Bake: 18-22 minutes.
Wellness recipe
Honey-Cinnamon Pumpkin Seed Crunch
A crisp oat, walnut and seed topping for breakfast bowls.
DifficultyEasy
TasteToasty and lightly sweet
Best timeMorning
Prep time10 minutes
MakesAbout 2 cups
The recipe
Ingredients
- 40 gWalnuts 100gAvailable in our shop
- 1 tspCeylon Cinnamon- 200g PowderAvailable in our shop
- 3 tbspRaw Bee Honey - 500gAvailable in our shop
- 100 gRolled Oats 500gAvailable in our shop
- 60 gPumpkin Seeds 500gAvailable in our shop
Method
How to make it
- 1
Heat the oven to 150 C and line a shallow tray with baking paper.
- 2
Stir the oats, seeds, walnuts and cinnamon together. Warm the honey slightly until runny, then toss it through the mix.
- 3
Spread in a thin layer and bake for 18-22 minutes, stirring once halfway through. Watch for even light browning.
- 4
Cool completely on the tray so the topping crisps up, then break apart and store airtight.
Herbal spotlight
Ingredient in focus
NC0015
Pumpkin Seeds 500g
Pumpkin seeds toast nicely and add a firm crunch.
Ingredients & products
Everything used in this recipe
Shop productAM0043
Walnuts 100g
Walnuts, roughly chopped
In store: Available
Shop productBI0004
Ceylon Cinnamon- 200g Powder
Ground Ceylon cinnamon
In store: Available
Shop productBI0019
Raw Bee Honey - 500g
Raw honey
In store: Available
Shop productNC0001
Rolled Oats 500g
Rolled oats
In store: Available
Shop productNC0015
Pumpkin Seeds 500g
Pumpkin seeds
In store: Available