Easy Pumpkin Spice Granola

Baldy said this granola is unlike anything he's ever had--it's amazing!  I love the idea of adding a little quinoa to the oats to up the protein too.  Adapted slightly from skinnytaste.com.  I usually triple the recipe and it fits nicely on two large baking sheets in my oven.  I just rotate which one is on top and which one is on bottom when I stir the granola.

Ingredients:

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

1/4 cup real maple syrup

1/4 cup pumpkin puree

1 tsp canola oil or melted coconut oil

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

dash of ginger

pinch kosher salt

1/2 tsp vanilla extract
1/2 cup dried cranberries

Directions:

Preheat oven to 325° F.  Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a large bowl and add the ground flaxseeds, pepitas, and pecans.  Mix.

In a medium bowl, combine maple syrup, pumpkin puree, oil, cloves, nutmeg, cinnamon, salt and vanilla.

Pour over oat mixture and stir together with a spatula. Spread back onto a baking sheet and bake an additional 45-60 minutes, stirring every 15-20 minutes or until golden.  Add dried cranberries after it has cooled a bit.  One batch makes 3 2/3 cups.