Sunflower seeds have always been a strong protein contribution to our Müsli recipe. Our love for them has morphed from raw to roasted and then to roasted and ground. The last transformation came when we realized that unless you really, really chew them carefully, much like flax seeds, most of them just pass through our system.
Now toasted, ground (in a dedicated coffee grinder) sunflower seeds are mixed with our quickoats every day. To roast them we simply place them on a cookie sheet, and while preheating the oven to 350F for a baking adventure we let the seeds go along for the ride. When the oven signals it’s up to temperature, the seeds are perfectly roasted.
BTW, remember that during the heating season it’s ok to use your oven as much as you want. It just contributes to the heat units that you need to keep your house warm.