Ingredients

The following ingredients have 10 Servings
  • 3 cups (336 g) old-fashioned rolled oats
  • 1 cup quinoa ((uncooked))
  • 1 cup sliced almonds ((or any nut of your preference))
  • 1 cup pumpkin seed ((or any seed of your preference))
  • 2 teaspoons kosher salt
  • 1/2 cup (120 g) pure pumpkin puree
  • 1/2 cup (120 ml) light olive oil
  • 1/2 cup (120 ml) maple syrup
  • ¼ cup (50 g) brown sugar
  • 1 tablespoon pumpkin pie spice

Instruction

  • Preheat the oven to 350º F (180º C). Line a baking sheet parchment paper or a silicone baking mat. Set aside.
  • In a large bowl, combine rolled oats, quinoa, almonds, pumpkin seeds, and salt. Mix well.
  • Whisk pumpkin puree, olive oil, maple syrup, brown sugar, and pumpkin pie spice together in a small bowl.
  • Pour wet ingredients over the dry ingredients and stir to combine.
  • Transfer the mixture to the prepared baking sheet and spread out to form a uniform single layer.
  • Bake for 30 – 40 minutes, stirring every 10 minutes until evenly browned. Note: If you prefer chunkier granola, don’t stir while baking, as it breaks up the clusters. Instead, just rotate the baking sheet to ensure even cooking.
  • Remove from oven and allow to cool completely. It will continue to crisp up as it cools.
  • Store in an airtight container.