- Large rimmed baking sheet, lined with parchment paper
- 2 cups large-flake (old-fashioned) rolled oats (certified GF, if needed) 500 mL
- ¾ cup quinoa, rinsed 175 mL
- ¾ cup lightly salted roasted peanuts, coarsely chopped 175 mL
- ½ tsp fine sea salt 2 mL
- ½ tsp ground cinnamon 2 mL
- ¼ cup natural cane sugar or packed light brown sugar 60 mL
- ¼ cup liquid honey or brown rice syrup 60 mL
- ½ cup unsweetened natural peanut butter 125 mL
- 1/3 cup vegetable oil 75 mL
- 1 tsp vanilla extract (GF, if needed) 5 mL
- 2/3 cup dried cranberries 150 mL
- Preheat oven to 325°F (160°C)
- In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.
- In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.
- Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.
- Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.
- Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.