Prep Time: 15 minutes // Bake Time: 30 minutes


  1. Preheat oven to 350°.
  2. Thaw bagel according to package directions and cut into very small pieces (approx ¼ inch).
  3. Add bagels, pumpkin seeds, sunflower seeds, chia seeds, and oats to a mixing bowl.
  4. Add avocado oil and sugar to a small sauce pot. Heat over medium low until the oil is melted and sugar starts to combine.*
  5. Once melted, pour into mixing bowl and toss all ingredients with a spatula to combine.
  6. Pour in an even layer on a parchment lined baking sheet.
  7. Sprinkle with sea salt.
  8. Bake for 15 minutes and then gently stir.
  9. Bake for an additional 10-15 minutes.
  10. Be careful not to over bake, or the bagels will become too crunchy. They will continue to harden/dry slightly after removing from the oven. *If you use organic white cane sugar it will not melt into the oil and you will get a crunchy sugar texture as pictured in photos. If you use brown sugar it will be a smoother mixture. Recipe courtesy of @GlutenfreeJess.


  • 1 c. gluten-free rolled oats
  • 1 Greater Knead Plain bagel, thawed and cut into very small pieces
  • ½ c. pumpkin seeds
  • ¼ c. roasted, unsalted sunflower seeds 
  • 2 tbsp. chia seeds 
  • ¼ c. avocado oil 
  • ¼ c. sugar 
  • ¼ tsp Himalayan sea salt 
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