Recipes » Breakfast » Oil-Free Pumpkin Spice Granola
T. Colin Campbell Center for Nutrition Studies

Oil-Free Pumpkin Spice Granola

By 3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5(3)
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
Gluten Free Soy Free

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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