October has arrived! Making this granola was the perfect little celebration yesterday. Like many others, when fall begins to roll around I start searching for recipes with pumpkin. I was really wanting some pumpkin cookies, but since I've been eating almost completely gluten-free for the past couple of months, this was a smarter option. It's healthy (hello quinoa and flaxseeds) but managed to satisfy my craving... for now anyway.
The original recipe was found here but I changed up the ingredients a bit and also added peanut butter. And then per her suggestion, paired it with apples and almond milk (plus another touch of honey) for a delicious breakfast.
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Peanut Butter Pumpkin Granola
adapted from Skinny Taste's Pumpkin Granola
1/2 cup uncooked quinoa, rinsed & dried
3 1/2 cups rolled oats (I used gluten-free oats)
1/2 cup ground flaxseeds
1/2 cup pepitas
3/4 cup chopped pecans
1/2 cup honey
1/2 cup pumpkin puree
1/2 cup peanut butter
1 tsp coconut oil
2 tsp pumpkin spice
1/2 tsp cinnamon
1/3 tsp salt
1 tsp vanilla
Preheat oven to 325° F. Spread oats and quinoa out on a baking pan. Toast in the oven 10-15 minutes, stirring once. Remove the toasted oats from the oven, pour into a bowl and add the ground flaxseeds, pepitas, and pecans.
Reduce oven to 300° F. In a second bowl, combine honey, pumpkin puree, peanut butter, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together. Spread back onto a baking sheet and bake an additional 25 minutes, or until golden. Makes about 6 cups.
Tuesday, October 2, 2012