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Nutty Topping

(recipe, Ellie Krieger)


Apple pancakes are great on their own, but this ambrosial nutty topping brings them to the next level. The topping is also incredible in hot or cold cereal, stirred into yogurt, with fruit salad, or as a snack on its own. Consider yourself fairly warned, though: it’s addictive.


  1. ¼ cup hulled (green) pumpkin seeds
  2. ¼ cup sliced almonds
  3. ¼ cup shelled sunflower seeds
  4. 1 Tbsp. sesame seeds
  5. ¼ cup toasted wheat germ
  6. ¼ cup pure maple syrup
  7. Salt to taste


  1. In a large skillet, toast the pumpkin seeds and almonds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more.
  2. Transfer the toasted nuts and seeds to a medium-size bowl. Add the wheat germ. Stir in the syrup and season with salt.


The topping will keep for a week in an airtight container.