Crunchy Pumpkin Quinoa Cereal - Slender Kitchen
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Crunchy Pumpkin Quinoa Cereal

By Kristen Mccaffrey
  
adapted from: blissfulbblog.com
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408
Calories 
66g
Carbs 
12g
Fat 
13g
Protein 
11
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Crunchy Pumpkin Quinoa Cereal

1
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 4 cups cooked quinoa
  • 1/2 cup millet
  • 1/2 cup chopped almonds
  • 1/2 cup pumpkin seeds
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Nutritional Facts

Serving Size: 
3/4 cup
Amount Per Serving
Calories 408
Calories from Fat 107
% Daily Value *
Total Fat 12g
18%
Saturated Fat 1g
7%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 214mg
9%
Total Carbohydrate 66g
22%
Dietary Fiber 8g
32%
Sugars 21g
Protein 13g

Directions

  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.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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