Ingredients
1/2 c raw quinoa
3 c rolled oats
1/2 c flaxseed
1/4 c raw chia seeds
1/4 c sesame seeds
1/2 c chopped pecans
1 c dried cranberries
1/2 c Pure Cane Sorghum
2/3 c pumpkin puree
2 TBS grape seed oil
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1 TBS cinnamon
pinch of salt
1 TBS Bourbon Madagascar Vanilla Extract
Heat oven to 325. Spread the oats and quinoa on two separate baking sheets lined with parchment. Toast for 10-12 minutes. When the oats are done toasting, reduce the oven to 300. Take the oats and quinoa out of the oven. In a large bowl, combine the oats and quinoa mixture with the seeds, pecans, and cranberries. In a separate bowl, stir together the Pure Cane Sorghum and all other ingredients. Pour this mixture into the large bowl containing the oats. Stir until the granola is covered in the dressing. Spread the granola back onto the two sheets. Bake for 25-30 more minutes. Let the granola cool and enjoy in milk, over yogurt, or just by the handful!
Ingredients
1/2 c raw quinoa
3 c rolled oats
1/2 c flaxseed
1/4 c raw chia seeds
1/4 c sesame seeds
1/2 c chopped pecans
1 c dried cranberries
1/2 c Pure Cane Sorghum
2/3 c pumpkin puree
2 TBS grape seed oil
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1 TBS cinnamon
pinch of salt
1 TBS Bourbon Madagascar Vanilla Extract
Heat oven to 325. Spread the oats and quinoa on two separate baking sheets lined with parchment. Toast for 10-12 minutes. When the oats are done toasting, reduce the oven to 300. Take the oats and quinoa out of the oven. In a large bowl, combine the oats and quinoa mixture with the seeds, pecans, and cranberries. In a separate bowl, stir together the Pure Cane Sorghum and all other ingredients. Pour this mixture into the large bowl containing the oats. Stir until the granola is covered in the dressing. Spread the granola back onto the two sheets. Bake for 25-30 more minutes. Let the granola cool and enjoy in milk, over yogurt, or just by the handful!
