I shouldn’t make promises I can’t keep.. for this, I apologize. I know I said I would “be back later” with copious amounts of recipes. However, I never did say when later was, did I?
Yesterday turned out to be so busy I didn’t know what to do with myself. I had planned on doing a longer run, but somehow time and events just got away from me and that did not happen. Oh well.. another day I suppose. The husband and I ended up seeing “Life as We Know It” last night with the bestie — it was by far one of the best movies I have seen in quite some time. Hilarious, yet I wanted to cry every other scene. You must see it!
I woke up this morning really anticipating my bowl of oats for a couple of reasons: one, I am always a starvin’ marvin when I wake up. Two, I was excited to put some Pumpkin Maple Quinoa Granola on top of it.
Oh yes… you did read correctly. This granola is probably the best thing I have ever created in my entire life. It smelled like fall in my house as it was baking yesterday. This stuff is totally warming my heart today — I love the satisfaction of eating something created solely by me.
Pumpkin Maple Quinoa Granola
What you’ll need:
- 1 cup quinoa
- 1.5 cups almond milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp vanilla
- 2 tbsp coconut
- 1/4 cup maple syrup
- 1/3 cup pumpkin puree
- 1/4 cup each of: flax seed meal, chia seeds, chopped pecans, whole almonds, sunflower seeds, cranberries
This is actually really easy to make, so do not think to yourself that you cannot do it if you have never made quinoa before!
First, pour your quinoa, almond milk, cinnamon, nutmeg, and vanilla into a saucepan over medium high heat. Let the quinoa absorb the liquid (about 15 minutes). Although you are supposed to do use 2 cups liquid per every 1 cup of quinoa, using less is better for this particular recipe.
Next, combine your pumpkin puree, maple syrup, chia seeds, and flax to another bowl. Stir until combined.
In a large bowl (this is the bowl you will use to stir in all the ingredients, so make sure it is BIG!), combine the nuts and cranberries. Give it a toss so they are mixed through.
Now, after 15 minutes have passed, your quinoa should have absorbed the majority of the liquid. You’ll want most of the quinoa to have “popped” — if not all have popped open, don’t worry. It gives the granola a little more crunch.
Take your quinoa and add it to the bowl with the nuts. Top with your pumpkin/maple syrup mixture. Stir until all ingredients are well incorporated.
Feel free to add more cinnamon/maple syrup at this time.
Spread your quinoa mixture on a greased jelly roll pan. If you don’t have a jelly roll pan, it will be okay. Just use a cookie sheet. A jelly roll pan just makes it easier to stir while it’s baking.
Cook your granola in a 350 degree oven for one hour, stirring ever 10 minutes. After you have taken it out of the oven, please be sure to let it cook completely as you do not want your granola to be mushy.
Oh, and try not eat the entire pan while it’s cooling — this takes a lot of self control.
Enjoy your granola in oatmeal, as a cereal, or in yogurt!
I wish I could box a jar of this up for everyone and send it to you. Someday when I have unlimited funds and times, I’ll be sure to do that. But for now, go make it for yourself. You’ll be thanking me later.
Question: What’s your favorite granola combination?
PS: More recipes still to come — I didn’t want any other recipe to try to compete with this one this morning. There probably would have been a fight.