Cranberry and Brie Oat Quinoa and Pecan Crackers (Meatless Monday)

Cranberry and Brie Oat Quinoa and Pecan Crackers recipe, Oat and Quinoa Crackers, Cranberry Pecan crackers, Meatless Monday, Meat-Free Monday

Cranberry and Brie Oat Quinoa and Pecan Crackers

This recipe for Cranberry and Brie Oat Quinoa and Pecan Crackers is just awesome for the holidays! It is simple to prepare, and they have just the right touch of sweet, grainy, nuttiness that will leave you wanting more! I paired mine with a cranberry white cheddar, but they are fabulous by themselves.  

When I’m doing my holiday cooking, I tend to not eat big meals. Instead, I will have healthy things to snack on as I putter in the kitchen. Fruit, nuts, cheeses and crackers are high on my list of fabulous snacks to tide me over.

This strategy is a good one to have when you’re finalizing your preparations for your holiday meals. Chances are you have a crowd of hungry folks just waiting to pounce on the feast you’re laboring to assemble.

These little crackers are perfect to keep the hungry hordes at bay. They are surprisingly light, crisp and nutty in flavor (not just from the pecans, but from the oats and quinoa, too). The cranberries and honey add just the right touch of sweetness that allows these tidbits to pair well with cheeses and fruits.

They can be made ahead and stored in an airtight container, so they are great for entertaining.

Do try them!


5.0 from 2 reviews
Cranberry and Brie Oat Quinoa and Pecan Crackers (Meatless Monday)
Prep time
Cook time
Total time
Serves: About 55 Crackers
  • ¼ cup old-fashioned rolled oats
  • ¼ cup of quinoa flakes
  • ¼ cup milk
  • 1½ tablespoons honey
  • 1 cup all-purpose flour
  • ½ cup pecan pieces
  • ⅓ cup dried cranberries
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces brie (rind removed and cubed)
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  1. Preheat the oven to 375°F.
  2. Line a large baking sheet with parchment paper and set aside (mine was 12x17")
  3. In a small bowl, add the oats, quinoa and milk.
  4. Stir to combine.
  5. Set aside for 10 minutes to soften.
  6. In a food processor, combine the flour, pecans, dried cranberries, baking powder and salt and pulse a few times to blend.
  7. Add the cheese and butter and pulse until it forms coarse breadcrumbs.
  8. Add the beaten egg to the softened oats, quinoa and milk and stir to combine. Then add to the food processor and pulse until a dough forms.
  9. Remove the dough from food processor and spread onto the prepared baking sheet in a thin, even layer.
  10. Place the baking sheet into the preheated oven and bake for 20 minutes or until the crackers are golden.
  11. Remove from the oven and cool completely.
  12. At this point, you can either break the crackers into pieces, or use a pizza wheel and cut them to the size you prefer.
  13. Can be stored in an airtight container for a week.
Once your crackers are cut, if they aren't crispy enough for you, place them back on a baking sheet and dry them in a 200°F oven until they reach your desired level of crisp.

I add this note, since how thinly you spread them will impact the crispiness.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Baking, Breads, Holiday Cooking, Living in Elegant Simplicity, Meatless Monday, Rice and Grains. Bookmark the permalink.

3 Responses to Cranberry and Brie Oat Quinoa and Pecan Crackers (Meatless Monday)

  1. Oh these look tasty! I’ll have to try them out next time I need (or want) a cracker! 🙂

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