Pumpkin Granola with Quinoa and Cranberries Recipe

4.60 from 5 votes

This Low-Fat Pumpkin Granola with spices, quinoa and cranberries makes a great breakfast or anytime snack.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Brunch

Cuisine: American

Keyword: nut-free granola, pumpkin quinoa granola, pumpkin spiced granola

Servings:

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.

Serving size: 1/4 cup

WW Points: 3

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

4 SmartPoints (Green plan)

4 SmartPoints (Blue plan)

2 SmartPoints (Purple plan)

3 PointsPlus (Old plan)