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Crunchy Fall Granola with Pumpkin, Berries and Quinoa

Crunchy Fall Granola with Pumpkin, Berries and Quinoa

Since baking pumpkin pie a few weeks ago, I’ve fallen completely in love with the taste of pumpkin. It’s not really a common product here in Denmark, but I completely get, why Americans are so crazy about it during fall. It’s hard to find pumpkin puree here in Denmark, but if you’re facing the same problem, it’s quite easy to make from scratch. Closet Cooking has a recipe for it here.

Store bought granola is often filled with sugar, even the kinds that claim to be healthy. But you don’t need tons of sugar to make tasty granola, so yesterday I decided to make it by myself.

I usually eat granola for breakfast with greek youghurt and a bit of maple syrup,. I just love the crunch it gives. Greek youghurt would be so bland without.

You don’t exactly need the cocolate chips in the granola, but come on… you know, you want it.

I ended up making so much granola, that I wouldn’t be able to eat it all by myself, so I filled a little box with pumpkin goodness to my friend Heidi, who also has a blog.

If the granola is just for you, you can easily make half a batch and still have enough for a week. Because of the pumpkin puree, the granola loses its crunch after a week, so be sure to eat it up quickly.

Now, lets get down to business!

Crunchy Fall Granola with Pumpkin and Quinoa 2013-10-19 14:40:34

  • 3 cups rolled oats
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 cup coconut flakes
  • 1/2 cup quinoa
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nut meg
  • 1/4 teaspoon salt
  • 3 egg whites
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 3 tablespoons muscovado sugar
  • 1/3 cup dried cherries
  • 1/3 cup dried blueberries
  • 1/2 cup dark chocolate chips


  • Preheat oven to 150 degrees Celsius (300F).
  • In a bowl, toss the oats, coconut, sunflower seeds, pumpkin seeds, quinoa, cinnamon, ground nut meg, and salt together until combined.
  • In a medium bowl, whisk the egg whites together. Whisk in the pumpkin puree, maple syrup, melted coconut oil and brown sugar until smooth and combined. Pour over dry ingredients and mix.
  • Spread onto the two baking sheets with parchment paper and bake for 50 minutes. Stir the granola every 15 minutes to avoid burning.
  • Allow granola to cool for 20-30 minutes on the baking sheets.
  • Put the granola in a plastic bag or wrap it in a tea towel, and smash it with a heavy object, so it breaks into tiny pieces.
  • Pour into a large bowl and add the chocolate, dried cherries and blueberries. Toss and serve.


  • Store in an airtight container for up to one week.