A wholesome blend of toasted almonds, crunchy seeds, and chewy cranberries adds a delicious nutty crunch and touch of sweetness to salads, grain bowls, yogurt, and roasted vegetables.
MAKES
8 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
An easy, make-ahead topping that adds irresistible crunch, natural sweetness, and a boost of fiber, healthy fats, and plant-based nutrients.
What Makes It So Flavorful?
Lightly toasted pumpkin seeds, sunflower seeds, and almonds develop a warm, nutty flavor. Hemp seeds add a delicate richness, while dried cranberries bring a sweet-tart contrast.
Golden Harvest Crunch
CRUNCHY · NUTTY · SMOKY
ABOUT 8 SERVINGS | PREP 5 MINUTES | COOK 12-15 MINUTES
Ingredients:
⅓ cup raw pumpkin seeds
⅓ cup raw sunflower seeds
1 tablespoon hemp hearts
⅓ cup sliced or slivered raw almonds
¾ teaspoon extra-virgin olive oil
⅛ teaspoon sea salt, plus a pinch to taste
⅓ cup dried cranberries (unsweetened)
Method:
Preheat the oven to 300°F and line a baking sheet with parchment paper.
Toss pumpkin seeds, sunflower seeds, and almonds with olive oil and salt. Spread evenly on the baking sheet.
Toast for 12–15 minutes, stirring halfway through, until lightly golden and fragrant.
Let cool completely, then stir in hemp hearts and dried cranberries.
Transfer to an airtight container until ready to use.
Recipe Notes
Cooking Tips: Spread nuts and seeds in a single layer and stir halfway through baking for even toasting. Add dried cranberries after baking and cool completely before storing to maintain crunch.
Easy Swaps: Substitute chopped pecans or walnuts for almonds. Choose unsweetened or fruit-juice-sweetened cranberries, or use dried cherries.
Serving Ideas: Sprinkle over harvest salads, roasted squash bowls, oatmeal, Greek yogurt, or leafy greens for added crunch.
Meal Prep & Storage: Make a batch ahead and store in an airtight container in a cool, dry place for up to 1 week, or refrigerate for up to 3 weeks.
