Skinny Pumpkin Granola – Homemade pumpkin granola made with oats, quinoa, maple, pumpkin spice, cinnamon, pecans, pepitas and dried cranberries.
- 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
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 medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.
Reduce oven to 300° F.
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.
Makes 3 2/3 cups.
*Use gluten free oats for gluten allergies.
Serving: 1/3 cup , Calories: 133kcal, Carbohydrates: 21.5g, Protein: 3g, Fat: 4.5g, Saturated Fat: 0.5g, Sodium: 10mg, Fiber: 3g, Sugar: 8g
– W–W Points: 5