Pumpkin Seed Chia Granola with Mango

In Breakfast, Recipes by Frances Largeman Roth

Makes 8 cups

I’m a sucker for good granola. But so much of the stuff you find at the market is either loaded up with extra oil and sugar or is incredibly expensive. While making granola is slightly time-consuming, it is really easy. And this recipe yields a hearty amount, so you’ll be able to enjoy it for several breakfasts. It also makes a welcome housewarming gift.


  • Cooking spray, for the pan
  • 2 cups old-fashioned rolled oats (optional to choose gluten-free)
  • ½ cup chia seeds
  • ½ cup shelled raw pumpkin seeds
  • 1 cup diced dried mango
  • ⅓ cup dried blueberries
  • ½ cup flaked unsweetened coconut
  • ¼ teaspoon ground cinnamon
  • pinch of salt
  • 5 tablespoons ghee, melted
  • ½ cup honey

Winter Berry Variation:


  • ½ cup pecans
  • ½ cup dried cranberries


  • coconut


  1. Preheat the oven to 350°F (177°C). Place a silicone mat on a rimmed baking sheet or spray a rimmed baking sheet with cooking spray.
  2. In a large bowl, mix together the oats, chia seeds, pumpkin seeds, mango, blueberries, 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 in an even layer.
  3. Bake the granola for 20 minutes, until golden. Let cool for at least 15 minutes, then use your hands to break the granola into pieces. Transfer to an airtight container (I like lidded glass jars).
    The granola will stay fresh for 1 week to 10 days.

(per ¼ cup)

  • CALORIES 136
  • Fat 6.6g (Sat 2.4g, Mono 1.8g, Poly 2g)
  • Protein 3g
  • Carbohydrates 18g
  • Fiber 3g
  • Cholesterol 4mg
  • Iron 1mg
  • Sodium 10mg
  • Potassium 506mg
  • Calcium 35mg