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Pumpkin Cranberry Granola with Soy Nuts

11 INGREDIENTS • 9 STEPS • 40MINS

Pumpkin Cranberry Granola with Soy Nuts

Recipe

4.7

3 ratings
This Pumpkin Cranberry Granola with Soy Nuts is the perfect way to kick-start your day, loaded with wholesome ingredients, with both flavor and nutrition!
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This Pumpkin Cranberry Granola with Soy Nuts is the perfect way to kick-start your day, loaded with wholesome ingredients, with both flavor and nutrition!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

40MINS

Total Time

$1.24

Cost Per Serving

Ingredients

Servings
12
us / metric
Oats
270 g
Oats
Chopped Pecans
80 g
Chopped Pecans
Organic Soy Nuts
200 g
Organic Soy Nuts
Quinoa
85 g
Quinoa
Ground Cinnamon
1 tsp
Ground Cinnamon
Pumpkin Pie Spice
2 tsp
Pumpkin Pie Spice
Coconut Oil
4 Tbsp
Coconut Oil
Vanilla Extract
1 tsp
Vanilla Extract
Maple Syrup
160 mL
Maple Syrup
Canned Pumpkin Purée
110 g
Canned Pumpkin Purée
Dried Cranberries
120 g
Dried Cranberries

Nutrition Per Serving

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Calories
364
Fat
16.5 g
Protein
11.8 g
Carbs
46.2 g
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
While oven preheats, add dry Quinoa (85 g) to ungreased sauce pan, sprinkle with Ground Cinnamon (1/2 tsp), and Pumpkin Pie Spice (1/2 tsp) cook over medium heat for 5 to 7 minutes or until quinoa begins to pop and evenly toast, stir frequently.
step 2 While oven preheats, add dry Quinoa (85 g) to ungreased sauce pan, sprinkle with Ground Cinnamon (1/2 tsp), and Pumpkin Pie Spice (1/2 tsp) cook over medium heat for 5 to 7 minutes or until quinoa begins to pop and evenly toast, stir frequently.
step 3
In a large bowl, add Oats (270 g), Chopped Pecans (80 g), Organic Soy Nuts (200 g), and toasted quinoa, toss with hands to mix well, then set aside.
step 3 In a large bowl, add Oats (270 g), Chopped Pecans (80 g), Organic Soy Nuts (200 g), and toasted quinoa, toss with hands to mix well, then set aside.
step 4
In a small bowl, add Coconut Oil (4 Tbsp), Vanilla Extract (1 tsp), Maple Syrup (160 mL) Canned Pumpkin Purée (110 g), Ground Cinnamon (1 tsp), and Pumpkin Pie Spice (2 tsp). Stir well until well combined.
step 4 In a small bowl, add Coconut Oil (4 Tbsp), Vanilla Extract (1 tsp), Maple Syrup (160 mL) Canned Pumpkin Purée (110 g), Ground Cinnamon (1 tsp), and Pumpkin Pie Spice (2 tsp). Stir well until well combined.
step 5
Pour coconut oil and pumpkin puree mix into large bowl with oat mixture, then stir or mix with hands until oat mixture is completely coated.
step 5 Pour coconut oil and pumpkin puree mix into large bowl with oat mixture, then stir or mix with hands until oat mixture is completely coated.
step 6
Line large baking sheet with wax paper and spread granola mixture evenly to create a fairly smooth layer.
step 6 Line large baking sheet with wax paper and spread granola mixture evenly to create a fairly smooth layer.
step 7
Bake for 30 to 35 minutes, or until granola is evenly browned. Remove tray every 10 minutes and stir to ensure mixture cooks evenly and does not burn.
step 8
Once the granola has baked to a toasted golden color, remove and let cool for 2 to 3 minutes. Add baked granola to a large bowl, then stir in Dried Cranberries (120 g).
step 8 Once the granola has baked to a toasted golden color, remove and let cool for 2 to 3 minutes. Add baked granola to a large bowl, then stir in Dried Cranberries (120 g).
step 9
Store in an airtight container up to 10 days.
step 9 Store in an airtight container up to 10 days.
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