The seeds after baking.
Crunchy Breakfast Topping
1 cup sunflower seeds
1 cup pumpkin seeds/pepitas
1-2 tablespoons agave syrup or maple syrup or warmed honey
2 teaspoons ground cinnamon
1 cup almond slivers/flaked almonds (optional)
Place seeds and cinnamon in a bowl. Mix well.
Add 1 tablespoon of the syrup/honey ands stir through, add a little more if necessary but do not make the seeds too sticky or wet. The syrup is used to enable the cinnamon to stick to the seeds.
Place the mixture on a tray lined with baking paper and bake at 180 deg C until the seeds start to go go golden brown, approximately 15 minutes.
Allow to cool on the tray. When cold the mixture can be crumbled and stored in an airtight jar or container.