Gluten Free Tasty

Pumpkin Seed Chia Granola

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Pumpkin Seed Chia Granola Recipe
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Calories: 360
Difficulty: Easy

Nutrition Information

Recipe Serves 6
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
360
18.0% Complete
18%
Fat
18g
27.6923076923% Complete
28%
Cholesterol
10mg
3.33333333333% Complete
3%
Sodium
24mg
1.04347826087% Complete
1%
Carbohydrates
48g
37.2093023256% Complete
37%
Fiber
8g
32.0% Complete
32%
Sugar
27g
54.0% Complete
54%
Protein
7g
13.7254901961% Complete
14%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Gluten Free
Vegetarian
Lower Cholesterol
Ingredients
  • 2 cups old-fashioned gluten-free rolled oats
  • ½ cup raw pumpkin seeds
  • ¼ cup dried blueberries
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons canola oil
  • Pinch of salt
  • ½ cup chia seeds
  • 1 cup diced dried mango
  • ½ cup flaked unsweetened coconut
  • 3 tablespoons unsalted butter, melted
  • ½ cup honey
  • Olive oil spray
Method
Preheat the oven to 350°F (177°C). Place a silpat mat on a rimmed baking sheet, or spray a rimmed baking sheet with cooking spray. In a large bowl, mix together the oats, seeds, dried fruit, coconut, cinnamon, and salt. In another bowl, combine the butter, oil, and honey. Pour the wet ingredients over the dry, stir to combine, and spread the mixture onto the prepared baking sheet. Bake the granola for 20 minutes, until golden. Let cool for at least 15 minutes, then use clean hands to break the granola into pieces. Transfer to an airtight container (I like lidded glass jars). Granola will stay fresh for a week to 10 days. Suggested serving size is ½ a cup