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Pumpkin Cranberry Granola with Soy Nuts Recipe

★★★★★

4.5 from 112 reviews
  • Author: Sophie
  • Total Time: 50 minutes
  • Yield: About 6 cups 1x
  • Diet: Vegetarian

Description

This Pumpkin Cranberry Granola with Soy Nuts is a wholesome and flavorful homemade granola mix, combining oats, pecans, quinoa, soy nuts, and pumpkin purée, spiced with cinnamon and pumpkin pie spice, then baked to a perfect golden crunch and mixed with sweet dried cranberries. It offers a nutritious and delicious snack or breakfast topping with warm autumnal flavors.

Ingredients

Scale

Dry 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 cup Dried Cranberries

Wet Ingredients

  • 1/4 cup Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 2/3 cup Maple Syrup
  • 1/2 cup Canned Pumpkin Purée

Instructions

  1. Preheat the oven: Set your oven to 350 degrees F (180 degrees C) to get it ready for baking the granola.
  2. Toast the quinoa: 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, stirring frequently, for 5 to 7 minutes until the quinoa begins to pop and toast evenly.
  3. Mix dry ingredients: In a large bowl, combine the oats, chopped pecans, organic soy nuts, and the toasted quinoa. Toss them together well, preferably with your hands, then set aside.
  4. Prepare wet mixture: In a small bowl, whisk together the coconut oil, vanilla extract, maple syrup, canned pumpkin purée, remaining 1 teaspoon ground cinnamon, and remaining 2 teaspoons pumpkin pie spice until fully blended.
  5. Combine wet and dry: Pour the wet pumpkin and coconut mixture into the large bowl containing the oat mixture. Stir or mix thoroughly by hand until all the oat mixture is evenly coated with the wet ingredients.
  6. Prepare baking sheet and spread mixture: Line a large baking sheet with wax paper. Evenly spread the coated granola mixture into a smooth, flat layer on the sheet for even baking.
  7. Bake granola: Bake in the preheated oven for 30 to 35 minutes. Every 10 minutes, remove the tray and stir the granola to ensure even cooking and prevent burning.
  8. Cool and add cranberries: Once the granola is toasted to a golden brown color, remove it from the oven and let it cool for 2 to 3 minutes. Transfer the granola to a large bowl and stir in the dried cranberries until well combined.
  9. Store properly: Store the granola in an airtight container. It will keep fresh for up to 10 days, making it an ideal grab-and-go breakfast or snack.

Notes

  • Use ungreased pan for toasting quinoa to get a nice pop and aroma.
  • Stir the granola during baking to ensure even browning and prevent burning.
  • Allow granola to cool before adding dried cranberries to keep them from becoming too chewy or soggy.
  • Store granola in an airtight container to maintain freshness and crunch.
  • You can substitute pecans with walnuts or almonds based on preference.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Granola
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin granola, Cranberry granola, Soy nuts granola, Homemade granola, Autumn snack, Healthy granola recipe

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Find it online: https://cookwithsophie.com/pumpkin-cranberry-granola-with-soy-nuts-recipe/