Packed with nutrition and all of the wonderful flavors of fall, this Slow Cooker Pumpkin Quinoa Granola is healthy and delicious!
Disclaimer: I was compensated by SunMaid to create this recipe. However, like always, the opinions are entirely my own. Promise 🙂
I love so many things about this time of year, but the my favorite just might be all of the smells. I love pumpkin, cinnamon and the other "spices". If you want to make your house smell AMAZING, make this recipe.
Why You Should Make This Pumpkin Quinoa Granola
I made a point of making this granola with only wholesome, quality ingredients. I decided to use both golden and regular raisins in this granola and it came out perfect.
I love adding quinoa for the perfect crunchy texture as well as the added plant-based protein.
I've made it a few times now and once I even forgot to add the coconut oil (oops!) and it still came out great. I think the coconut oil helps to make it crunchy though.
Say goodbye to the store bought granolas that are filled with unnecessary ingredients, fat and sodium. This one is delicious and nutritious. So yes, you can have a second serving!
I love the fact that you literally put all of the ingredients into the slow cooker (except the raisins and nuts), cook, stir to combine and that's it! This is my kind of recipe because these days are getting too busy (and too short!)
You can easily substitute another dried fruit for raisins if you'd like. I made this with unsweetened dried cranberries and it was delicious!
You can also use whatever sliced nuts and seeds that you have in the house. Every time I make this pumpkin quinoa granola I use a variety of nuts and seeds.
Right when the granola is cooled, I like to put into portion-controlled plastic bags or containers so that I can easily take one out to enjoy with my yogurt or an on-the-go snack. This helps to prevent mindless overeating too.
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Slow Cooker Pumpkin Quinoa Granola
- 2 cups rolled oats dry
- 1 cup cooked quinoa
- ½ cup unsweetened flaked coconut
- ¼ cup 100% pure pumpkin puree
- ⅓ cup pumpkin seeds
- ⅓ cup sunflower seeds
- ½ cup raw sliced almonds
- ½ cup raw sliced pecans
- ¼ cup raisins
- ¼ cup golden raisins
- ¼ cup coconut oil
- ¼ cup 100% maple syrup
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- Place parchment paper or spray slow cooker with cooking spray.
- Place all of the ingredients except raisins in a medium mixing bowl until thoroughly combined. Place in prepared slow cooker.
- Cover and cook on high for 1 - 1½ hours making sure to stir every 30 minutes.
- Remove from slow cooker and stir in raisins. Mix again and allow to cool.
- Once completely cooled, break into pieces.