1 hour 10 mins
Spicy Crunchy Low Fat Granola with Pumpkin, Cranberries and Quinoa
Recipe type: Granola
3-1/2 cups old-fashioned rolled oats
1 cup quinoa, rinsed and drained (uncooked)
? cup pumpkin seeds
2-1/2 teaspoons pumpkin pie spice
1 teaspoon salt
? cup pumpkin puree
? cup brown sugar
? cup applesauce
? cup maple syrup
? cup dried cranberries
Adjust the oven rack to center position and heat the oven to 300 degrees. Spray a cookie sheet with nonstick cooking spray.
In a medium bowl mix together the rolled oats, quinoa, pumpkin seeds, pumpkin pie spice and salt.
In a small bowl whisk together the pumpkin puree, brown sugar, applesauce, and maple syrup until well blended.
Add the pumpkin mixture to the oats mixture and stir until combined and well coated.
Spread the mixture out in a single layer on the prepared pan. (If it seems like too much, divide between 2 cookie sheets.)
Bake for 30 minutes. Stir in the dried cranberries and bake until golden brown, 20 to 30 minutes more.
Remove from the oven and let cool completely on the cookie sheet.
Once cool, transfer to an airtight container. Store at room temperature for up to 1 month.
Nutritional Estimates Per Serving (1/4 cup): 102 calories, 1.9 g fat, 18.8 g carbs, 2.0 g fiber, 2.9 g protein