Double Pumpkin Maple Granola

The other day when I was shopping, the vibrant colour of green pumpkin seeds caught my attention, I knew I had to use them in something… I like to play with the ingredients when I make granola, so I decided to make a double pumpkin granola using pumpkin puree and pumpkin seeds… The rest of the ingredients are very similar to the previous granola recipe but this time I soaked the quinoa for two hours to start the germination process which increases the nutritional value significantly. I also added a quarter of a cup of maple syrup in addition to the honey.

• 3 cups rolled oats
• 1 cup rolled rye
• 1 cup quinoa, rinsed and soaked for two hours
• 1/2 cup millet
• 1/2 coconut
• 1 1/2 tsp cinnamon
• 1 tsp pumpkin spice mixture
• 1 1/2 cups raw pumpkin seeds
• 1 cup pureed pumpkin
• 1 egg white
• 1/2 cup honey
• 1/4 cup maple syrup

Optional additions after baking:

• Dried apricots
• Raisins
• Dried cranberries
• Dates

Preheat the oven to 325F. Mix all the dry ingredients in a very large bowl, add the quinoa, set aside. In another bowl, combine all the wet ingredients and mix making sure the dry ingredients are well coated. Transfer to a baking sheet covered with parchment paper and cook for about an hour, or until it looks golden brown, stir every 15-20 minutes. The baking time will be significantly shorter if you use two baking sheets.

Let cool in the baking tray and store in an airtight container.

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