The whole house smells like fall when I bake this granola. Most granolas are filled with junk and ingredients that are not very good for us. This pumpkin granola is extremely healthy and perfect to eat on its own, with a plant-based yogurt, smoothie bowls, or whatever you can imagine. Be careful, there is a good chance you might eat the whole batch in one sitting.
10 Servings (1/2 cup serving size)
- 2 cups old fashion GF rolled oats
- 1 cup uncooked tri-color quinoa, rinsed and well-drained
- 1/2 cup dried cranberries or dates
- 1/2 cup chopped pecans (omit for a low-fat granola)
- 1/4 cup pumpkin seed
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon Himalayan pink salt
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, add oats, quinoa, cranberries, pecans, pumpkin seeds, pumpkin spice, and salt. Stir until well combined.
- In a separate bowl, add pumpkin puree, maple syrup, and vanilla extract. Whisk until well combined.
- Add the wet ingredients to the dry ingredients making sure the granola is completely coated.
- Spread granola evenly on the baking pan, place on the middle rack, and bake for 40-45 minutes or until golden brown. Stir the granola every 10 minutes.
- Let the granola cool completely to allow it to get crunchy before serving.
This is a semi-sweet granola. I like to sprinkle 1-2 tablespoon of coconut sugar in the last 10 minutes of baking to make it even sweeter.
Place leftover granola in an airtight container for up to 12 days in the refrigerator.