Pecan + Tart Cherry Granola

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cherry + pecan autumn granola
 { pretend sweater time }

Somewhere, people are putting on sweaters. Thick, wooly, itchy sweaters. And socks so dense they need to go up a shoe size. These people are thinking about mittens and sleds, knowing that they’re not too far off into the future. As I’m typing this, those same people are prepping all-day-in-the-oven stews, filling the house with cozy aromas that linger until dawn the next day. Cords of firewood are getting ordered, new jackets purchased and ski vacation planned. I know this is happening in some parallel universe because I see evidence of it all over Instagram and Pinterest. I mean really, the smugness.

My reality is still parched lawns, sunnies and flip flops. I know, poor poor people in California. It must be really rough. But it isssssss. All this sweating and not a pound lost…I don’t get it. This oppressive heats’ time has come and gone. She’s overstayed her welcome. She is persona non-grata. Bye bye. You’ve been kind of an asshole this year and we all can’t wait for you to go. There, I said it. Cats out of the bag.

Meanwhile, I’d like to pretend that I’m having the same fall experience as these mythical stew-brewing folks. Dried tart cherries and pecans just scream cool weather to me. I also wanted some maple notes; vanilla and cinnamon don’t hurt either. And, since I’m ushering in five-spice season for us, I threw in a little of that for good measure.

Granola is so easy to make. Not like when I tell you pie crust is easy to make…I mean REALLY easy to make. Follow my tips in the instructions and you’ll have some toasty, cool-weather granola to fill up your belly in no time. I like this with almond milk (just cause), on top of an acai bowl…sometimes I grab handfuls on my way to pick up the kids. Any time the tank is feeling a little low, this is what I grab. Make it on Sunday and you’ll have a healthy snack ready all week long. This is the yin to my cookie yang. Try it, you’ll like it. xo

Quick Notes:

  • If you can’t find quinoa flakes or any other ingredient, look on Amazon. Sometimes my local hippie store doesn’t carry some of this stuff and then I order it online. Done.
  • If you still can’t get your hands on quinoa flakes, feel free to omit and add in an extra cup of oatmeal.
  • If you don’t care for five-spice, that’s cool. Just omit and add an extra 1 teaspoon of cinnamon.
  • Don’t, for the love of god, use fake maple syrup. It won’t work and it’s just loaded with crap.
  • Ossilate between this cherry granola recipe and this chocolate granola recipe to keep things lively.
cherry + pecan autumn granola | DisplacedHousewife
cherry + pecan autumn granola
cherry + pecan autumn granola

Makes 2 Pounds of Granola (enough for breakfast and snacking all week-ish)


  • 3 cups oatmeal (I used Quaker Old-Fashion Oats)
  • 2 cups tart dried cherries
  • 1 1/2 cup raw pecans, chopped and whole pieces
  • 1 cup quinoa flakes
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/4 cup hemp seeds
  • 1/4 cup light brown sugar
  • 1/4 cup whole flaxseeds
  • 1/2 cup real maple syrup
  • 1/2 cup veggie oil (I used Sunflower)
  • 1/2 cup mashed banana (about one ripe medium banana)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon five-spice powder
  • 1 teaspoon sea salt


  1. Preheat your oven to 300 degrees F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, combine the oatmeal, quinoa flakes, dried cherries, pecans, quinoa flakes, pumpkin seeds, hemp seeds, brown sugar and flaxseeds.
  4. In a blender, mix the maple syrup, veggie oil, banana, vanilla extract, cinnamon, five-spice powder and sea salt on high until well blended.
  5. Pour the maple mixture on top of the oatmeal mixture and stir until every morsel is covered and nice and sticky.
  6. Pour the mixture onto the baking sheets (equally divided) and spread out to a thin layer on each.
  7. Using the back of your spatula, press the mixture into the baking sheet. This is important for getting those granola chunks that I love and cherish. Don’t skip.
  8. Put the sheet in the oven (as close to the middle as possible) and set your timer for 30 minutes.
  9. After 30 minutes, take the cookie sheets out of the oven and using a spatula, flip the granola over in sections (like you’re flipping pancakes). Try to keep chunks of the granola in tight, whole pieces.
  10. Press down again with the back of your spatula and put back in the oven for an additional 30 minutes. **If they were on two separate racks, reverse their position in the oven, so that the one that was on the top rack, is now on the bottom rack and vice versa.
  11. After the additional 30 minutes, take the granola out of the oven and let it sit until it has completely cooled. At least 60 minutes.
  12. Store your granola in air-tight containers out of direct sunlight. Should last up to 2 weeks.
{ on my mind }
cherry + pecan autumn granola | DisplacedHousewife
  • These photos made me feel like I was living in a cabin…listening to John Denver…making moonshine and taking care of chickens…aren’t they a bit on the moody side? The wood behind is actually this B E A U T I F U L vintage tray that I bought in China. I want to go back just so that I can buy more of them.
  • I’m thinking of buying a fancy camera (READ: EXPENSIVE). Any suggestions? I know I want it to be wifi-enabled and user-friendly…
  • I’m recipe testing a cookbook that is coming out from Random House in Fall 2016. The name of the author is Valentina Sofrini; her website is Hortus Cuisine. Go take a quick look…her photos are gorg’. Valentina’s cooking is very clean, healthy and beautiful. I’m excited to stretch my cooking arsenal to include things like spelt flour, potato starch, garbanzo bean flour and dark muscovado sugar. Follow along on my Instagram to see some of the testing. This week, I’m tackling her Chocolate Pear Cake. Can’t wait.
  • I’m thinking of doing some cooking workshops as the weather (hopefully) cools down. I was thinking scones…maybe pies… Any other ideas on topics? Please email me if you are interested!
  • To my email subscribers: this accidentally sent out earlier than it was suppose to…forgive any errors and boo boos that made it to your inbox. :)
  • Happy almost weekend! xoxo

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cherry + almond autumn granola | DisplacedHousewife


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Rebecca xox


  • melanie dixon December 6, 2022 at 2:39 PM

    Rebecca, this looks fabulous!! My daughter in law and I are kinda having a granola cook-off to discover the best recipe!! I am trying yours with one secret little change. I am replacing the light brown sugar for dark brown muscovado sugar!! cant wait to try it!! thank you for the love you put into your work. On cooking classes, perhaps consider Homemade soups and breads or freezable meals! Whatever you do will be great!!

    • Rebecca Firth December 6, 2022 at 3:13 PM

      Hi Melanie! This sounds so good!!! Please let me know how it turns out!

      I’ve been loving making my soups lately…have been missing posting savory recipes…

      Have fun!! xo

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  • Amanda September 25, 2015 at 12:36 AM

    Wow!!!!!!!! looks awesome can’t wait to try it!!