Ingredients
¼cupquinoauncooked, rinsed well and patted dry
1½cupsrolled oats
¼cupground flaxseeds
¼cuppepitasor other seeds
¼cuppecanschopped
½cupdried cranberries
¼cupreal maple syrupor honey
¼cuppumpkin puree
1tspoilcoconut or canola
1tsppumpkin spiceor more to taste
¼tspcinnamon
pinchkosher salt
½tspvanilla extract
Preparation
Preheat oven to 325 degrees F.
Spread the oats and quinoa out on a parchment-lined baking pan.
Toast in the oven for 10 minutes, stirring once.
Remove the oats from the oven, then pour the toasted oats into a medium bowl.
Add the ground flaxseeds, pepitas, pecans and dried fruit to the bowl.
Reduce the oven to 300 degrees F.
In a second medium bowl, combine the maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt, and vanilla.
Pour over oats, then stir together with a spatula.
Spread back onto a baking sheet, then bake for an additional 20 minutes, or until golden.
Serve over oatmeal, and enjoy!
