1/4 Cup uncooked quinoa, rises well and pat dry with a paper towel
1 1/2 cups rolled oats
1/4 cup ground flaxseed
1/4 cup raw pumpkin seeds
1/4 cup raw pecans, chopped
1/2 cup dried cranberries or raisins
1/4 cups pure maple syrup or honey
1/4 cup pumpkin puree
1 tsp coconut oil
1 tsp pumpkin spice
1/4 tsp cinnamon
pinch kosher salt
1/2 tsp pure vanilla extract
- Preheat oven to 325F
- Spread oats and quinoa out on parchment lined baking sheet. Toast in oven 10 min, stirring once.
- Remove oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseed, pumpkin seeds, pecans, and dried fruit.
- Reduce oven to 300F
- In a second bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt, and vanilla. Pour over rolled oats and stir together with spatula. Spread back onto baking sheet and bake an additional 20 min or until golden.
- Serve with almond or coconut milk or alongside yogurt.