It's not very labor-intensive, either, and full of healthy, protein-packed ingredients. You just lightly toast the oats and quinoa and then mix them with all of the other dry ingredients. This recipe contains no nuts, but if you can have them, go ahead and add some of your favorites.
The next step is to mix together the wet ingredients and spices. This mixture is full of antioxidants and healthy fats. Pour the wet mixture into the dry mixture and mix well. Then, spread it all out on a parchment-lined baking sheet and bake for 40 minutes.
The finished product is not only beautiful, but it is incredibly delicious! It would be wonderful by itself, topped with milk (we like coconut), or with some vegan yogurt.
1/4 c uncooked quinoa, rinsed well and patted dry with a paper towel
1 1/2 c rolled oats (gluten-free)
1/4 c ground flax (or ground chia if you have a flax allergy)
1/2 c pumpkin seeds (pepitas)
1/2 c shredded coconut
1/2 c dried cranberries
1/2 c pumpkin puree
1/3 c coconut oil, melted
1/3 c maple syrup
1 t vanilla
1 T cinnamon
1 t nutmeg
1/4 t ginger
1/8 t ground cloves
pinch kosher salt
- Preheat oven to 325 degrees.
- Spread oats and quinoa out on a parchment-lined baking sheet and toast in the oven 10 minutes, stirring once.
- Removed the oats from the oven and add to a medium bowl, along with the ground flax, pepitas, coconut, and cranberries.
- In a small bowl, combine the pumpkin, coconut oil, syrup, vanilla, and spices. Pour over the oat mixture and stir together with a spatula.
- Pour the mixture onto a parchment-lined baking sheet, using a spoon to spread out the mixture evenly.
- Bake 30-40 minutes, stirring the granola half-way through.
- Let cool for 15-20 minutes to allow the granola to harden.
- Enjoy by itself, topped with dairy-free milk, or with some vegan yogurt.