Crispy Quinoa Granola

I had no idea that quinoa could be so good as “granola”! It’s like eating crunchy little bursts of energy! Look how this chunk of granola stuck together like a mini granola candy bar…that piece was the first to get eaten!

Crispy Quinoa Granola

Quinoa is a seed that is very high in protein and low in fat. I used organic quinoa that I purchased from Whole Foods. Also I had some sliced almonds on hand so I didn’t need to chop them.

Crispy Quinoa Granola

I enjoyed this granola on a little plate while doing my homework…

Crispy Quinoa Granola-good by iteself

…and on top of frozen yogurt from Sweet Frog (I actually resisted getting any toppings at the store so that I could top it with my granola!)

oa Granola- on Sweet Frog fro yo

Crispy Quinoa Granola

  • 3/4 cup uncooked quinoa
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/2 cup almonds
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1/4 cup local organic honey
  • 1/2 cup dried golden raisins
  • *Note: Can easily be doubled and fit on one baking sheet.

Method

  • Preheat oven to 350 degrees.
  • Chop ½ cup almonds. In a medium bowl, combine ¾ cup quinoa, ½ cup pumpkin seeds, ½ cup chopped almonds, and ½ teaspoon kosher salt. Stir in 2 tablespoons olive oil and ¼ cup honey to thoroughly combine. Spread onto a baking sheet.
  • Bake for 20 minutes, stirring a few times during baking. Add ½ cup golden raisins (or any dried fruit) and let cool 15 minutes. Break any large chunks into small pieces and store in an airtight container.

Recipe from A Couple Cooks

Advertisements

Spiced Pumpkin Seed Granola

Apparently there was a pumpkin theft in my neighborhood yesterday which I was unaware of until I woke up this morning to an amusing string of emails from people in the neighborhood:

Jason (condo owner across the street from the town houses): A girl got out of a black car and took two pumpkins from the corner town house front stoop yesterday. What is this neighborhood coming to?

Erica (sent to a couple of the town house owners who could possibly have missing pumpkins): Did one of you have two pumpkins stolen? Just checking. I’m hoping that a lady was supposed to pick them up or something and did not just take them.

Terri (a town house owner): They were stolen from my front steps!

Laura (another town house owner): I wasn’t home last night. I’m not sure if mine are still there.  Elissa had a couple of pumpkins on her steps too.

Elissa (that’s me…also a town house owner): Laura your pumpkins and our pumpkins are thankfully safe and sound!

Funny!!? Well…I thought it was! My bedroom is on the 3rd floor and the first thing I did this morning after reading this email was to walk down to the first floor to check on the pumpkins and send my email reply.

This whole pumpkin situation was also great inspiration for this granola. I plan to enjoy this for myself and share it my sister Angela (who is going to have a baby ANY DAY NOW).

I did some granola research today and then adapted my own unique recipe. It smelled deliciously of spice and coconut while it was baking. It’s crispy and slightly sweet and really good! I can’t wait to try it with some frozen yogurt 🙂

Pumpkin Seed Granola

  • 6 cups rolled oats (not quick cooking or instant)
  • 2 cups sliced almonds
  • 2 cups raw pumpkin seeds
  • 1/3 cup local honey
  • 1/3 cup pure maple syrup
  • 1/2 cup virgin coconut oil
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried ginger
  • 2 big pinches kosher salt
  • 1 cup dried cranberries
  • 1 cup white raisins

Method

  • Preheat oven to 325 degrees. In the largest mixing bowl you have add oats, almonds, pumpkin seeds and all the spices. Mix together well. In a separate small bowl mix together the coconut oil, honey and maple syrup. Add the wet ingredients to the oats mixture and using a rubber spatula fold it around and around the bowl until combined. (It think it’s better to fold the mixture instead of stirring it so that the almonds won’t break up too much)
  • Spread out mixture on a large baking sheet. Stir every 20 minutes so that it bakes evenly. Bake for about an hour.
  • Add the mixture back into a large mixing bowl and fold in dried cranberries and raisins. Divide into airtight containers for storage.

Chocolate Chip & Pumpkin Seed Cookies

I made these cookies a couple of weeks ago and since I had taken a couple of pictures I decided that I wanted to share them! A friend of mine was turning 21 and loves cookies (who doesn’t!) so I decided it was a good excuse to make cookies and be able to give some away to her. I also had family coming to visit that weekend… baking cookies is always more fun when there is someone to share them with, right? I had some pumpkin seeds that I had purchased and while scoping out my cabinets for cookie inspiration I decided that they must be incorporated somehow. I did a Google search and found a recipe for Pumpkin Seed & Chocolate Chip Oatmeal Cookies from Kaitlin With Honey and decided those were the ones to try. I also had all of the ingredients I needed, except the oatmeal. Not to be deterred I kept looking through the cabinets and decided to substitute Kashi Go-Lean cereal for the oatmeal in the recipe. I also doubled the recipe so that I would have plenty of cookies to give away to my friend and share with family.

Chocolate Chip & Pumpkin Seed Cookies (Adapted from kaitlinwithhoney.com)

  • 1 1/2 cups whole wheat flour
  • 1 cup oats or Kashi Go-Lean cereal
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (at room temperature)
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1/4 cup apple sauce
  • 1 tsp vanilla
  • 1 egg
  • 2/3 cup roasted, salted pumpkin seeds
  • 2/3 cup semi-sweet chocolate chips (1 just used 1 whole bag for the doubled recipe)

Directions:
Pre-heat oven to 350 degrees. Grease a baking sheet with baking spray. In a large bowl, sift together flour, oats, baking soda and salt. Set aside. In a separate bowl, use an electric mixer to combine the butter, sugar, brown sugar, apple sauce, vanilla and egg. Add the wet mixture to the dry mixture and use a wooden spoon to combine. Add the chocolate chips and pumpkin seeds and mix again until evenly distributed. Using hands, roll the dough into balls and space evenly across your baking sheet. Bake for 10-12 minutes.

The cookies were perfection! Chewy, moist, goodness. I wish I had some today!