Quinoa and Pumpkin Seed Granola

5 from 1 vote

Prep Time20

Cook Time20

Total Time40

Course: Snacks

Servings:

Calories: 142kcal

Author: Good Dinner Mom

½ cup quinoa rinsed and drained (Do not pre-cook. The quinoa will toast in the oven)
½ cup raw pumpkin seeds pepitas
⅓ cup slivered almonds
⅓ cup pecan halves broken in half or large pieces
¼ cup whole flaxseeds
¼ cup honey
2 Tablespoons light oil
1 teaspoon ground cinnamon
½ teaspoon coarse salt
1 Tablespoon brown sugar
¾ cup dried cherries cranberries, dried blueberries, or raisins (One or any combination)

Preheat oven to 350F degrees. In a large bowl combine ½ cup quinoa, ½ cup pumpkin seeds, ⅓ cup almonds, ⅓ cup pecan halves and ¼ cup flaxseeds in a small bowl. Microwave ¼ cup honey until it's warm and easy to pour. Stir in 2 Tablespoons oil, 1 teaspoon cinnamon, ½ teaspoon salt and 1 Tablespoon brown sugar. Pour over quinoa mixture; toss to coat. Spread in a 15 x 10-inch baking pan.
Bake 20 minutes or until golden brown, stirring twice.
Stir in ¾ cup dried fruit. Spread granola on a large sheet of foil; cool completely.
Break up any large pieces. Store in refrigerator up to 2 weeks.