Quinoa Pumpkin Granola

I have to be honest here, this started with a desire to make pumpkin quinoa pudding, you know, like a rice pudding swapping the rice for quinoa.  Not so uncommon in my life, I start with an idea I’m excited about, plan it out and along the way another concept pops up.  Actually, let’s cross off “another” and replace with “several“!

It then becomes what to make first as I stop to jot down the flurry of ideas and images racing through my mind.  This time it had to do with my noticing the oatmeal jar..right next to the quinoa jar.. right next to the near empty granola jar!  Priorities rule, refill the granola jar!

So with the quinoa already rinsed in preparation for my original idea, I continued to cook the quinoa in almond milk but used less than I planned for when making a creamy pudding.  I added pumpkin puree, oatmeal and all those wonderful Autumn spices and baked it to a golden brown, addicting, gonna make another batch soon, granola!

Pumpkin Quinoa Granola

1 cup quinoa, rinsed well

1 1/2 cups almond milk

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon freshly grated nutmeg

1 cup oatmeal

1/2 cup pumpkin puree

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

2 tablespoons maple syrup

1 tablespoon coconut oil

1/4 cup chopped walnuts

1/4 cup dried cranberries

In a medium saucepan, add in the quinoa, milk and spices.  Bring to a boil, cover and reduce to a simmer.  Cook for approximately 15 minutes until all the milk has been absorbed.  Allow to cool slightly.

Preheat oven to 300 degrees.  In a large mixing bowl, combine the oatmeal, cooked quinoa and walnuts.  In a separate bowl stir together the pumpkin puree, salt, spices, syrup and coconut oil.

Add the liquid to the oat/quinoa mix and stir together until combined well.  Spread evenly onto a large baking sheet.  Bake, stirring occasionally until the granola turns a nice, even golden brown, around 30-40 minutes depending on the oven.

Remove granola from the oven and allow to cool, stirring occasionally.  Add in the dried cranberries.  Stored cooled granola in an airtight container.  My favorite way to eat this….topped on soft serve banana pumpkin ice cream!!

*****

p.s.  To all of my blogger friends; I so do cherish, I apologize once again for my absence from blogging and visiting you all.  Your kindness and encouragement during my recent job relocation that turned my world around; unfortunately, didn’t last but only 18 weeks.  Sad, but true.  I’m pulling myself back on track, slowly but surely, onward and upward, as my belief has always been…every day is a new beginning 🙂

37 thoughts on “Quinoa Pumpkin Granola

  1. This sounds like the perfect seasonal granola! I can never get enough pumpkin and you know we love our granola! I’m going to try this one when we get home for sure. 🙂

  2. Thank you for sharing. I had to Pin this one, it sounds wonderful and I’m always looking for new ways to use grains. You sound like me when it comes to recipes…..from creamy pudding to crunchy granola…..

  3. My daughter and I have been working to create new granolas this past week. We’ve got one done and I’m saving them for one post.. I will definitely link to yours here. I was thinking with all the puree I have left over that there just had to be a way to make a granola with it! I just couldn’t figure it out and I’m so glad that you did! If anyone could work out a new creation like this, it would be you, Linda!! Outstanding!! If I have time I will try making this.. I love the flavors of pumpkin and your added quinoa makes it a great snack!! xx

    1. I can’t wait to see all your granola creations! I like to keep granola on hand for so many uses and as I just saw another comment to make a crust with it, I have to give that a try!

  4. Hello Linda, sorry to hear about your job but I have all the confidence in your ability to turn this around.
    Back to the granola, it sounds like the perfect fall treat! any chance I can replace the almond milk with coconut milk?I really want to give this a go

  5. That’s a shame about the job Linda. Keep pushing!

    Incorporating quinoa into granola is brilliant! And with seasonal flavors… really lovely. Hmmm could the granola be used as a base for a crust for mini pies?

  6. I love this combination! It reminds me of this quinoa cookie I made a few years ago! What a nice twist to a breakfast favorite!
    Sorry to hear about your job! I know things will turn around for the best, you are a beautiful and strong woman that knows what she wants! 🙂

  7. You moved across the land for a new job that only lasted 18 weeks? I’m so sorry to hear that. Those employers must be unbelievably cruel. I do hope you’re able to find a much better job in Atlanta. I love to cook with quinoa, it has so many health benefits. Great recipe xx

    1. Isn’t life interesting? That’s about all I can say about this experience! It will all work out, it’s the fact that my posting and visiting others has suffered that truly bothers me so!

  8. I love granola and what a great idea to use quinoa! We are packing up in just a couple short weeks to move our lives 3,000 miles away for my husband’s job. I will definitely have to make some of this for our trip.

    Sorry to hear about your job! Have faith that it’s an opening for better things to come in its place! 🙂

  9. Hey Linda, I love how you turned this into granola — it would be so good over yogurt or sprinkled on salads — YUM! 🙂
    Years ago a job opportunity brought us to Colorado, yet it only lasted a short time. That was many moons (and jobs) ago, but the life we built here was worth the initial disappointment. I am sorry to hear about your job, praying another door opens wide for you.

  10. Everyday is a new beginning indeed. Love & light to you Linda.

    I’m glad your creative flow brought you to quinoa granola… what a novel and delicious idea. Also completely new to me – maybe a new biz idea?! ;-). I could see it being hugely popular!

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