Maple Granola with Quinoa and Cranberries
Prep time
Cook time
Total time
A sweet winter granola.
Serves: Approx 3.5 cups
  • 2 cups rolled oats
  • ⅓ cup uncooked, pre rinsed quinoa
  • ½ cup chopped pecans
  • ½ cup pumpkin seeds
  • ½ cup dried cranberries
  • ¼ cup brown sugar
  • 3 Tablespoons maple syrup
  • 3 Tablespoons coconut oil or olive oil
  • ½ tsp kosher salt (decrease slightly if using salted pumpkin seeds)
  1. Preheat the oven to 350 degrees.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, add the oats, quinoa, pecans, pumpkin seeds and cranberries.
  4. Toss gently to combine.
  5. In a small, microwave safe bowl, melt the coconut oil.
  6. Add the brown sugar, maple syrup and salt to the coconut oil and whisk until the sugar is mostly dissolved.
  7. Pour the liquid mix over the oats and nut mix and stir until coated.
  8. Transfer the granola to the sheet pan and spread evenly throughout the pan with a spatula.
  9. Bake for 20-25 minutes, until golden brown.
  10. Allow to cool and store in an airtight container.
Recipe by With Two Spoons at