Kix and Pumpkin Seed Trail Mix

October is here and that means it’s about that time to hit the pumpkin patch! The best side effect of all the pumpkin carving you’ll be doing are roasting delicious pumpkin seeds. Better yet, roast them up and mix in some Kix and dried fruit, and you have a tasty, crunchy, pumpkin snack to last the whole season.

How to roast pumpkin seeds:

To soak or not to soak? You can roast seeds right from the pumpkin, or, you can soak the seeds in salt water overnight. Soaking leads to a crunchier roasted pumpkin seed but isn’t necessary if you just can’t wait a whole day. Here are instructions for both options.

To roast without soaking:

Scoop out all the seeds from the pumpkin and remove the larger pieces of flesh. You may rinse the seeds and let them dry, but I do not clean the seeds. The pumpkin bits add flavor, so they get to stay.

In a bowl, mix the seeds with:

2 teaspoons melted butter, melted coconut oil OR olive oil
Salt or preferred seasonings (see below)

Spread the seeds on a baking tray lined with parchment paper and sprinkle with additional salt or seasonings, if desired. Bake in a 300 degree oven for about 45 minutes, but check the seeds after 20 minutes. Roast until the seeds are browned and as crunchy as you like them.

To roast with soaking:

Scoop out all the seeds from the pumpkin and rinse in a colander to remove the flesh. In a bowl, mix 1 tablespoon of salt with four cups of water (use half this amount for less seeds). Add the seeds and let soak for 24 hours.

Pour into a colander and rinse thoroughly. Spread on paper towels while you preheat the oven to 300 degrees. Spread the pumpkin seeds on a parchment paper-lined baking tray and bake for ten minutes to dry the seeds.

Remove from the oven, and when cool enough to touch safely, lift the parchment paper and pour the seeds into a bowl. Mix with:

2 teaspoons melted butter, melted coconut oil OR olive oil
Salt or preferred seasonings (see below)

Line new parchment paper on the baking tray. Spread the seeds on the tray, and sprinkle with additional salt or seasonings, if desired. Bake in a 300 degree oven for about 45 minutes, but check the seeds after 20 minutes. Bake until the seeds are browned and as crunchy as you like them.

Ideas for seasonings:

For the fats, melt butter or coconut oil in the microwave, or use olive oil. For this recipe, I used the coconut oil.

Then add any combination you wish:

Kosher salt (shown here)
Cinnamon and sugar (with melted butter or coconut oil)
Paprika
Parmesan and oregano
Chili powder, brown sugar and ground cumin
Brown sugar, salt and pumpkin pie spice
Curry powder, cayenne and lime juice
Old Bay, Creole seasoning, or other Seasoning salt
Salt, wasabi powder and coriander
Cocoa powder and sugar
Mustard and honey
Salt and garlic powder
Orange zest and ginger
Red pepper flakes

Can you think of any more?

To make trail mix: Mix the pumpkin seeds with Kix cereal, dried cranberries, and dried apricots. Optional: Add nuts or chocolate chips.