Recipe: Moreish pumpkin & sunflower seed trail mix

I have been asked to contribute some hiking/camping food recipes to a blog and this is my 'Moreish pumpkin and sunflower seed trail mix'

A quick and healthy snack perfect for those on the go.

I was recently asked to contribute a recipe to a blog that would be useful to hikers & campers. I’m someone who loves recipes that are both quick & healthy - and there are few that are as quick, healthy and tasty as this simple snack. It is perfect for those on the go and people like me who venture outdoors and need easily portable tasty snacks that will keep energy levels sustained. I enjoy this snack so much that I even have a stash at work to snack on through the day. So even if you are not hiking or camping - you just have to try this out - and I guarantee you will not be disappointed and will just keep eating this moreish and addictive snack and make it for years to come. I’ve let a few people sample this snack - and everyone has given their thumbs up - even those who have initially turned their noses up at eating seeds (or bird food as some have quipped!).

Because the primary ingredients are pumpkin & sunflower seeds - this snack will give you an energy boost and is a nutritional powerhouse packed with zinc, heart healthy magnesium, a range of B-Vitamins, healthy omega 3 fats and anti-oxidants - whats more this seed mix is highly portable and will store well in a small container to put in your rucksack.

You will need to prepare this snack at home - but once done it will keep for at least a few weeks


(this will give a generous portion that will last for days - and store well for at least a week)

  • 200g sunflower seeds
  • 150g pumpkin seeds
  • 150ml bottle soy sauce (or tamari - gluten free sauce)


  • Empty full contents of soy sauce into a small bowl
  • Submerge all sunflower seeds and marinade for 10-15mins (this is what will give the sunflower seeds their addictive taste)
  • Drain soy sauce into a jug through a sieve (in order to put leftover soy sauce back into bottle for future use)
  • Spread out soaked sunflower seeds evenly on a baking tray 
  • Put pumpkin seeds on another baking tray
  • Pre-heat oven to Gas Mark 5
  • Put sunflower seeds on middle shelf and roast for around 16mins give or take a few mins (be careful not to over cook and burn) Once cooked scrape off seeds with a spatular.
  • Simultaneously put pumpkin seeds on top shelf and roast for 8mins.
  • Empty both seeds into an air-tight container and mix up.

You can then enjoy these seeds whenever you fancy a snack! If you try out this quick & easy recipe - let me know what you think!

Thanks for reading! If you have any questions - just post a comment and I'll try and answer. 

Blog Post by Stuart Hodgson, 'The Hiking Photographer'

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