Cherry Pecan Granola with Quinoa

Cherry Pecan Granola with Quinoa — sprinkle on top of your bowl of yogurt or package in a mason jar for a cute & tasty holiday gift. This granola recipe has the perfect crunch, the right amount of sweetness and it’s lightly infused with cinnamon and nutmeg.

Prep: 10 minsCook: 25 minsTotal: 35 mins
Servings: 15 servings 1x


  • 1/4 cup pure maple syrup (such as NOW Organic Maple Syrup)
  • 1/4 cup coconut oil, melted (such as Nutiva)
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • Pinch of sea salt
  • 3 cups old-fashioned oats (certified gluten-free such as Bob’s Red Mill Oats, if needed)
  • 1/3 cup quinoa (or an additional 1/3 cup oats)
  • 1 cup raw pecans*, roughly chopped
  • ½ cup dried cherries or cranberries (such as Trader Joe’s Unsweetened Dried Cherries)


  1. Preheat oven to 325°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a small bowl, combine maple syrup, oil, vanilla, cinnamon, nutmeg and salt. Stir and set aside.
  4. In a large bowl, combine oats, quinoa, and pecans.
  5. Pour maple syrup mixture over the oat and nut mixture and using a large spoon or spatula, stir well to evenly coat everything.
  6. Spread granola in prepared pan and bake in 325°F oven for 25 minutes or until lightly golden brown, stirring every 5 minutes while baking to prevent granola from burning.
  7. Remove pan to cooling rack to cool – stirring occasionally.
  8. When granola is completely cooled, stir in dried fruit and transfer to a lidded container for storage.
  9. Keeps up to 1 month in the pantry or 3 months in the freezer.


*Omit for Nut-free option and replace with sunflower seeds.

Nutrition Information

  • Serving Size: 1/3 cup
  • Calories: 144
  • Fat: 6 g
  • Sodium: 12 mg
  • Carbohydrate: 21 g
  • (Fiber: 2 g
  • Sugar: 6 g)
  • Protein: 3 g


© The Real Food Dietitians