Description
This bariatric pumpkin seed recipe is roasted, seasoned, and protein-packed—perfect for post-surgery snacking. Easy to make, easy to digest.
Ingredients
½ cup raw pumpkin seeds
1 tsp extra virgin olive oil
¼ tsp sea salt
¼ tsp smoked paprika or cumin
Pinch of garlic powder
Dash of black pepper
Instructions
1. Preheat oven to 325°F (165°C).
2. Rinse seeds and dry thoroughly.
3. Toss seeds in oil and spices until coated.
4. Spread in single layer on parchment-lined sheet.
5. Roast for 12–15 minutes, stirring halfway.
6. Cool completely before storing.
Notes
Store in airtight container for up to 1 week.
Stick to 1–2 tbsp per serving.
Customize with cinnamon or chili powder for variety.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Snack
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 95
- Sugar: 0g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg