Making your own granola is easier than you think! It’s a great baking project with kids, and it’s super easy to customize to their taste.
Since autumn is most definitely here, and our facebook feeds are filled with parents and kids at pumpkin patches, I decided to play around with pumpkin spices and pumpkin puree in this granola recipe. Ii have adapted this recipe a million times but the base remains the same: rolled oats, quinoa, almonds, and chia seeds.
You can play around with the ingredients by changing up the dried fruit and nut options. For example, add toasted coconut, dried blueberries, and pecans or ground flax seeds instead of the chia seeds.
Whenever we make this, our entire home smells like autumn: warm toasted grains, maple syrup and nutty spices. Enjoy!
Makes a little over 3 1/2 cups. Pairs well with crisp apples!
1/4 cup of quinoa, rinsed and patted dry
1 1/2 cups rolled oats
1/4 cup chia seeds
1/4 sliced almonds
1/4 to a 1/2 cup of cranberries (matteo loves cranberries so we do more than 1/4 cup here)
1/4 cup real maple syrup
1/4 cup pumpkin puree
1 tsp coconut oil (can use canola)
1 tsp pumpkin spice (trader joe’s has a great one)
1/4 tsp cinnamon
1/2 tsp vanilla extract
pinch of salt
Preheat oven to 325 F. Spread oats and quinoa on parchment lined baking sheet and toast for 10 minutes, stirring once while grains are toasting.
Combine the pumpkin puree, maple syrup, coconut oil, spices, vanilla extract, and salt in a medium size bowl and whisk together. When grains are finished toasting, put them into their own bowl and add cranberries, almonds, pepitas, and chia seeds. Reduce oven to 300 F.
Pour pumpkin puree and maple syrup mixture over toasted oats. Toss with silicone spatula making sure everything is coated.
Spread back onto baking sheet and put in oven for 25 minutes or until a yummy golden color.
Let cool for 5 minutes when taking granola out of the oven.