....can I find to use pumpkin? Well, here is another very tasty way! Pumpkin Granola!
Skinnytaste.com is a wonderful site, and I have subscribed to receive updates via email. It is always a pleasure to see what deliciousness is coming through.
On the baking pan....
Completed and placed in a serving bowl....
The perfect topping for that breakfast "banana split!"
SKINNY PUMPKIN 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) I used sunflower seeds.
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 (I used Himalayan pink salt).
1/2 tsp. vanilla extract
-Preheat oven to 325 degrees 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 degrees 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.
This has been such a hit here that we have it all during the year!:-)
Incidentally, Skinnytaste has a recipe today for a vegan Pumpkin Chili! I can hardly wait to try it!
Serving bowl - Pink Dogwood depression glass, part of a "berry set" from my childhood. The "banana split" is in the smaller matching bowl. It is one of my favorites!