Cranberry Quick Oats Granola

Cranberry Quick Oats Granola @ NancyC

I’ve always made homemade granola with old-fashioned rolled oats–I’ve read that they work better in granola recipes. But one evening when I was wanting to make some granola, I discovered I didn’t have enough rolled oats. And no time to run out and buy more. But I had plenty of quick oats! So I decided to try making granola with those instead. I found a recipe from The Daily Dish that I modified by using more dried cranberries, adding pecans, and making a few other small changes.

This granola is really yummy! It has a great crunchy texture when eaten while still warm (it’s a little less crunchy when it cools off) and the maple syrup gives it a nice sweetness. It’s definitely worth trying the next time you want to make some granola! I’m sure this recipe would work fine with old-fashioned oats too, if you prefer using those.

CRANBERRY QUICK OATS GRANOLA by NancyC, adapted from The Daily Dish

Makes about 10 cups

  • 6 cups quick oats
  • 1 1/4 cups coarsely chopped pecans
  • 3/4 cup shredded coconut, sweetened or unsweetened
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pure maple syrup
  • 1/2 cup light olive oil
  • 1 Tablespoon pure vanilla extract
  • 2 cups dried cranberries (added after baking)

Preheat oven to 350˚F. Line two 9 x 13″ pans or one 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In large mixing bowl, combine the quick oats, pecans, coconut, cinnamon, ginger, and nutmeg (the dried cranberries are added after baking).

In a small bowl, stir together the maple syrup, oil, vanilla, and salt.  Add this mixture to the oat mixture, blending until everything is thoroughly coated.

With large spoon, spread mixture on parchment-lined pan or pans. Place pans on middle rack in oven and bake for 30 minutes total, or until golden–as mixture is baking, you’ll need to remove the pan or pans from the oven every 10 minutes, stir mixture, then return to the oven. After 30 minutes, remove from oven and cool completely. Then add in the dried cranberries. Store in an airtight container up to 2 weeks.

This granola makes a great healthy snack and also is good served as a cereal with milk or in a breakfast parfait with plain or vanilla yogurt. Have you ever used quick oats in a granola recipe?

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31 thoughts on “Cranberry Quick Oats Granola

  1. Jhuls

    I haven’t tried making myself some granola, but this looks awesome. Thanks for bringing this at this week’s FF. Have a lovely weekend! xx


  2. Vic

    Hi Nancy,
    Thank you for this recipe. I too have used only rolled oats for my homemade granola and I prefer the chunky or granola clusters. One question: Would it be possible to get clusters or a chunky granola using the quick oats or would it burn if left to bake undisturbed for about 30 minutes? Thank you.


    1. nancyc Post author

      I don’t think quick oats would work as well for a chunky granola after having used them in this recipe. I supposed you could make adjustments to try to make it chunkier, but I wouldn’t know how to recommend doing that!


      1. Vic

        Hi Nancy, Thank you! I will try the recipe as is and add 1/2 teaspoon of ground cayenne pepper for a touch of heat.



    Wow! I must say reminds me of old days, Nancy, i love your granola, looking at it reminds me of when i first ate it. Thanks for this wonderful memory you’ve brought back. Hope to see more delicious articles. Will sure visit as often as possible


    1. nancyc Post author

      Glad you like the recipe! 🙂 Your Double Chocolate Chip Banana muffins sound so good! (I wasn’t able to comment since I am not in google+)


  4. Shari

    I really enjoy making granola, and am always happy to try new ways to make it. This looks wonderful. I love that it has nuts in it. I bet the maple syrup makes a great sweetener, too. Thanks for sharing your recipe, Nancy!



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