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Snack recipe · from the recipe book

Lemon Ginger Maple Pecan Almond Crunch

Loose, nut-heavy granola with toasted pecans and almonds, crackly baked quinoa, a fruity olive-oil and maple glaze, warm ginger, bright lemon and chewy raisins.

Lemon Ginger Maple Pecan Almond Crunch

Ingredients

  • 1⅓ cups110 gOld-fashioned rolled oats
  • ¾ cup chopped80 gPecanscoarsely chopped
  • ⅓ cup whole50 gAlmondssliced or roughly chopped
  • 3½ tbsp35 gQuinoa, dryrinsed and patted very dry
  • 2½ tbsp55 gMaple syrup
  • 1½ tbsp20 gOlive oil
  • 1 tsp4 gVanilla extract
  • 2½ tsp5 gLemon zest
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • ⅓ cup45 gRaisins

Steps

  1. Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment.
  2. In a large bowl, toss the oats, pecans, almonds and quinoa with the ground ginger, cinnamon and salt.
  3. In a small bowl, whisk the maple syrup, olive oil, vanilla and lemon zest until combined.
  4. Pour the maple mixture over the oat mixture and stir until everything is lightly coated.
  5. Spread the granola in a thin, even layer on the baking sheet so it toasts loose rather than in clusters.
  6. Bake for 30 to 35 minutes, stirring every 10 minutes, until the oats and nuts are deep golden and the quinoa is crisp.
  7. Let the granola cool completely on the sheet, about 20 minutes; it crisps as it cools.
  8. Once cool, stir in the raisins, break up any small clumps, and store in an airtight jar.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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