Recipes

Lately I have been trying to cut out processed food more and more from my diet. I don’t think I will ever give it up completely but where possible I am trying to incorporate more whole foods into my diet and make my own versions of processed food I normally keep around. One such item is cereal, which I usually eat for lunch or dinner at least one a week. After searching for lower fat granola recipes, I stumbled across this amazing recipe for quinoa cereal. Knowing that quinoa is full of healthy fiber and protein, I couldn’t wait to try it since not only would it be healthy, I knew it would keep me full all morning. I followed the recipe pretty exactly, omitting the poppy seeds because I didn’t have any in the house and adding in some almonds. This amazing recipe comes courtesy of Bliss The nutritional info is coming. I am just having a bug with my program but will post it as soon as possible.

Weight Watchers Crunchy Pumpkin Quinoa Cereal
Points: 8 weight watchers pointsplus
Servings: 6
Serving Size: 3/4 cup
Nutritional Info: 384.9 calories, 11g of fat, 61g carbohydrates, 7.5g dietary fiber, 12.5g of protein

Ingredients

• 4 cups cooked quinoa
• 1/2 cup millet
• 1/2 cup chopped almonds
• 1/2 cup pumpkin seeds
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup natural cane sugar
• 1 cup pumpkin puree
• 1/2 cup applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat an oven to 325 degrees. Line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the quinoa, millet, almonds, pumpkin seeds, spices, and salt until well combined.
3. In another bowl, stir together the sugar, pumpkin, applesauce, maple syrup, and vanilla extract until well combined.
4. Add the pumpkin mixture to the quinoa and stir together until everything is well mixed and coated.
5. Spread into a thin layer on the baking sheets. Cook for 20 minutes and then stir. Cook for an additional 20 minutes and stir again. Check the crispiness at this point and continue cooking for 10 minutes increments until it is crispy and golden brown. Mine took about 60 minutes total, although the original recipe calls for 40 minutes. Take out and let cool. It will continue to crisp up while cooling.