Dessert

Pumpkin Cranberry Granola with Soy Nuts Recipe

BySophie Carsel December 15, 2025December 15, 2025

Introduction

This Pumpkin Cranberry Granola with Soy Nuts is a warm, spiced treat perfect for cozy mornings or healthy snacking. The combination of toasted quinoa, pecans, and dried cranberries adds delightful texture and flavor. It’s easy to make and fills your kitchen with inviting autumn aromas.

The image shows clear glass cups filled with three layers of dessert placed on a white marbled surface with a white cloth underneath. The bottom layer is smooth and light brown, likely a creamy base. The middle layer is white and fluffy, looking like whipped cream or yogurt. This is followed by another layer of the light brown creamy base, topped again with the white fluffy layer. The top of each cup is covered with a crunchy granola mix, including nuts and dark dried berries, adding texture and color with browns and deep reds. The cups are close together, showing the layers clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Oats
3/4 cup Chopped Pecans
1 cup Organic Soy Nuts
1/2 cup Quinoa
1 1/2 teaspoons Ground Cinnamon
2 1/2 teaspoons Pumpkin Pie Spice
1/4 cup Coconut Oil
1 teaspoon Vanilla Extract
2/3 cup Maple Syrup
1/2 cup Canned Pumpkin Purée
1 cup Dried Cranberries

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: Place the dry quinoa in an ungreased saucepan. Sprinkle with 1/2 teaspoon ground cinnamon and 1/2 teaspoon pumpkin pie spice. Cook over medium heat for 5 to 7 minutes, stirring frequently, until the quinoa begins to pop and toast evenly.
Step 3: In a large bowl, combine the oats, chopped pecans, soy nuts, and toasted quinoa. Toss well using your hands and set aside.
Step 4: In a small bowl, whisk together coconut oil, vanilla extract, maple syrup, canned pumpkin purée, 1 teaspoon ground cinnamon, and 2 teaspoons pumpkin pie spice until fully combined.
Step 5: Pour the wet mixture over the oat mixture. Stir or mix with your hands until every bit of the oat mixture is evenly coated.
Step 6: Line a large baking sheet with wax paper. Spread the granola mixture evenly in a smooth layer.
Step 7: Bake for 30 to 35 minutes, stirring every 10 minutes to prevent burning and promote even browning.
Step 8: Once the granola is a golden toasted color, remove from the oven and let cool for 2 to 3 minutes. Transfer to a large bowl and stir in the dried cranberries.
Step 9: Store in an airtight container for up to 10 days.

Tips & Variations

For extra crunch, add a handful of pumpkin seeds or sunflower seeds along with the nuts.
Swap dried cranberries for dried cherries or raisins to change the flavor profile.
If you prefer a clumpier granola, press the mixture firmly onto the baking sheet and avoid stirring during baking.
Use maple syrup or honey depending on your sweetness preference and dietary needs.

Storage

Keep the granola in an airtight container at room temperature for up to 10 days. To refresh its crispness after storage, warm granola briefly in a low oven before serving. Avoid refrigerating as it can introduce moisture and reduce crunchiness.

How to Serve

Three clear glass cups hold layered desserts placed on a light beige cloth over a white marbled surface. Each dessert has four visible layers: the bottom layer is a smooth pale yellow cream, followed by a white creamy layer, then another pale yellow cream layer, topped with a thick white cream layer. On top of the white cream, there is a generous sprinkle of dark brown granola mixed with whole pecans and dried cranberries, adding a crunchy texture and rich color contrast. The setup highlights the textures and colors of the dessert in natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Fresh pumpkin can be used if cooked and pureed until smooth. Make sure to cook until soft, then mash or blend to a purée for the best texture in your granola.