There are less than 9 days till Christmas! How did that happen? No matter how hard as I try to get ahead of myself in the gift department, time always seems to slip away from me. For past holidays I’ve made and gifted everything from Gingerbread Men Cookies to Double Chocolatey Hot Cocoa in a Jar, but sometimes the most simple gifts — like these Maple Roast Sunflower Seeds — make the best ones.
All you have to do for this easy recipe is put all of the ingredients in a bowl, toss, dump onto a baking sheet and then bake until golden. When the sunflower seeds come out of the oven they have a nutty, crunchy flavor with a perfect touch of sweetness from the maple syrup. Once you eat a handful, I guarantee you won’t be able to stop yourself from eating the whole batch.
I like to put them in cute mason jars, tie a bow around the top and add a note. I make a lot as they come in super handy as a last minute gift idea. They’re also an especially great treat for kids with nut allergies since they’re seeds, meaning you can toss them in school lunch for a boost of protein and a guaranteed smile from your little one.
Whether you need a sweet holiday gift for someone who enjoys a healthy treat or you’re simply looking to fill bowls around your house with something special to munch on during the holidays, these Maple Roast Sunflower Seeds will be right up your alley. Hurry up and make some, Christmas is almost here!
Maple Roast Sunflower Seeds
- 2 cups raw sunflower seeds
- 2 teaspoons canola oil
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon maple syrup
- Preheat the oven to 350F.
- Place the first 4 ingredients in a bowl and toss to combine.
- Spread the sunflower seeds out on a baking sheet in an even layer. Roast for 20 minutes.
- Remove the sunflower seeds from the oven, drizzle with maple syrup and stir to coat.
- Bake an additional 20 minutes or until golden and crispy.
Can I use just olive oil instead of canola?
We love this recipe, especially warm from the oven. I use light olive oil and rice malt syrup. I make a big batch and keep it in the fridge for about two weeks.
1 serving is 1/2 cup of seeds!
What is the serving size for this?
LOVE these. I’d add just a smidge more maple syrup the next time around (maybe 1/2 tbsp. more). Just to kick up the crunchy, delicious sweetness of it.
I store them in mason jars and they last for several weeks!
How long will it stay fresh? Or how to store for gift giving purpose?
I did half coconut oil/half olive oil. It was delicious! Kicked up the sea salt a teensy bit to play up the salty + sweet combo.
Have you tried coconut oil in place of the canola?
I have a bunch of pumpkin seeds, will these work?
What a perfect little snack!