How many ways....

....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!