Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
While oven preheats, add dry
Quinoa (85 g)
to ungreased sauce pan, sprinkle with
Ground Cinnamon (1 g)
, and
Pumpkin Pie Spice (as needed)
cook over medium heat for 5 to 7 minutes or until quinoa begins to pop and evenly toast, stir frequently.
Step 3
In a large bowl, add
Oats (270 g)
,
Chopped Pecans (80 g)
,
Organic Soy Nuts (200 g)
, and toasted quinoa, toss with hands to mix well, then set aside.
Step 4
In a small bowl, add
Coconut Oil (60 mL)
,
Vanilla Extract (5 mL)
,
Maple Syrup (160 mL)
Canned Pumpkin Purée (110 g)
,
Ground Cinnamon (3 g)
, and
Pumpkin Pie Spice (4 g)
. Stir well until well combined.
Step 5
Pour coconut oil and pumpkin puree mix into large bowl with oat mixture, then stir or mix with hands until oat mixture is completely coated.
Step 6
Line large baking sheet with wax paper and spread granola mixture evenly to create a fairly smooth layer.
Step 7
Bake for 30 to 35 minutes, or until granola is evenly browned. Remove tray every 10 minutes and stir to ensure mixture cooks evenly and does not burn.
Step 8
Once the granola has baked to a toasted golden color, remove and let cool for 2 to 3 minutes. Add baked granola to a large bowl, then stir in
Dried Cranberries (120 g)
.
Step 9
Store in an airtight container up to 10 days.
