Sweet orange vanilla infused granola decorated with festive cranberries makes a fun breakfast cereal bowl, or topping for a yogurt snack!

Cranberry Orange Granola

We have the most beautiful fall so far! We were spoiled with unseasonably warm 70 degree temperatures this week, and I couldn’t help but open the windows and soak in as much sun warmth as I could, knowing that in just a few short weeks we will be shoveling snow instead of raking up leaves!

Cranberry Orange Granola

With the holidays around the corner, my husband brought home this huge bag of fresh cranberries from Costco one day thinking we could get a head start on shopping for Thanksgiving. I don’t think we could ever eat a Costco sized bag portion of cranberry sauce, so I was excited to play with some new recipes to use up those pretty cranberries.

Cranberry Orange Granola

Since we have had a fairly busy fall so far, I thought we could use some quick morning breakfasts with some granola that also doubles as a great yogurt topper for school snacktime or toddler snacks.

Cranberry Orange Granola

This granola turned out so pretty and festive I’m actually storing it away to pack into some mason jars for teacher gifts!

Cranberry Orange Granola

Cranberry Orange Granola

Renee - www.raisinggenerationnourished.com
Sweet orange vanilla infused granola decorated with festive cranberries makes a fun breakfast cereal bowl, or topping for a yogurt snack!
5 from 4 votes
Prep Time 10 minutes
Cook Time 8 hours
Soak 8 hours
Total Time 8 hours 10 minutes
Course Breakfast
Cuisine American
Servings 12 servings



  • Pulse the pumpkin seeds and pecans in a food processor to the sized bits you want in your granola (you could chop with a knife too). I keep mine on the smaller side since I have little ones eating it - you can leave bigger chunks if you prefer.
  • Put the oats, chopped nuts and seeds, the lemon juice, and sea salt in a large mixing bowl and fill with water until it just covers the mixture. Set the bowl in a warm spot in your kitchen to soak for 8 hours. This soaking process breaks down the phytic acid in the grain, nut, and seeds for better digestion. It also makes their nutrients more available to absorb.
  • After soaking, put the oat, nut, and seed mixture in a strainer to drain while you put the rest of the ingredients into a large bowl or stockpot to mix. Add the drained oat/nut/seed mixture and combine the entire granola mixture well.
  • Spread the granola mixture over your dehydrator trays (I use this one) and dehydrate at 135 degrees 8-12 hours until dry. You could bake this in the oven at 250 degrees for an hour or so just stir the mixture every half hour to ensure it gets completely dried out.
Keyword cranberry orange granola, cranberry orange granola recipe, soaked and dehydrated granola
Tried this recipe?Let us know how it was!

For more real food breakfast ideas, you can follow my Breakfast Ideas board on Pinterest!

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Recipe Rating


  1. This sounds so yummy (and easy)! Pecans are one of my favorite nuts, so this recipe is a winner in my book. Will have to try it soon. Maybe I’ll make a batch to bring to my sister’s for Thanksgiving. Love your colorful fall pictures, too!

  2. This looks and sounds delicious, but I have to tell you I was so distracted by the size of that gorgeous tree in your fall collage. Holy cow! I had no idea it could be so big until I noticed the playhouse and child at the bottom. I am amazed. It is so beautiful. What kind of tree is it? ( remember large trees from my childhood in another state, but I don’t think any were this tall. I have lived in southern Arizona for all my adult life.)

  3. Made the granola recipe today and after 12 hours in the dehydrator the cranberries are still plump and juicy. Is this ok to leave like this in the granola mix or should I dehydrate the cranberries completly?

    Thank you!

  4. Hi Renee,

    I bought the NOW brand pumpkin seeds from Amazon using the link under ingredients. After the pack arrived, I saw that it was product of China, but processed in USA. Is your pack made in China too? I am not too comfortable eating pumpkin seeds grown in China when we have several pumpkin patches in the U.S. I had a coworker who spent one year in China and told us how bad their soil was treated. I am sending these back to Amazon. I found a pack in our local Whole Foods, which was grown in USA πŸ™‚

    I can’t wait to try out this recipe. It sounds sooo delish with flavors of fresh orange juice and cranberries!

    1. Hi Stacy! Welcome!

      The granola should be fine for a good month or 2 in an airtight container. I pop some in the freezer or fridge if I don’t think I will use it that fast.

  5. Got this recipe in the oven right now. I’ve nibbled a little and it seems REALLY salty. I can’t figure out what I’ve done wrong. If I make this again I’d use half the salt. Or perhaps using a lot more water for soaking might have made a difference.

    1. Hi Lior! I’m sorry to hear that! I make this every holiday season and don’t seem to have that issue – and I have one kiddo really sensitive to things being too salty. I’m hopeful it turned out ok for you πŸ™‚

  6. About how many cups of granola does this recipe make? I’m thinking of making a nice big batch to put in mason jars as gifts for christmas!