Rating: 4.5 stars
31 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

This homemade granola capitalizes on the flavors of fall with pumpkin seeds and cinnamon, but you're more than welcome to enjoy it year-round.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

20 mins
20 mins
40 mins
3 1/4 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a large bowl combine quinoa, pumpkin seed, almonds, and flax seed. In a small microwave-safe bowl heat honey on 100 percent power (high) for 20 seconds. Stir in oil, cinnamon, and salt. Pour honey mixture over quinoa mixture; toss to coat. Spread in a 15x10x1-inch baking pan.

  • Bake, uncovered, 20 minutes or until golden, stirring twice. Stir in dried fruit. Cool for 15 minutes in the pan. Spread out on foil. Cool completely, breaking up any large pieces. Transfer to an airtight container to store. Store up to 2 weeks in the refrigerator.

Serving Suggestions:

Over baked apple slices with milk and maple syrup or honey; over applesauce; atop sliced bananas with yogurt; or just eat plain.

Nutrition Facts

191 calories; fat 11g; saturated fat 1g; carbohydrates 22g; mono fat 5g; poly fat 4g; insoluble fiber 3g; sugars 11g; protein 6g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 28.2mcg; sodium 94mg; potassium 211mg; calcium 40.4mg; iron 1.6mg.