Gluten-Free Quinoa & Pumpkin Seed Granola Recipe

I have dubbed this my no-oat granola. I missed that detail when I first started adapting this recipe and was sure Better Homes and Gardens had forgotten to list the oats in the ingredient list. Alas, it was intentional and I’m loving it! This granola with a little homemade almond milk is my new go-to breakfast, snack, and occasional dinner.

Quinoa & Pumpkin Seed Granola

Ingredients

• 3/4 cup uncooked quinoa
• 1/2 cup raw unsalted pumpkin seeds
• 1/2 cup chopped walnuts
• 1/4 cup flaxseed
• 1/4 cup honey or Grade B maple syrup
• 2 tablespoons canola oil
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (I used non-iodized)
• 1/4 cup dried apricots, snipped into small pieces

Directions

Preheat oven to 350 degrees. In a large bowl combine quinoa, pumpkin seeds, almonds, and flaxseed. Heat honey for 20 seconds in microwave. Stir in oil, cinnamon and salt. Pour over quinoa mixture and stir to combine. Spread onto a baking sheet.

Bake for 20 minutes, stirring twice. Add dried fruit and let cool 15 minutes. Break any large chunks into small pieces and store in airtight container. Store up to 2 weeks in the refrigerator.

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Author Information: Chrissy & Lauren, San Diego, CA
Recipe/Food Blog: From the Little Yellow Kitchen
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