Healthy Eating
  • Northeast Wisconsin
  • October 2013
Written by  Rebecca Brown

Pumpkin Quinoa Granola


½ cup uncooked quinoa

3 cups gluten-free oats

¼ cup ground flaxseeds

½ cup chopped almonds

½ cup pepitas

½ cup dried cranberries

½ cup real maple syrup or honey

¾ cup pumpkin puree

2 teaspoons coconut oil

1 tablespoon pumpkin pie spice

½ teaspoon cinnamon

pinch of salt

1 teaspoon vanilla extract


  1. Preheat oven to 325.
  2. Spread oats and quinoa on a parchment-lined pan.
  3. Toast in the oven for about 10 minutes, stirring once.
  4. Remove from oven and pour into a large bowl.
  5. Add flaxseed, pepitas, almonds and dried fruit.
  6. Reduce oven to 300.
  7. In another bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla.
  8. Pour over oats mixture and stir with spatula.
  9. Spread back onto baking sheet.
  10. Bake an additional 25-35 minutes, or until golden. 

Rebecca Brown owns Happy Bellies Bake Shop, an all-natural, gluten-free (and mostly dairy-free) bake shop in the Fox Valley, where they specialize in allergy friendly and more nutritious options. You can also find egg-free, soy-free and refined sugar-free alternatives on their menu. For more information, visit, call 920-851-7771 or find them on Facebook at http://facebook/happybellies.

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