Easy Granola



Serving size

about 1 cup
75 Minutes

This recipe can easily be multiplied. Store tightly covered at room temperature. Keeps well for 4-5 days.

Easy Granola


3 quart Water
1 1/3 cup Bob's Red Mill Steel Cut Oats
1 cup Quinoa, uncooked
1/4 cup, sliced Almonds
1/4 cup, chopped Walnuts, shelled
1/2 cup Applesauce
1/2 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
1/8 tsp. Salt
2 Tbsp. Maple syrup
1/4 cup (not packed) Raisins
1/4 cup Dried sweetened cranberries


Preheat over to 300°F.

Place the water in a large sauce pan over high heat. When the water is boiling add the oats and quinoa. Reduce the heat to a simmer and cook for 12 minutes.

Drain and rinse with cold water.

Place the drained oats and quinoa in a large bowl with the almonds, walnuts, applesauce, cinnamon, nutmeg, salt, maple syrup, raisins and cranberries.

Fold together until well blended.

Place on a large cookie sheet lined with aluminum foil. Spread as flat as possible and place in the oven.

Bake for 45 minutes. Stir with a fork every 10 to 12 minutes.

Remove and let cool fully before storing.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check to make sure the oats and the quinoa are labeled gluten-free if you are concerned about possible cross-contamination in processing.


This is a low sodium recipe.

Recipe Notes

This granola is super simple to make and fantastically healthy for you. It’s best to use a non-stick cookie sheet or non-stick aluminum foil. If you use regular aluminum foil, let the granola stand for a few moments after coming out of the oven and any that is stuck to the foils will soften.

"Like religion, politics, and family planning, cereal is not a topic to be brought up in public. It's too controversial."

Erma Bombeck, Housewife