230 calories; 9 g fat; 1 g saturated fat; 0 mg cholesterol; 150 mg sodium; 36 g carbohydrate; 5 g fiber; 5 g protein
Start with uncooked quinoa that has been rinsed well and patted dry.
Spread oats and quinoa onto a parchment lined baking sheet.
Bake at 325 F for ten minutes, stirring once.
Remove from the oven; add flaxseeds, sunflower seeds, pecans and cranberries.
Reduce oven to 300 F.
In a separate bowl, combine syrup, pumpkin, oil, pie spice, cinnamon, salt and vanilla.
Pour over oats and stir.
Spread back onto baking sheet and bake for 20 minutes, or until golden brown.