Healthy Pumpkin Seed Granola
Healthy pumpkin granola is a nutrient-dense, low sugar snack that's packed with fall flavor in every nutty cluster. A perfect pumpkin snack for the season!
Equipment
- 1 food processor
- 1 mixing bowl
- 1 Small saucepan
- 1 Whisk
- 1 wooden spoon
- 1 baking sheet
Ingredients
- 2 cups organic old-fashioned oats gluten free if desired
- 1/2 cup quinoa uncooked
- 1 cup raw almonds
- 1/2 cup raw pumpkin seeds
- 1 tbsp. pumpkin pie spice
- 2 tsp. cinnamon
- 1/2 tsp. fresh ginger optional
- dash of clove optional
- 1 tsp. salt
- 1 tbsp. arrowroot powder
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup
- 2 tbsp. coconut oil melted
- 2 tsp. vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Add oats, almonds and pumpkin seeds to the bowl of a food processor. Roughly chop, 2-3 times. Alternatively you can roughly chop the almonds and pumpkin seeds. Add to a mixing bowl and set aside.
- Over low heat toast the quinoa until golden and fragrant. Once you start to hear a popping sound it's close to being toasted.
- In a small saucepan, combine the maple syrup, pumpkin puree, coconut oil and vanilla. Whisk together and heat over low for a couple of minutes to combine. Remove from heat and stir in the arrowroot powder.
- Add toasted quinoa to the bowl with oats, almonds and pumpkin seeds. Add pumpkin spice, cinnamon, ginger, clove and salt. Stir together.
- Pour the pumpkin puree mixture onto the dry ingredients and stir to combine so that all of the granola is coated.
- Spread out onto a baking sheet so that's all the granola is touching but in a single later. Bake for 30 minutes.
- Remove from oven, let cool for a few minutes, add chocolate chunks if desired and then place the granola in the freezer to harden for 10 minutes.
- Remove, break up granola with a folk so that some big clusters remain, and enjoy!
Notes
Store granola in a sealed container for 1-2 weeks.