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Seed Brittle

When you’re looking for a healthy snack, what do you crave? A solid crunch? A sweet tooth satisfier? Maybe with a touch of saltiness? Well look no further.

“This is a lovely version of a recipe from Rebecca Katz that is simple to make and easy to devour!” says Jenny Pitcher, a certified health and wellness coach and registered dietitian nutritionist at OhioHealth. “This bark will transform your snacking game by adding some crunch and satisfaction to a boring yogurt, apple/pear slices or a cheese stick! Crumble into a salad or on top of your morning oatmeal – any way you eat it, you will not be disappointed!”


  •  1 cup raw pumpkin seeds
  • ¾ cup raw sunflower seeds
  • ¼ cup flax seeds
  • 3 ½ teaspoons Penzeys Spices Cake Spice*
  • ½ teaspoons sea salt
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract

*Make your own spice mix with: 

  • ½ teaspoon ground ginger 
  • ½ teaspoon allspice 
  • 1 teaspoon ground cloves 
  • 2 tablespoons cinnamon 
  • 1 tablespoon nutmeg


  1. Preheat oven to 325 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. 
  2. In a large bowl, combine the seeds and cake spice. Then, add the maple syrup and vanilla. Mix until well coated.
  3. Spoon the mixture out onto the prepared baking sheet and, with a spatula or a piece of parchment paper, pat and press the brittle into an even layer about 1/8 inch thick. Press out the middle so it’s slightly thinner than the edges, which will help prevent the edges from burning. 
  4. Bake for about 30 minutes or until golden brown. Remove from the oven and allow to cool completely. As it cools, it will become crispy. Once the brittle has become crispy, break it into pieces. 
  5. If the brittle does not become crispy of it has cooled, put in back in the oven and bake 8 to 10 minutes more.

Recipe adapted by Jenny Pitcher, RDN, LD, CHWC from “The Healthy Mind Cookbook” by Rebecca Katz. 

Print the Seed Brittle recipe.

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