Preheat oven to 350 degrees F (180 degrees C).
While oven preheats, add dry Quinoa (1/2 cup) to ungreased sauce pan, sprinkle with Ground Cinnamon (1/2 teaspoon), and Pumpkin Pie Spice (1/2 teaspoon) cook over medium heat for 5 to 7 minutes or until quinoa begins to pop and evenly toast, stir frequently.
In a large bowl, add Oats (3 cup), Chopped Pecans (3/4 cup), Organic Soy Nuts (1 cup), and toasted quinoa, toss with hands to mix well, then set aside.
In a small bowl, add Coconut Oil (1/4 cup), Vanilla Extract (1 teaspoon), Maple Syrup (2/3 cup) Canned Pumpkin Purée (1/2 cup), Ground Cinnamon (1 teaspoon), and Pumpkin Pie Spice (2 teaspoon). Stir well until well combined.
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.
Line large baking sheet with wax paper and spread granola mixture evenly to create a fairly smooth layer.
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.
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 (1 cup).
Store in an airtight container up to 10 days.