Pumpkin Quinoa Granola

Recipe from Alyssa Rimmer of Simply Quinoa

Husband-Tested in Alice's Kitchen

Makes 25 (1/4 cup) servings

This is just a scrumptious granola, perfect for a fall/winter snack or breakfast.  Serve all by itself or with some plant-based milk or yogurt.  Make several batches and give away as a great gift.

4 cups old-fashioned rolled oats

1 cup quinoa flakes

1 cup brown rice crisps

2 teaspoons pumpkin pie spice

Pinch of sea salt

1/2 cup pure maple syrup

1/2 cup almond butter or sunflower seed butter

1 cup pumpkin puree

1/2 cup raw pepitas/pumpkin seeds

1/2 cup raw pecans

Preheat 350F.  Line a rimmed baking sheet with a piece of parchment paper.  Set aside.  In a large bowl, mix together the oats, quinoa flakes, brown rice crisps, pumpkin pie spice and salt.  Mix well.  In a small saucepan, melt the maple syrup, nut/seed butter, pumpkin.  When melted and mixed together, pour the entire wet mixture into the dry mixture.  Stir well to combine.  Spread the mixture onto the baking sheet.  Bake on the center rack for 30 minutes, stirring every 10 minutes.  Remove from the oven.  Stir in the pumpkin seeds and pecans.  Return the pan to the oven and bake another 15 minutes or until the nuts are browned.**  Remove from the oven and allow the granola to cool completely before storing. (The granola will crisp up as it cools.)

**For even crispier granola, let the granola cool in the warm oven for 2-3 hours.  

Nutritional Information: (1/4 cup serving) 134 calories; 18 grams carbohydrates; 4 grams protein; 6 grams fat; 1 gram saturated fat; 150 mg potassium; 3 grams fiber; 5 grams sugars; 125IU vitamin A; 1 mg vitamin C; 1 mg Iron; 38 mg calcium