Ingredients
- 1/4 cup uncooked quinoa, rinse well and pat dry with paper towel
- 1 1/2 cups GF Oats
- 1/4 cup ground flaxseeds
- 1/4 cup pepitas (or other seeds)
- 1/4 cup chopped pecans
- 1/2 cup dried cranberries
- 1/4 cup real maple syrup or honey
- 1/4 cup pumpkin puree
- 1 teaspoon oil (coconut or canola)
- 1 teaspoon pumpkin spice
- 1/4 teaspoon cinnamon
- pinch kosher salt
- 1/4 teaspoon vanilla extract
Directions
- Preheat oven to 425°
- Spread oats and quinoa out on a parchment-lined baking sheet
- Toast in oven 10 minutes, stirring once
- Remove from oven and pour into a medium bowl and add the flaxseeds, pepitas, pecans and dried fruit
- Reduce oven to 300°
- In a second bowl, combine maple syrup, pumpkin puree, oil pumpkin spice, cinnamon, salt, and vanilla
- Pour over the medium bowl mixture and stir together with a spatula
- Spread back onto a baking sheet and bake an additional 20 minutes until golden.