Granola with Pecans, Pumpkin Seeds and Dried Mango

Resistant starch: 5 grams

  • Yield: 3 cups (serving size: 1/2 cup)


  • 3 cups old-fashioned rolled oats
  • 3 cups puffed millet cereal
  • 1/3 cup lightly toasted chopped pecans
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon canola oil
  • 5 tablespoons maple syrup
  • 3 tablespoons apple juice or apple cider
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons chopped dried mango


1. Preheat oven to 350°.

2. Line a large rimmed baking sheet with parchment paper and reserve.

3. Combine oats, puffed millet, pecans and pumpkinseeds in a large bowl.

4. Whisk together canola oil, maple syrup, apple juice, vanilla, and salt in a small bowl and toss with dry ingredients.

5. Spread on a large parchment-lined baking sheet and bake until golden brown, stirring occasionally, 20-25 minutes.

6. Remove from oven, let cool completely, and toss with dried mango.


Nutritional Information

Amount per serving
  • Calories: 331none
  • Fat: 11g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 4g
  • Cholesterol: 0mg
  • Protein: 8g
  • Carbohydrate: 52g
  • Sugars: 14g
  • Fiber: 5g
  • Sodium: 54mg

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Granola with Pecans, Pumpkin Seeds and Dried Mango Recipe