Monday, October 6, 2014

80--- Multigrain Pumpkin Granola

Because breakfast IS an important meal and it SHOULD taste phenomenal.  No matter the season.

Multigrain Pumpkin Granola
Serves 5-6

2 1/4 cups rolled oats
1/3 cup quinoa, rinsed well
3 Tbsp chia seeds
3 Tbsp flax meal
1/2 tsp ground cinnamon
1/2 tsp salt
3/4 tsp pumpkin pie spice
1/2 cup pumpkin puree
2 tsp olive oil
3 Tbsp maple syrup
3 Tbsp light brown sugar
1/2 tsp maple extract
1/3 cup pumpkin seeds (optional)
1/3 cup chopped walnuts (optional)

Preheat oven to 325 degrees.  Combine oats, quinoa, chia seeds, cinnamon, salt, and pumpkin pie spice in a large bowl.  In a smaller bowl, whisk together pumpkin puree, olive oil, maple syrup, brown sugar, and maple extract.  Fold wet ingredients into dry and mix until evenly coated.

Spread out granola mixture onto a baking sheet lined with parchment paper.  Bake for 30 minutes, stirring mixture every 10 minutes.  Remove from oven when dry to the touch, but not brown.  Allow to cool on the baking sheet prior to mixing with pumpkin seeds and walnuts (if desired) and storing in an airtight container.

Enjoy in the morning on top of Greek yogurt!

Nutrition Info per 1/2 cup: 316 calories, 12 g fat (10.5 g unsaturated), 10 g protein, 40 g carbohydrates, 8 g fiber

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