Ingredients
1 cup raw pumpkin seeds
1 tablespoon extra-virgin olive oil
Coarse salt
1/2 cup large unsweetened coconut flakes
1/2 cup whole almonds (toasted)
1/2 cup dried cranberries
1/4 cup candied ginger (cut into 1/4-inch pieces)
Preparation
Preheat oven to 375 degrees. Combine pumpkin seeds and olive oil on a rimmed baking sheet. Season with coarse salt. Toss to combine. Spread in a single layer. Toast, stirring halfway through, until golden, about 8 minutes
Place toasted pumpkin seeds, coconut flakes, almonds, dried cranberries, and candied ginger in a bowl. Mix to combine. Divide among jars, containers, or bags.
