Honey roasted sunflower seeds

These honey-roasted sunflower seeds are an absolutely delicious plant-based snack. An easy recipe that takes sunflower seeds to the next level!

Course: Lunch box, Snack

Cuisine: Western

Keyword: honey-roasted sunflower seeds, roasted sunflower seeds, toasted sunflower seeds

Diet: Dairy Free, Egg Free, Gluten free, vegetarian

Servings: servings

Calories: 113kcal

5 from 2 votes

Preheat your oven to 180 degrees Celsius (350 F)
Warm your honey so that it is easy to mix. In a mixing bowl large enough to hold all the ingredients combine together the honey, oil and salt and cinnamon
Add your sunflower seeds to the honey coating, and stir well to ensure all the seeds are evenly coated.
Spread the coated sunflower seeds on a lined baking tray and place in. Roast your sunflower seeds for about 5 minutes, remove from the oven and mix them around to ensure even roasting.
Return to the oven and roast for a further 5-10 minutes until they are a dark golden brown.
take them out and leave them to cool down. If they stick together, just break them up before storing them in an airtight container

- Keep a close eye on your sunflower seeds, do check them every 5 or so minutes to ensure they don't get too dark.
- Store the seeds in an air tight container in your pantry (out of direct sunlight) for up to 4 weeks.

- Try your sunflower seeds sprinkled on top of yoghurt, granola, cereal or even oatmeal.

- Add to a salad, they can be delicious added to your favourite salad, they add crunch and a sweet/salty factor.

- If you have leftovers you can totally blend them to make a honey-roasted sunflower seed butter.

- Sunflower seeds: You could absolutely use pepitas (pumpkin seeds) in this recipe

- Cinnamon: The cinnamon is not essential so can be left out if you prefer.
- Honey: This can be substituted for maple syrup for a vegan alternative.