Loaded with pumpkin seeds, chia seeds, sesame seeds, and a touch of honey, this super seed brittle is a fun and portable snack, and a great alternative to that oh-so-boring trail mix.
Healthy Seed Brittle
For years, nuts were my go-to snack; almonds, almonds and more almonds. I would literally buy them by the bunch load and when I got sick of almonds, I would mix things up and opt for walnuts or pecans instead. Although nuts are a great choice, I actually think seeds are heavily underrated! Not only are they incredibly nutritious, but they are rather inexpensive as well. Pumpkin seeds and sunflower seeds make a great snack on their own (especially when they are roasted with a little sea salt!) or a great addition to oatmeal and salads, or when you are feeling extra fancy, you can take things to the next level with a delicious seed brittle!
This super seed brittle is very simple to prepare and stores well in the freezer for weeks to come. So just whip up a batch and you’ll have healthy grab-and-go snacks every time you need one.
Super Seed Brittle
This seed brittle recipe uses a combination of pumpkin, chia and sesame seeds, however, if you wanted to use sunflower or hemp seeds they would work just as well, just be sure to use the same total volume of seeds.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 12 servings 1x
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Category: Snacks
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Method: By Hand
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Cuisine: American
Prep Time:
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Cuisine:Ingredients
- 1/4 cup chia seeds
- 1 cup pumpkin seeds
- 1/2 cup sesame seeds
- 1/2 cups raisins
- 1/2 cup shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1/2 cup honey
Instructions
- Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, add all of the dry ingredients; chia seeds, pumpkin seeds, sesame seeds, raisins, shredded coconut, cinnamon, and sea salt. Stir well to combine.
- In a separate small bowl, combine all of the wet ingredients; coconut oil, honey and vanilla extract.
- Slowly drizzle wet ingredients into the dry ingredients, stirring to ensure everything is evenly coated and the seed mixture is sticky and begins to form into a bit of a ball.
- Transfer the seed mixture to the baking sheet. Using your hands, evenly spread out seed mixture on the baking sheet until it is about 1/4″ thick. It should be sticky enough but you may need to use your hands to encourage it to stick together a little.
- Transfer to the oven and bake for 20-25 minutes until golden, keeping a close eye to ensure it does not burn.
- Remove from the oven and allow to cool completely before breaking it apart, it will still be soft when it comes out of the oven. Once cooled, crack or cut into pieces using a large knife. You can store the seed brittle in an air-tight container for 2-3 day, or I personally like to keep mine in the freezer to keep it extra crispy and crunchy.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 220 calories
- Sugar: 18 grams
- Fat: 13 grams
- Carbohydrates: 24 grams
- Fiber: 4 grams
- Protein: 5 grams
Stephanie, this is a delicious treat. Thanks for sharing.
Thanks Brenda, glad you enjoyed it!
Keep on writing, great job!
Thanks for finally writing about >Super Seed Brittle
– Stephanie Kay | Nutritionist & Speaker <Loved it!
Can I replace the coconut oil with a different type of oil? I’m allergic to coconut
Butter would be the best alternative, you need an oil that’s solid at room temperature for this one.
Made these with a mix of maple syrup and honey and also used dates instead of raisins as that’s what I had on hand. Such a good quick snack, with so much flavour and were so easy to make. Will definitely make these again.
Please that you enjoyed them and thanks for sharing your swaps, much appreciated. 🙂
Hi Red
(Love your hair!)
I made this recipe twice, the first time I used a tad less than 1/2 C of honey, and brittle didn’t stick together. So, I made it again, with 1/2 C honey and I substituted sliced almonds ( both times ) for the sesame seeds. But, neither times did the brittle become brittle. Do you have any suggestions ❓
Hi, and thank you so much!
Unfortunately, the swap for sliced almonds is likely the issue. Because they have far less surface area (and there will be fewer in a 1/2 cup compared to sesame seeds) it will make it very difficult for the brittle to stick together in this case.
I have honey haters in my family! What’s a healthy substitute?
Unfortunately, I can’t offer one for this recipe.
You can use maple syrup. I’ve tried it when I ran out of honey. It works.
Thanks for sharing!
Mine never got crunchy. It has good flavor and I will make again… any tips to make sure it is crunchy? I followed the instructions and ensured it was cool before I tried breaking it…
It may have just needed a bit more time in the oven to remove more of the moisture.
This is my current favourite recipe: extremely addictive. It’s so adaptable, I’ve even subbed maple syrup. Huge thanks.
I have made this recipe bout 3-4 times, substituting sliced almonds for sesame seeds, and substituting
Cranberries for raisins, but it never has stuck together, as pictured. I’ve even tried using less honey. But, still the brittle has not stuck together. The taste is delicious, however. Any suggestions?
It’s not sticking due to the substitutions, as there is less surface on the almonds than the sesame seeds, which is why it’s not sticking. Unfortunately, it’s best to stick to the recipe in this case. 🙂
turned out great! put it at 325 in my toaster oven and it only needed 10 minutes until the coconut started to darken so i took it out. subbed raisins for sunflower seeds. i was worried it would still be wet, or be chewy because of these subs and timing differences! but it turned out perfect, nice and crunchy after i let it cool for an hour. would love to try with some tarte cranberries! thank you stephanie!