Oil-Free Pumpkin Spice Granola
The quinoa in this granola adds a subtle nuttiness and a fuller body. You can enjoy it like any other granola, but the pumpkin elements make it a delicious option to add to autumn desserts.
Yield: 12 cups
Ingredients
Ingredients
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 ¾ cup pitted dates
- 1 ¼ cup water
- 5 cups rolled oats
- 4 cups cooked quinoa
- 2 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- Dried fruit, pepitas and nuts
Instructions
Instructions
- 1. In a blender, process the vanilla, pumpkin puree, dates, and water.
- 2. Mix the dry ingredients, except the dried fruit and nuts, in a large bowl.
- 3. Add the liquid ingredients to the dry ingredients and mix well.
- 4. Spread on a cookie sheet and bake at 170 degrees F for 6–7 hours.
- 5. Turn the oven off and leave the pans in the oven to completely dry and cool.
- 6. Remove from the oven and break up any big chunks of granola, then add to a bowl and mix in the dried fruit and nuts.
- 7. Store in an airtight container.
Cooking Tips
Cooking Tips
- 1. For best results, use a dehydrator and cook at 155 degrees F for 8 hours.
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