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Quinoa Cranberry Cashew Clusters
Tested by Imperial Sugar
Chef Eddy Recipe
Quinoa Cranberry Cashew Clusters
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These crunchy clusters are the trifecta: nutritious, low sugar and easy to make. Healthy nuts and seeds combined with cholesterol-lowering oats and protein packed quinoa make for a energy-boosting, hunger-busting, satisfying snack. Once you try these tasty, gluten-free bites, you may never purchase store-bought again. 

Prep time
Bake/Cook time
40-48 clusters depending on size
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Quinoa Cranberry Cashew Clusters
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
40-48 clusters depending on size


  • 1 cup quinoa
  • 1 cup old fashioned oats
  • 2 teaspoons cinnamon
  • 4 tablespoons Imperial Sugar Dark Brown Sugar
  • 4 tablespoon water
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • 2 teaspoon vanilla extract
  • 3 tablespoon nut butter (such as peanut or almond)
  • 1/3 cup pumpkin seeds
  • 1/3 cup chopped cashew nuts
  • 1/3 cup dried cranberries


  1. Preheat oven to 350°F.
  2. Place quinoa in a blender or food processor and blend until quinoa seeds have been broken up and it feels like coarse corn meal.
  3. Add oats and pulse blender to break up oats into small pieces. Add cinnamon and set aside.
  4. Bring sugar and water to a boil and pour in a bowl large enough to hold all ingredients.
  5. Add salt, oil, vanilla extract, nut butter, pumpkin seeds, cashew nuts, and dried cranberries.
  6. Add dry ingredients and mix until combined.
  7. Press tablespoon amounts together into clusters and place on parchment lined or nonstick cookie sheets. If the mixture does not hold together, add a few sprinkles of water.
  8. Place in oven and bake until crisp. Start checking the oven after 10 minutes as you will have smaller and larger cluster pieces.
  9. You can always return these back to the oven to increase the crispness.
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