As we get deeper and deeper into fall, I’d really love to have a hot breakfast every morning. Unfortunately, that isn’t always possible during my very busy school weeks. But the way I see it, that doesn’t mean I need to give up on a nutritious beginning to my day, a meal that will keep me full until lunch, and the fall flavors I love.
Greek yogurt and a hearty granola hits on all these levels, especially when the granola has pumpkin purée, pumpkin butter, pumpkin seeds, cranberries, ginger, cinnamon, and nutmeg. The quinoa and nuts add the perfect crunch and really do the job of keeping me going through my long mornings at school. There really isn’t anything I don’t love about this granola. In fact, I may give some of it in Mason jars as gifts this season.
Pumpkin Quinoa Granola
adapted from misoginger
1/3 c. quinoa
1/2 c. pumpkin purée
2 TBSP pumpkin butter
1/4 c. dark brown sugar
1/4 c. pure maple syrup
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
3 c. old-fashioned oats
1/2 c. pumpkin seeds (pepitas)
1/2 c. sliced almonds
1/2 c. chopped walnuts
1/2 c. dried cranberries
1/4 c. chopped crystallized ginger
1. Combine quinoa and 2/3 c. water in a small pot. Bring to a boil, then reduce heat to simmer. Cook until tender, 18-20 minutes. Fluff and set aside. (This step can be done ahead, as quinoa keeps very well in the refrigerator or even freezer!)
2. Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl, whisk together pumpkin purée, pumpkin butter, brown sugar, maple syrup, vanilla, salt, cinnamon, and nutmeg.
3. In a separate medium bowl, stir together oats, pumpkin seeds, almonds, and walnuts.
4. Pour pumpkin mixture and cooked quinoa into the oat mixture and stir until just combined. Pour out onto the baking sheet.
5. Bake, 30-35 minutes, stirring once halfway through. Remove from the oven and place on a wire rack to cool. Add in cranberries and ginger and allow to cool. Keep in a tightly sealed container up to two weeks.