Ingredients: 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel 1 1/2 cups rolled oats* 1/4 cup ground flaxseeds 1/4 cup pepitas (or other seed) 1/4 cup chopped pecans 1/2 cup dried cranberries 1/4 cup real maple syrup (or honey) 1/4 cup pumpkin puree 1 tsp oil (coconut or canola) 1 tsp pumpkin spice (or more to taste) 1/4 tsp cinnamon pinch kosher salt 1/2 tsp vanilla extract Directions: Preheat oven to 325° F. Spread oats* and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once. Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit. Reduce oven to 300° F. In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden. Makes 3 2/3 cups.