Preheat the oven to 160º C. Line two large baking trays with baking paper.
In a large bowl, mix the oats, pumpkin seeds, quinoa, cinnamon, ginger, nutmeg and salt and set aside.
In a medium bowl, with an electric mixer or handheld balloon, beat the egg whites for about 1 minute, until the whites turn white and fluffier. Add the pumpkin puree, honey or syrup, coconut oil, brown sugar and vanilla until combined. Add the dry ingredients and mix with a rubber spatula until all the oats and quinoa are coated.
Divide the granola between the two baking sheets and bake each for 30 to 40 minutes at 160º F, stirring every 10 to 15 minutes to prevent burning.
Remove from the oven and let the granola cool for 20 minutes, this will make it crisp. Place in a bowl, and add the dehydrated blueberries and combine.
Store in a covered container for up to 2 weeks. The granola will gradually lose its crunchiness from the pumpkin.
Have you tried this recipe?Mention @horno.mx or tag #hornomx