This is a delicious granola that incorporates so many superfoods including canned pumpkin, quinoa, and Chia seeds. My special thank to Keely Morris for sharing this recipe!
¼ cup uncooked quinoa, rinsed well and pat dry with paper towel
2 cups rolled oats
¼ cup real maple syrup (or honey)
1/3 cup pumpkin puree
1 tsp canola oil
¼ tsp nutmeg
1/8 tsp cloves
1 tsp cinnamon
Pinch of salt
½ tsp vanilla extract
¼ cup Chia seeds
¼ cup pepitas (or other seed)
¼ cup chopped pecans
½ cup dried cranberries or cherries
Preheat oven to 325 degrees F. Spread oats and quinoa out on a parchment lined baking ban. Toast in the oven for 10 minutes, stirring once. While oats toast, combine maple syrup, pumpkin puree, oil, spices, salt and vanilla in a small bowl. Remove the oats from the oven and reduce the oven to 300 degrees. Pour the toasted oats into a medium bowl and add the Chia seeds, pepitas, pecans and dried fruit. Pour over syrup and pumpkin mixture and stir until oats and seeds are evenly coated. Spread back onto a baking sheet and bake an additional 20-30 minutes, or until golden. Granola will crisp as it cools.
