Go Back
–+ servings
Healthy Maple Coconut Roasted Pumpkin Seeds from Lauren Kelly Nutrition
Print Recipe
5 from 11 votes

Coconut Maple Roasted Pumpkin Seeds

These Coconut Maple Roasted Pumpkin Seeds are so healthy, highly addictive and will make your house smell amazing!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: pre-workout, Snack, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan
Servings: 5 servings
Calories: 134kcal
Author: Lauren Kelly

Ingredients

  • 1 ¼ cup pumpkin seeds
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup or sugar free sweetener of your choice
  • ½ teaspoon cinnamon
  • 1 tablespoon shredded coconut

Instructions

  • Scoop out the seeds of a pumpkin. Place seeds in a large bowl, rinse out the pulp and strings. Wait for pumpkin seeds to rise to the top and place in colander to rinse off extra pumpkin pulp.
  • Preheat oven to 300 degrees.
  • Place coconut oil in large saucepan and melt. Add pumpkin seeds and constantly stir for about 10 minutes until light brown. *Stirring is necessary to prevent burning*
  • Remove the seeds from heat. Add maple syrup, cinnamon and shredded coconut. Mix well until thoroughly coated.
  • Place pumpkin seeds on baking sheet and roast for 25-30 minutes making sure to stir every 10 minutes until golden brown. Allow to cool for 5 minutes.

Notes

To store: Place in an airtight container in the refrigerator for up to 7 days.

Nutrition

Calories: 134kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 1mg