Pumpkin Granola

Here’s a recipe for a nutrient-packed granola that can be eaten alone as a cereal or snack, mixed in with other cereal, or sprinkled on yogurt, ice cream, or baked apples.

It has the flavors of fall because it’s made with cranberries, canned pumpkin, and pumpkin pie spice. The flaxseed and quinoa add healthy fats and protein, making it more filling than traditional granola. Note that you don’t cook the quinoa. Also the flax should be ground, not whole seeds. Enjoy!

Pumpkin and Quinoa Granola
6 cups whole rolled oats (not instant)
3/4 cup uncooked quinoa
1/2 cup ground flaxseed
1/2 cup coarsely chopped walnuts
1 cup dried cranberries
1/2 cup real maple syrup
3/4 cup canned pumpkin
1/3 oil
1 tablespoon pumpkin pie spice
1/2 teaspoon Kosher salt

Mix together oats, quinoa, flax, walnuts, and cranberries in a large bowl. In a separate smaller bowl, combine syrup, pumpkin, oil, pumpkin pie spice, and salt. Whisk until combined, then pour over oat mixture. Mix until everything is well coated. Spread mixture out on a large four-sided cookie sheet or similar shallow baking sheet. (if it won’t all fit on one, use two). Bake in preheated 350 degree F oven for 30 minutes, taking out every 10 minutes to stir the mixture. Remove from oven and let cool, then store in an airtight container (I like to store it in Mason jars).