Quinoa-Pumpkin Seed Granola


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.

Quinoa-Pumpkin Seed Granola
Photo: Andy Lyons
Prep Time:
20 mins
Bake Time:
20 mins
Total Time:
40 mins
3 1/4 cups


  • ¾ cup uncooked quinoa, rinsed and well-drained

  • ½ cup raw pumpkin seeds (pepitas)

  • ½ cup whole and/or slivered almonds

  • ¼ cup flax seed

  • ¼ cup honey

  • 2 tablespoon canola oil

  • 1 teaspoon ground cinnamon

  • ½ teaspoon coarse salt

  • ¾ cup dried cherries, cranberries, golden raisins and/or snipped dried apricots


  1. 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.

  2. 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 (per serving)

191 Calories
11g Fat
22g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 13
Calories 191
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 5%
Sodium 94mg 4%
Total Carbohydrate 22g 8%
Total Sugars 11g
Protein 6g
Calcium 40.4mg 3%
Iron 1.6mg 9%
Potassium 211mg 4%
Folate, total 28.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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