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Pumpkin Spice Quinoa Granola

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Recipe by Craft and Muse

Homemade granola is something special. Not only is it practical and so delicious, but it also brings something truly personal and artisanal to your pantry. Enjoy!

For 4 portions

Ingredients

Dry ingredients:

  • 1 cup GoGo Quinoa quinoa flakes
  • 1 ½ cup large flake oats
  • ¾ chopped raw pecans (measured after chopping)
  • ½ cup pumpkin seeds
  • 1/3 cup sesame seeds

 

Wet ingredients:

  • ½ cup pumpkin or squash puree (from a roasted butternut squash)*
  • 1/3 cup + 2 tablespoons maple syrup
  • ¼ cup coconut oil or expeller-pressed sunflower seed oil
  • ¼ teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice blend

Instructions

  1. Pre-heat the oven to 325 F with convection (or 350 F without convection).
  2. In a large bowl, add the quinoa flakes, the large flake oats, chopped pecans, pumpkin seeds and sesame seeds. Stir well with a spatula so everything is evenly mixed.
  3. To the small jar of a blender, add the pumpkin/squash puree, maple syrup, salt, pumpkin pie spice blend and oil. Blend on a lower speed until the mixture is homogenous, and no lumps of unblended squash remain. Alternatively, puree the squash in the food processor, then add to a medium bowl along with the other wet ingredients, then whisk till well combined.
  4. Add the pumpkin mixture to the dry mix, then stir with a spatula until the flakes and seeds are evenly moist, and no dry patches remain.
  5. Line an 18×13 inch pan with parchment paper. Add the granola to the pan, then bake for about 30-35 minutes, stirring well after 20 minutes to ensure even drying and baking. When done, the granola should be golden brown, smelling toasty, and completely dry to the touch. It will crisp up more once it cools.
  6. Cool the granola completely, then add to a sealed jar. It will keep for about 2-3 weeks at room temperature.
  7. *How to roast a butternut squash for puree: cut the squash in half lengthwise and scoop out the seeds. Place the halves on a parchment-lined baking sheet, cut side down. Bake in a 400 F oven until the squash is easily pierced with a fork (test by trying to pierce through the skin also, that gives the best indication whether the squash is cooked through). When done roasting, turn cut side up and let cool. Scoop the flesh into glass containers and keep in the fridge for up to 5 days, to be used for soup, ravioli, smoothies or pie.

 

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