Quinoa and Pumpkin Seed Granola
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Servings: 13
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.
Calories: 142kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 92mg | Potassium: 100mg | Fiber: 3g | Sugar: 10g | Vitamin A: 251IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg