Maple Sugar Granola


4 cups Old-fashioned rolled oats 
½ cup Quinoa, cooked and cooled
1½ cup Raw pecans, chopped
1 tsp Maple Sugar
½ tsp Ground cinnamon
1 tsp Chia seeds
Zest of one orange
½ cup Coconut oil, melted 
½ cup Maple syrup 
1 tsp Vanilla extract
⅔ cup Dried cranberries


  1. Preheat the oven to 350° F and place a silicone liner on a large, rimmed baking sheet.
  2. In a large mixing bowl, combine the oats, quinoa, pecans, SalterieOne North Blend, cinnamon, chia seeds, and zest. Whisk to blend.
  3. In a small bowl, combine the oil, maple syrup and vanilla. 
  4. Add oil mixture to oat mixture and mix thoroughly. 
  5. Pour the granola onto the pan and spread it in an even layer.
  6. Bake on the center rack until lightly golden, about 20 to 24 minutes. 
  7. Let cool completely. 
  8. Break the granola into small pieces and add the dried cranberries.
  9. Store in an airtight container at room temperature for up to 2 weeks.


  • Don’t worry if the granola seems a little gooey when you take it out of the oven - it will crisp up as it cools. 
  • If you like chunkier granola, press it down with a large spatula halfway during cooking. 
  • Want to add more pizzazz to your granola? Try adding ½ cup carob chips or ½ cup dried unsweetened coconut flakes.
  • Made too much? Store extra granola in an airtight container in the freezer.
  • Sprinkle SalterieOne North Blend Granola in your yogurt or serve with milk for a yummy breakfast/snack. (We love it with oat milk too!)