2 1/2 Cup Oats - Use Gluten Free Oats to make this granola GF friendly :)
1/2 Cup Uncooked Quinoa
1/2 Cup Pumpkin Puree
1/2 Cup Maple Syrup
1/4 Cup Coconut Oil or Vegetable Oil
3 Tablespoons Coconut or Brown Sugar
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Nutmeg
1/4 teaspoon Sea Salt
1/4 Cup Unsweetened Shredded Coconut - Large or Medium Shred
1/4 Cup Raw Pumpkin Seeds
1/2 Cup Raw Almonds, Walnuts or Pecans - Chopped
3/4 Cup Dried Cranberries - Added after the granola has cooled
Combine all of the dry ingredients in a bowl, except for the dried cranberries. Mix in all of the wet ingredients. Evenly spread the granola on to a well-oiled cookie sheet. Bake in a pre-heated oven at 300 for 35 to 40 minutes, rotating and stirring with a spatula every 10 minutes or so. When the Pumpkin Quinoa Granola is browned and toasted to your liking, remove it from the oven and let it cool before mixing in the dried cranberries. Store the granola in an air tight container at room temperature for a few weeks or in the freezer for long term storage.