If you’re on the hunt for a cozy, crunchy, and irresistibly delicious snack or breakfast topper, then you have to try this Pumpkin Spice Granola with Quinoa and Dried Cranberries Recipe. It’s one of those recipes that feels like a warm hug from the inside—perfect for fall mornings or anytime you want a bit of autumn magic in your bowl. I absolutely love how this granola combines the nutty crunch of quinoa with the sweet tang of cranberries and the cozy spices of pumpkin—trust me, you’ll find yourself reaching for it again and again.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The pumpkin spice and cinnamon blend beautifully with the tart cranberries, making every bite memorable.
- Nutritious and Wholesome: With quinoa, pepitas, and flaxseeds, you’re getting a wholesome boost of protein and fiber.
- Super Versatile: Great on yogurt, mixed into oatmeal, or just by the handful as a snack on the go.
- Easy to Customize: Swap nuts, seeds, or dried fruits to suit your taste or pantry limitations.
Ingredients You’ll Need
The ingredients for this Pumpkin Spice Granola with Quinoa and Dried Cranberries Recipe are simple yet pack a punch in flavor and texture. I love how the toasted quinoa adds an unexpected crunch, and the mix of seeds and nuts keeps the granola satisfying. When shopping, look for good-quality rolled oats and pure maple syrup for the best flavor.
- Quinoa: Make sure to rinse it well before use to remove its natural bitterness, then pat it dry for even toasting.
- Rolled oats: Opt for old-fashioned rolled oats for that perfect chewiness—you can swap for gluten-free oats if needed.
- Ground flaxseeds: These add a boost of omega-3s and help bind the granola together.
- Pepitas: I love pepitas for their subtle crunch and nutty flavor, but sunflower seeds work well, too.
- Chopped pecans: Adds a buttery richness and texture; you can swap with walnuts or almonds.
- Dried cranberries: Their tart sweetness perfectly offsets the warm spices.
- Real maple syrup: Using real maple brings depth—honey or agave syrup are great alternatives.
- Pumpkin puree: The star of the show for that lovely pumpkin flavor and moistness.
- Coconut oil: Just a touch to help everything crisp up nicely.
- Pumpkin spice: Don’t hesitate to amp up the amount for spicier granola to suit your taste.
- Cinnamon: A pinch for warmth and sweetness—play with substitutes like ginger if you want.
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Vanilla extract: Adds a lovely fragrant note that rounds out the spices.
Variations
I’m all about making recipes your own, especially with granola. This Pumpkin Spice Granola with Quinoa and Dried Cranberries Recipe is a fantastic base that you can tweak depending on what you have or what flavors you’re craving. Play around with nuts, spices, or sweeteners to keep things fresh each time.
- Nut-Free: I’ve swapped pecans for extra pepitas and sunflower seeds when hosting friends with allergies, and it’s just as crunchy and delicious.
- Fruit Swap: If cranberries aren’t your thing, dried cherries or blueberries add a lovely burst of flavor; I switched once and my family didn’t even notice the difference!
- Sweetener Alternatives: Using honey or agave instead of maple syrup works well; I like agave when I want a milder sweetness.
- Spice Customization: Sometimes I add a bit of nutmeg or a dash of ginger to boost the pumpkin spice blend; makes it smell heavenly while baking.
How to Make Pumpkin Spice Granola with Quinoa and Dried Cranberries Recipe
Step 1: Toast Your Oats and Quinoa
First up, preheat your oven to 325°F. Spread your rinsed and patted-dry quinoa alongside the rolled oats evenly on a parchment-lined baking sheet. Toast them in the oven for about 10 minutes, giving the pan a good stir halfway through to ensure they brown evenly. This step is key – it enhances the nuttiness and gives you that crave-worthy crunch every time. Take care not to over-toast here; you want a light golden color, not burnt edges.
Step 2: Mix In the Seeds, Nuts, and Dried Fruit
Once your oats and quinoa are toasted, pour them into a medium bowl. Add the ground flaxseeds, pepitas, chopped pecans, and dried cranberries. You’ll start recognizing that wonderful texture contrast already just by looking at the mix! Set aside while you prepare the wet ingredients.
Step 3: Combine Pumpkin Purée and Spices
Lower your oven temperature to 300°F. In a separate bowl, whisk together the maple syrup, pumpkin puree, melted coconut oil, pumpkin spice, cinnamon, kosher salt, and vanilla extract until smooth and well combined. This fragrant mixture is going to be the glue that holds your granola together while infusing those delicious autumn flavors.
Step 4: Bring It All Together and Bake
Pour the pumpkin-spiced syrup over the oat and seed mixture, then fold everything together gently using a spatula until the dry ingredients are fully coated. Spread the granola back onto your baking sheet in an even layer. Bake for an additional 20 minutes or until you see golden edges and it smells downright amazing. Give it a gentle stir halfway to ensure even baking and crispiness all around.
Pro Tips for Making Pumpkin Spice Granola with Quinoa and Dried Cranberries Recipe
- Rinse and Dry Quinoa Thoroughly: I learned that even a little moisture can steam the granola instead of toasting it crisp—pat dry with paper towels for best results.
- Watch the Oven Temperature: Lowering the heat after toasting the oats prevents the pumpkin mixture from burning while still giving you that perfect bake.
- Don’t Skip Stirring Mid-Bake: A quick gentle stir halfway during baking ensures there are no burnt clusters and the granola browns evenly.
- Cool Completely Before Storing: I once packed away warm granola and it turned soggy—cool it fully on the counter before transferring to an airtight container.
How to Serve Pumpkin Spice Granola with Quinoa and Dried Cranberries Recipe
Garnishes
To elevate your bowl, I love sprinkling fresh sliced apples or a dollop of creamy Greek yogurt on top of this granola. The cool creaminess balances the crunchy texture and warm spices perfectly. Toasted coconut flakes or a drizzle of extra maple syrup on top add that little extra something.
Side Dishes
This granola pairs beautifully with a simple smoothie bowl or alongside a warm mug of spiced chai tea—perfect for lazy weekend breakfasts. For a light snack, I often eat it with a handful of raw nuts and some fresh seasonal fruit.
Creative Ways to Present
For special occasions, I like layering this granola in a parfait glass with alternating layers of vanilla yogurt and fresh pumpkin chunks or cooked cinnamon apples to make a festive dessert or breakfast treat that everyone oohs over.
Make Ahead and Storage
Storing Leftovers
I store my granola in an airtight container at room temperature, and it stays fresh and crunchy for about two weeks. If your kitchen is humid, keeping it in the fridge can help extend its crunchiness, but make sure it’s tightly sealed.
Freezing
Freezing granola might sound odd, but I’ve done it when I made a big batch. Just portion it into freezer-safe bags and thaw at room temperature before serving. It maintains its texture surprisingly well and makes for a quick snack anytime.
Reheating
If your granola loses some crispness, just pop it in a toaster oven or regular oven at 300°F for 5-7 minutes. Keep an eye on it so it doesn’t burn, and you’ll have that fresh-out-the-oven crunch back in no time.
FAQs
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Can I use steel-cut oats instead of rolled oats in this recipe?
You can use steel-cut oats, but they won’t toast and crisp up the same way as rolled oats because they’re less processed and take longer to cook. For best texture, I recommend sticking to rolled or old-fashioned oats.
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What can I substitute for pumpkin puree if I don’t have any?
Applesauce or mashed banana are great substitutes that add moisture and a mild sweetness. You can also try apple butter or pumpkin butter, but you might want to reduce the syrup a bit to avoid making the granola too sweet.
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Can I make this granola vegan?
Absolutely! Just swap honey for maple syrup or agave syrup to keep it plant-based. Everything else in the recipe is naturally vegan-friendly.
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How do I keep the granola clusters together?
The pumpkin purée combined with the syrup and oil acts as a binder. Be gentle when stirring and pressing the mixture on the pan. Baking at a lower temperature and stirring halfway through helps form nice clusters without burning them.
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Is quinoa necessary in this Pumpkin Spice Granola with Quinoa and Dried Cranberries Recipe?
While quinoa adds a wonderful crunch and boosts protein, you can skip it if you don’t have any on hand. Just increase the oats slightly to compensate—the granola will still be delicious and satisfying.
Final Thoughts
This Pumpkin Spice Granola with Quinoa and Dried Cranberries Recipe has seriously become a staple in my kitchen because it’s easy, flavorful, and endlessly adaptable. I love starting my day with it or sneaking a handful whenever I need a little pick-me-up. Give it a try—you’ll notice how the cozy pumpkin spices elevate the wholesome crunch to something truly special. I’m confident it’ll become one of your new favorites, and hey, you might even catch your family going crazy for it like mine do!
Print
Pumpkin Spice Granola with Quinoa and Dried Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 11 servings
- Category: Granola
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Granola recipe is a delightful and nutritious breakfast or snack option featuring toasted oats and quinoa combined with pumpkin puree, warm spices, nuts, seeds, and dried cranberries. Perfectly spiced with pumpkin pie flavors, this granola is baked to a golden crisp, making it a wholesome treat that’s easy to customize with your favorite nuts or seeds.
Ingredients
Dry Ingredients
- 1/4 cup uncooked quinoa (rinsed well and pat dry with paper towel)
- 1 1/2 cups rolled oats
- 1/4 cup ground flaxseeds
- 1/4 cup pepitas (or other seed)
- 1/4 cup chopped pecans
- 1/2 cup dried cranberries
- pinch kosher salt
Wet Ingredients & Spices
- 1/4 cup real maple syrup (or honey)
- 1/4 cup pumpkin puree
- 1 tsp coconut oil
- 1 tsp pumpkin spice (or more to taste)
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat and Toast: Preheat your oven to 325°F. Spread the rolled oats and rinsed, dried quinoa evenly on a parchment-lined baking pan. Toast them in the oven for 10 minutes, stirring once halfway through to ensure even toasting.
- Mix Dry Ingredients: Remove the toasted oats and quinoa from the oven and transfer them to a medium bowl. Add the ground flaxseeds, pepitas, chopped pecans, and dried cranberries; stir to combine evenly.
- Prepare Wet Mixture: Lower the oven temperature to 300°F. In a separate medium bowl, whisk together the maple syrup, pumpkin puree, coconut oil, pumpkin spice, cinnamon, kosher salt, and vanilla extract until smooth and well combined.
- Combine and Bake: Pour the wet mixture over the dry oat and seed mixture. Stir thoroughly with a spatula to coat all the ingredients. Spread the coated granola mixture evenly back onto a baking sheet lined with parchment paper. Bake for an additional 20 minutes, until the granola is golden and fragrant, stirring halfway through if desired for even baking.
Notes
- Swap rolled oats with steel cut or instant oats; use gluten-free oats if you need this recipe gluten-free.
- Substitute flaxseeds with chia or hemp seeds, and pepitas with sunflower seeds.
- Replace pecans with walnuts, almonds, or cashews; omit nuts entirely if allergic and add extra seeds instead.
- Try dried cherries, blueberries, dates, figs, or raisins in place of dried cranberries.
- For a different sweetener, agave syrup works well as a liquid alternative.
- If pumpkin puree is unavailable, use applesauce, mashed banana, apple butter, or pumpkin butter (reduce maple syrup slightly if using butter).
- Avocado oil can be used instead of coconut oil for a different flavor profile.
- Create your own pumpkin pie spice with cinnamon, ginger, nutmeg, cloves, and allspice; adjust spices according to your preference.
- If you don’t have cinnamon, ginger, cloves, or allspice are good substitutes.
- Add toasted shredded coconut for extra texture and flavor.
Nutrition
- Serving Size: 1/3 cup
- Calories: 133 kcal
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21.5 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
