Healthy Pumpkin Quinoa Granola #breakfast #lowfat

Healthy Pumpkin Quinoa Granola #breakfast #lowfat

What I love about this formula is that it's super crunchy, semi sweet, however has this unpretentious pumpkin pie enhance without it being pushed in your face. Fundamentally it just suggests a flavor like a great granola with a trace of pumpkin.

Granola is likewise similar to the best nourishment on earth. In the event that you make it right – like by including loads of superfoods as I did in this formula – not exclusively are you pressing in the supplements, however it makes a breathtaking breakfast and tidbit. Indeed, give me a bunch of this quinoa granola for a nibble any evening and I'll be brilliant.

What did we do to make this granola solid you might be pondering? Welllll… we utilized coconut oil rather than margarine, maple syrup rather than sugar, pumpkin for season and instead of some additional oil, at that point utilized an extremely amazing mix of oats to help it up yet at the same time keep it filling. Instead of just oats, I did a combo of oats, puffed millet, rice crispies, quinoa, walnuts and pumpkin seeds. Lower in calories, yet at the same time high in fiber and even some protein sprinkled in. Thus, so great.


Healthy Pumpkin Quinoa Granola #breakfast #lowfat


  • 4 cups gluten-free oats
  • 1 cup quinoa flakes
  • 1 cup brown rice crisps
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 – 1/2 teaspoon ground nutmeg
  • Pinch of cloves
  • Pinch of sea salt
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil
  • 1 cup pumpkin puree
  • 2 tablespoons almond butter
  • 1/2 cup raw pepitas/pumpkin seeds
  • 1/2 cup raw pecans chopped


  1. Preheat the oven to 350ºF.
  2. In a large mixing bowl, mix together the oats, quinoa flakes, cereal, and spices. Stir until completely incorporated.
  3. In a small saucepan, melt the maple syrup, coconut oil, pumpkin and almond butter. When melted, pour entire mixture over the dry ingredients and stir to combine.
  4. Transfer ingredients to a baking sheet. Bake on center rack for 30 minutes, stirring every 10 – 15 minutes so as not to burn the granola. Remove from the oven and stir in pumpkin seeds and pecans. Return to the oven and bake for another 15 minutes until the nuts are golden brown.
  5. When browned, remove from the oven and let cool completely before storing.*

Recipe Notes
* for even crispier granola, let granola cool in the warm oven for 2 - 3 hours.

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