Tis the season for everything pumpkin spice, but not everything has to be unhealthy. Granola sometimes gets a bad wrap, but making it yourself can be the solution to limit the sugar. Homemade granola makes a great breakfast or snack and provides protein, fibre and healthy fats.
- 2 cups rolled oats
- 1 cup uncooked quinoa
- 1 1/4 cups raw pecans
- 1/3 cup raw pepitas
- 3 Tbsp sugar
- ¼ tsp sea salt
- 3/4 tsp pumpkin pie spice (No pumpkin pie spice? No problem, make your own with this recipe)
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree
- Preheat oven to 340 degrees F (171 C).
- Mix the dry ingredients together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
- Spread the mixture evenly onto two baking sheets and bake for 23-30 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
- Once the granola is golden brown, remove from oven and let cool completely. It will crisp up as it cools.
- Transfer to an airtight container. Should keep for a couple of weeks. Enjoy with milk, yogurt, or on top of oats!
Recipe adapted from Minimalist Baker's Pumpkin Maple Pecan Granola- check out her website for other granola flavours and combos