Chia, Coconut, Pumpkin Seed Granola

Go Gingham Granola Recipe

I’ve been waiting for the hot summer weather to cool a bit so I can turn on the oven and do some baking. My kitchen gets hot when the oven is on and during the summer it’s too warm.

This recipe is easy to double – and I always do. If I’m going through the effort of turning on the oven, I make it worthwhile – especially during the summer months. You don’t want to get stuck without granola!

It’s good for breakfast – especially with a breakfast poured into the bowl – but it’s also good mixed with nuts and dried fruit – and called trail mix. There’s no shame in sprinkling this on on vanilla ice cream either. Just saying.

Go Gingham Granola Recipe

When I make this recipe, I use a 4-cup clear glass measuring cup. I pour in the olive oil first and then I add a mixture of the sweeteners – honey, brown rice syrup, agave, molasses, and maple syrup. I use some combination of those – and if I have more honey than brown rice syrup, that’s what I use. If I’m out of agave, I skip it. If your honey is solid – follow these tips for softening honey.

It’s easier to combine the liquid ingredients if you warm them a little in a saucepan. I would imagine you could do it in a microwave oven, too, but I don’t have one so don’t take my word for it. Yes, we make popcorn without a microwave and it’s much tastier!

Go Gingham Granola Recipe

This recipe is very flexible – and forgiving. Add whatever you have on hand. But, make it when it’s cool out.

Every summer I think about the old homes with stoves in the basement and I understand why. The basement is so cool right now. It would the spot to bake in the summer!

5 from 1 reviews
Chia, Coconut, Pumpkin Seed Granola
Prep time:
Cook time:
Healthy, easy, and tasty - you may never buy granola again. This recipe is gluten-free, too. Enjoy!
  • 6 cups oatmeal (old fashioned - not quick oats)
  • 1 cup chia seeds (optional - ground)
  • 1 cup unsweetened coconut
  • 1 cup pumpkin seeds
  • 1 cup sunflower seeds, roasted, unsalted
  • 1 cup flax seeds (optional - ground)
  • ¾ cup olive oil or other vegetable oil
  • ¾ cup sweetener (honey, brown rice, molasses, agave, maple syrup)
  • 1 teaspoon vanilla
  1. Pre-heat oven to 275 degrees.
  2. Combine oatmeal, chia, coconut, pumpkin seeds, sunflower seeds and flax seeds in a large bowl.
  3. In a glass measuring cup, add oil.
  4. Add sweeteners and vanilla.
  5. Stir oil and sweeteners until well combined.
  6. Pour over dry ingredients and stir until well combined.
  7. Place wet granola on 11" x 14" prepared jelly roll pan.
  8. Place in 275 degree oven for 45 minutes.
  9. Let cool and place in air tight containers.
No need to stir this granola while baking.
Granola can be stored in air tight containers and placed in the freezer.

My Mom gave this recipe her thumbs up, too. She’s gluten-free, so I try and make recipes she can cook as well.

Do you turn on your oven when it’s hot out? Do you have an oven in your basement?

Go Gingham related links:

Homemade chocolate chip cookies – I swear these are almost health food!
Homemade granola – easy – made with molasses
Delicious cake to make with apples – excellent cake
The easiest applesauce ever – seriously
What to do with honey that’s hardened

More related links:

My friend, Amie, has many food issues. She writes the blog, The Healthy Apple, and you can find lots of wonderful recipes that are gluten-free and vegan. Plus, she’s adorable!


Sara, creator of Go Gingham, is passionate about cooking and feeding her family healthy, real food. She's a green enthusiast, too, who loves to grow food organically. Sara loves to travel - especially by trading houses. An avid runner, she can also be found chasing after her chickens in the backyard.


  1. Are you being hit by the heat blast? I’ve never heard of ovens in a basement, but you’re right, it would be helpful on a hot, humid day. Enjoy your granola.

    1. We were in a heat holding pattern but today, it’s raining! I’m thinking about baking cookies – or better yet – having one of my kids bake them! 🙂
      Thanks for writing in, Kris!

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