Pumpkin Seed Chia Granola

Frances Largeman-Roth shows us how to make her Pumpkin Seed Chia Granola. This homemade granola recipe is gluten-free and super easy to make!

Frances Largeman-Roth shows you how to make her Pumpkin Seed Chia Granola with mango. This is a great granola recipe that's easy to make, gluten-free, and much healthier than some more sugary granola mixes. You're going to start with a big bowl of two cups of oats and start adding all of the dry ingredients as you go. You'll add a half cup of pumpkin seeds, a whole cup of dried chopped mango, which adds some chewiness to the mix, a half cup of chia seeds, a quarter cup of blueberries, and then a half cup of flaked unsweetened coconut. Then you're going to add into the dry ingredients a little bit of cinnamon and salt. After making sure the dry ingredients are all mixed up, you can move on to the wet ingredients which will bring everything together. 

You're going to take three tablespoons of melted unsalted butter, a half cup of honey, and two tablespoons of canola oil. Finally you can stir these wet ingredients up and add them into your bowl of dry ingredients. Make sure all the honey gets into the mix; this will be the main factor in sticking everything together later on. You also want to make sure you coat every single oat in there so they can have a very consistent mixture and it'll come together really well when you bake it. 

Now you're ready to bake! You can use a silpat mat or a sheet of parchment paper as a baking sheet and just make sure you spread the mix evenly on the pan and bake it at 350 degrees for 20 minutes. When you're putting the granola away, you might want to put it in an airtight container and just break up the granola into pieces to store it. There's so much you can do with your homemade granola; you can have it as cereal with some milk, you can add it to cookies or muffin recipes when you're baking, or maybe have it with some yogurt and fruit on top, or even just on its own as a snack!


Difficulty: Easy


  • 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
  • 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


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
Duration: 2:58. Last Updated On: Nov. 8, 2017, 6:14 p.m.

Nutrition Information

Recipe Serves 6
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
18% Complete
27% Complete
3% Complete
1% Complete
48% Complete
32% Complete
54% Complete
13% Complete
*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 Cholesterol
Lower Cholesterol
Gluten Free
Gluten Free
Lower Sodium
Lower Sodium
being a healthier you.
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