Fall is here!

My blog has been inactive for months due to lack of time.  My life has been overtaken by common core standards, plc meetings and a new reading program. I am also busy chasing around my almost 30 month old.  I decided this weekend that I need to find time for myself and that means starting my blog again.  I decided to make my own granola today.  I love pumpkin and granola so my fall recipe for today is pumpkin granola.  It is also low calorie and can be made into a gluten free recipe using gluten free oats.  I got the recipe from Skinnytaste.com and love how it tasted and made my house smell amazing.  I hope my son enjoys it as a snack as well.  My husband is taking a batch to work to keep on his desk. 

Ingredients:

• 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
• 1 1/2 cups rolled oats
• 1/4 cup ground flaxseeds
• 1/4 cup sunflower seeds
• 1/4 cup chopped pecans
• 1/2 cup dried cranberries
• 1/4 cup real honey
• 1/4 cup pumpkin puree
• 1 tsp oil (coconut or canola)
• 1 tsp pumpkin spice (or more to taste)
• 1/4 tsp cinnamon
• pinch kosher salt
• 1/2 tsp vanilla extract

Step 1: Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Step 2: After rinsing and drying the quinoa, place the oats and quinoa on the baking sheet.  Roast for 10 minutes, stirring once.

Step 3: In a bowl, combine the seeds, pecans and cranberries.  Set aside.

Step 4: Once the oats and quinoa have been roasted, add them to the bowl with the other ingredients.

Step 5:  In another bowl, combine the honey, pumpkin puree, oil, pumpkin spice, cinnamon and salt.

Step 6: Add the wet mixture to the dry mixture, using a spatula.  Lower the heat to 300 degrees and bake for 20 minutes.  After 20 minutes, I took the granola out and sprinkled a tab bit more cinnamon and baked for another 5 minutes.

This would be delicious added to a bowl of baked apples and milk.