Pumpkin Granola

1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
1 1/2 cups rolled oats
1/4 cup ground flaxseeds
1/4 cup pepitas (or other seed)
1/4 cup chopped pecans
1/2 cup dried cranberries
1/4 cup real maple syrup (or honey)
1/4 cup pumpkin puree
1 tsp oil (coconut or canola)
1 tsp pumpkin spice (or more to taste)
1/4 tsp cinnamon
pinch kosher salt
1/2 tsp vanilla extract

Preheat oven to 325° F. Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.

Combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto the baking sheet and bake an additional 20 minutes, or until golden.

Makes 3 2/3 cups.

from: Skinnytaste