Thursday, October 17, 2013

Pumpkin Granola


  • 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel 
  • 1 1/2 cups rolled oats* 
  • 1/4 cup ground flaxseeds 
  • 1/4 cup pepitas (or other seed) 
  • 1/4 cup chopped pecans 
  • 1/2 cup dried cranberries 
  • 1/4 cup real maple syrup (or honey) 
  • 1/4 cup pumpkin puree 
  • 1 tsp oil (coconut or canola) 
  • 1 tsp pumpkin spice (or more to taste) 
  • 1/4 tsp cinnamon
  • Pinch kosher salt 
  • 1/2 tsp vanilla extract 

*Substitute gluten-free oats if desired.

  1. Pre-heat oven to 325°F. 
  2. Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.
  3. Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.
  4. Reduce oven to 300°F.
  5. In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.


Servings: 11 (3 2/3 cups)
Serving Size: 1/3 cup
Calories: 133 
Fat: 4.5g 
Carbs: 21.5g 
Fiber: 3g 
Sugar: 8g
Sodium: 10mg (without salt)

Recipe by: Skinny Taste
Photo by Gina Homolka of

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