After going years without eating any granola, lately I’ve become somewhat obsessed. Granola can be quite high in calories so I try to make my homemade granola as healthy as possible – without sacrificing taste! This granola fits the bill. High in fiber, low in fat, and low in sugar but still delicious. The pumpkin puree adds moisture and flavor without adding fat. Although, in a blind taste test I’m not sure I could tell you it was pumpkin…maybe =). The pepitas add a nice salty crunch and you can add more or less to suit your tastes. The same goes for the dried cranberries, although if you add fever cranberries you may want to add more molasses or maple syrup since the cranberries provide a considerable amount of sweetness. And of course, you could substitute any dried fruit for the cranberries. I just happen to think the red cranberries provide a nice pop of color. Enjoy!

Pumpkin Granola
2 1/2 cups old-fashioned oats
1/4 cup wheat germ
1/4 cup ground flaxseed
1/4 cup uncooked quinoa
1/4 cup molasses (or honey)
1/4 cup maple syrup*
2 tsp pumpkin pie spice
1/4-1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1/2 cup pumpkin puree
2 tbsp canola oil
1/2 cup pepitas
2/3 cup dried cranberries

1. Preheat oven to 325 degrees and spray a large baking sheet with non-stick cooking spray.
2. In a large bowl, combine molasses, maple syrup, canola oil, pumpkin puree, salt, vanilla, cinnamon, and pumpkin pie spice. Stir until combined. Add oats, wheat germ, flaxseed, and quinoa and toss to evenly coat.
3. Spread onto prepared baking sheet and bake for 45-55 minutes or until golden brown, stirring once.
4. Remove from oven and stir in pepitas and dried cranberries. Cool completely and store in an airtight container.
Note: I used a low calorie maple syrup but feel free to use pure maple syrup instead.

Categories: Breakfast, Pumpkin, Snacks

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