Not only will your house smell amazing for hours, your whole family will love this lightly sweet, crunchy Pumpkin Quinoa Granola conveniently made in your slow cooker.
As much as I hate to say goodbye to the lazy, laid back days of summer, I am so ready for all things pumpkin! Truth be told, I have been baking with pumpkin for over a month but it somehow doesn’t taste the same when it’s 90 degrees outside.
There is something about this time of year when the weather gets a little cooler and crisper, clothes get a little more heavier (big sweaters and boots) and colors start turning browns, yellows, oranges and reds. I love this time of year. Except the chaos of the weekends.
Weekends are supposed to be a time to relax and enjoy ourselves, right? I spend my weekends going back and forth to sports activities for my three kids and barely have time to go for a run or to the store or even run errands. Don’t get me wrong, I love watching my kids play sports, but there really isn’t much down time these days. I used to spend Sundays prepping my recipes for the week. I’d make my kids’ snacks, muffins for breakfast, some easy dinners etc. I’d feel great starting the week off organized with healthy meals and snacks. Now I barely have time for my prep day! I need quick and easy recipes that I can just put all of the ingredients in the slow cooker and go to 15 games or whatever. Maybe not 15, but you get the point.
Enter this delicious granola.
This recipe is easy enough to prepare first thing in the morning before I leave the house. And yes, there is nothing better than coming home to house that smells like pumpkin spice!
Pumpkin Quinoa Granola
2 cups oats
1 cup uncooked quinoa, rinsed and drained
¼ cup chia seeds
¾ cup canned pumpkin (make sure it’s 100% pumpkin and not pumpkin pie puree filling)
½ cup honey
1 tablespoon pumpkin spice
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons coconut oil
½ cup Sun Maid Raisins ( I used golden raisins and regular raisins)
1 cup pumpkin seeds or sliced almonds
- Place all of the ingredients in the slow cooker except the raisins and nuts (or pumpkin seeds) and cook on high for 2 hours, making sure to keep the lid slightly vented. I made this recipe a few times and noticed that if you stir the granola every 30-60 minutes, it helps to evenly cook it. With that being said, if you like those big granola chunks, stir less often.
- Add nuts and raisins and stir to combine.
- Remove from the slow cooker and place on baking sheets lined with parchment paper to cool.
- Store in an airtight container for up to 5 days (if it lasts that long!)
Another bonus about this delicious granola? It’s packed with protein, fiber and no refined sugars. Most of the store bought granola is packed with unnecessary sugars, artificial colors and flavors and saturated fat. This one is so healthy that you can have seconds guilt-free. And let’s be honest, who only has one serving of granola?
I hope you enjoy this! Happy Fall!
Lauren Kelly is a healthy recipe developer, food blogger and a Nutritionist. She doesn’t believe in deprivation and believes you can live a well balanced lifestyle while enjoying it at the same time. She’s written two cookbooks, The Everything Wheat-Free Diet Cookbook and The Greek Yogurt Cookbook.