Adjust the oven rack to center position and heat the oven to 300F degrees. Spray a cookie sheet with nonstick cooking spray.
In a medium bowl mix together the rolled oats, quinoa, pumpkin seeds, pumpkin pie spice and salt.
In a small bowl whisk together the pumpkin puree, brown sugar, applesauce, and maple syrup until well blended.
Add the pumpkin mixture to the oats mixture and stir until combined and well coated.
Spread the mixture out in a single layer on the prepared pan. (If it seems like too much, divide between 2 cookie sheets.)
Bake for 30 minutes. Stir in the dried cranberries and bake until golden brown, 20 to 30 minutes more.
Remove from the oven and let cool completely on the cookie sheet.
Once cool, transfer to an airtight container. Store at room temperature for up to 1 month.
Recipe Notes
Serving size: ¼ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)2*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Skinny Pumpkin Granola with Quinoa & Cranberries Recipe
Amount Per Serving (1 /4 cup)
Calories 102Calories from Fat 17
% Daily Value*
Fat 1.9g3%
Carbohydrates 18.8g6%
Fiber 2g8%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.