Tuesday, November 27, 2012

New Breakfast

Sooo I've always been a cereal/milk/fruit kind of breakfast gal. I LOVE granola, but usually don't buy or make it due to my wanting to consume the entire batch or box in one sitting, it's so addictive. I saw this recipe though and thought hmmm a "skinny" version, maybe I can grow up and practice portion control. I've been eating this with some Greek yogurt, another new thing for me and while it's an acquired taste I do like it.

This granola recipe couldn't of been easier to make and would also serve as an excellent homemade goodie to give to friends and family during the holidays. Thanks Gina for the recipe!

Skinny Pumpkin Granola via Skinnytaste

Easy Pumpkin Spice Granola from Skinnytaste.com


  • 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 pepitas 
  • 1/4 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/4 cup real maple syrup 
  • 1/4 cup pumpkin puree
  • 1 tsp canola oil 
  • 1 tsp pumpkin spice 
  • 1/4 tsp cinnamon
  • pinch kosher salt
  • 1/2 tsp vanilla extract


Preheat oven to 325° F. 

Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and addthe ground flaxseeds, pepitas, pecans and dried fruit.

Reduce oven to 300° F.

In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spreadback onto a baking sheet and bake an additional 20 minutes, or until golden.

Makes 3 2/3 cups.

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