Here is another pumpkin recipe to add to your fall recipe collection! This granola is perfect to eat as cereal, in a yogurt parfait, alone as a snack, or my fav way, on top of my healthy pumpkin ice cream!! Yesssss!!

Annndddd…each 1/2 cup serving is: 320 calories, 44 g carbs, 8 g fiber, 8 g protein

Pumpkin Spice Granola

Yield:  8  half-cup servings

Ingredients:

2 1/4 cups rolled oats

3/4 cup uncooked quinoa, rinsed well and patted dry with a clean dishtowel

1/4 cup flax meal

1/4 cup roasted unsalted pumpkin seeds

1/2 cup dried cranberries (optional)

2 Tbs. turbinado (raw) sugar

1/4 tsp. ground cinnamon

Dash sea salt

1/3 cup canned pumpkin puree

1/4 cup canola oil

1/4 cup honey or maple syrup

2 tsp. vanilla extract

Directions:

1. Preheat oven to 325 degrees; line a baking sheet with parchment paper. Spread oats and quinoa in a single layer on parchment.
2. Bake 6 to 8 minutes or until lightly toasted; transfer to a large bowl.
3. Stir in flax meal, pumpkin seeds, cranberries (if desired), sugar, pumpkin pie spice, cinnamon and salt; mix well. Set aside.
4. In a small saucepan, whisk together pumpkin puree, oil, honey and vanilla over low heat; cook and stir 4 minutes or until smooth. Let cool 5 minutes.  Pour over dry ingredients, mixing well.
5. Spread mixture in a single layer on parchment paper; bake 20 to 25 minutes or until golden brown, stirring every 10 minutes.
6. Let cool completely before serving. Store in an airtight container up to 2 weeks.

Click here to download a printable copy of the Pumpkin Spice Granola Recipe