Pumpkin, Granola, Food Facts, WCIA

By Cynthia Bruno | cbruno@wcia.com

Published 10/08 2013 12:45PM

Updated 10/08 2013 12:49PM

Cut back on sugar and bad-for-you oils with this homemade pumpkin granola.

LaDonna Jenkins shows us how to make this fall favorite. 

Nutritional Information:

Servings: 11 • Serving Size: 1/3 cup 

Calories: 120 • Fat: 4 g • Carbs: 20 g • Fiber: 3 g • Protein: 3 g



•             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 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, pecans and dried fruit.

Reduce oven to 300° F.

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

Makes 3 2/3 cups.

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