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Thursday, October 4, 2012

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  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.

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

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.

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