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Quinoa Granola

  • Total Time: 35 minutes


  • 3 cups old fashioned oats (I used Bob’s Red Mill Gluten Free)
  • 1 cup pecans
  • 1 cup unsweetened flaked coconut (I used Bob’s Red Mill)
  • ¾ cup uncooked quinoa (I used Bob’s Red Mill)
  • ½ cup pistachios
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup vegetable oil
  • ¼ cup honey (or maple syrup to keep vegan)
  • 3 tablespoons packed brown sugar (light or dark)
  • 1 tablespoon pure vanilla extract
  • ½ cup raisins
  • ½ cup dried tart cherries


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together oats, pecans, coconut, quinoa, pistachios, cinnamon, and salt to combine. Add oil, honey, brown sugar, and vanilla. Stir until the dry ingredients are all coated. Pour onto the prepared baking sheet and spread into an even layer.
  3. Bake the granola 20-25 minutes until fragrant and golden brown. Stir in the dried fruit and spread into an even layer. Allow the granola to cool completely. It should break apart in clumps when cool (love clumpy granola!). Granola may be stored in an airtight container at room temperature for up to 2 weeks.


Recipe adapted from Aida Mollenkamp

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes