I realize it’s not typically the time of year reserved for all things pumpkin filling up your Instagram and Pinterest, but hear me out. Is it ever really a bad time for this awesome orange squash? I didn’t think so! Which is why I was ecstatic when I realized I still had some canned pumpkin in my pantry that needed to be used up.
Among other things I found in my pantry were all of the ingredients to make granola. This is seriously a pantry clean out recipe and can be altered to include whatever you have on hand. I just happened to have leftover goji berry trail mix, so I threw that in the mix, but any combination of nuts, seeds, and dried fruit will do the trick.
Ingredients
- Wet
- 3/4 cup Canned Pumpkin
- 1/3 cup Maple Syrup
- 2 tablespoons Almond Butter
- 1 teaspoon Vanilla Extract
- Dry
- 2 cups Rolled Oats
- 1/2 cups Uncooked Quinoa
- 3/4 cups Goji Berry Trail Mix (or nut/seed/dried fruits of your choice)
- 2 tablespoons Chia Seeds
- 2 teaspoons Cinnamon
- 1 teaspoon Ground Ginger
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Combine the wet ingredients in a large bowl and mix until well combined.
- In a separate bowl, whisk together all dry ingredients.
- Fold the wet ingredients into the dry, and spread out onto the prepared baking sheet.
- Press mixture down to form one thin layer.
- Bake for 30 minutes, mixing the granola halfway through.
- Enjoy!
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https://www.daniellejudson.com/super-seed-pumpkin-quinoa-granola/
The final product is a combination of soft clusters with sweet and crunchy bits that make the perfect snack or topping anytime, anywhere! Added bonus: It’s cheaper and healthier to make your own. A lot of store bought granola has a lot of added oil/sugar, so by creating your own, you can enjoy this version that much more!
What do you put in your granola?