Pistachio Coconut Granola
Pistachio Coconut Granola is one of my favorite breakfast treats. So irresistible, it’s hard not to gobble it up before it reaches your bowl!
A Homemade Granola Recipe is easy to tweak by adding different nuts, dried fruit, and seeds. This highly adaptable recipe is hard to beat.
Why You Must Make
I make granola only once or twice a year. Not because I don’t want to eat it every single day, but because I could probably eat the whole batch in one sitting. I tweaked the Eleven Madison Park Granola recipe and came up with this irresistible Pistachio Coconut Granola.
- If you’ve never made granola before, you’ll be surprised how much better it is than store-bought granola.
- You have control of the ingredients and there are no preservatives.
- Tweak it with your favorite dried fruit and nuts.
- It’s a wonderful hostess gift.
- I think if you were to look at a package of granola, it would tell you a serving size is a ridiculously small portion like a quarter of a cup. I fill my bowl and don’t think twice. I’m not much of a banana eater, especially since I prefer mine to be slightly green and they always ripen way too fast. But I do make sure I have a stash in my fruit bowl when I whip up a batch of any granola recipe.
- The original recipe calls for pistachios and that was a new addition that I know I’ll repeat. I didn’t have any pumpkin seeds and couldn’t locate the sunflower seeds I wanted to substitute. Instead, I added some almonds. I was thrilled with the results.
- With this recipe, just toss in the dried fruit and nuts you prefer.
- Leave out the coconut if you’re not a fan. It’s the brown sugar, oil, and maple syrup concoction that’s the winner. Not too greasy, not too sweet. Perfect for baby bear…it’s just right.
How to Make
This maple granola recipe, like most granola, is easy to make. You will need to stir the granola mixture every 15 minutes or so while it’s baking so all the bits get crisp, so plan to be in the kitchen.
- First, mix all the dry ingredients in a large bowl. I prefer to add the dried fruit at the end so it stays soft and plump, but it’s OK to add it to the dry mixture.
- PRO-Tip: The add-ins are highly adaptable. Add your favorite nuts or seeds, or leave them out. Hate coconut? Omit it. Only like raisins? Use all raisins or substitute any favorite dried fruit chopped into bite-sized pieces that will fit on a spoon.
- Next, mix together the sugar syrup that will coat the oats, etc. Heat as directed to help melt the brown sugar.
- Pour the liquid mixture over the oat mixture and toss to combine, trying to get all the oats and nuts covered.
- Then, pour onto a rimmed quarter sheet pan and place into your preheated oven. PRO-Tip: Line your baking pan with parchment or foil for easy cleanup.
- Stir the mixture every 10-15 minutes for even baking. PRO-Tip: Stir less frequently if you like chunkier granola.
- Cool completely before storing in an airtight container.
- Note: If you eliminate the nuts, add more oats (or use seeds) so there’s not too much extra sugar syrup.
Frequently Asked Questions
It’s high in fiber and protein, so there are definitely health benefits. The sugar syrup adds calories, so portion control is key. Here’s the rundown on granola ingredients in this recipe:
Old-fashioned oats – fiber
Pistachios, almonds – protein
Coconut, dried fruit – fiber, carbohydrates
Brown sugar, maple syrup – carbohydrates
Olive oil – high in healthy monosaturated fats, antioxidants, plus anti-inflammatory properties
The range for a serving is from 1/4 cup to 3/4 cup. For nutritional value, this recipe uses 1/2 cup per serving.
Besides a bowlful covered with milk, granola is excellent layered with berries and yogurt for a breakfast parfait. It also makes a nice snack if you can control yourself! Add it to muffin batter, pancake batter, or even mix with regular cereal for extra crunch.
Granola is a breakfast dish typically made with oats (though other grains are used occasionally), nuts, and dried fruit. It’s often baked with oil, honey, or another sweetener to give it a sweet, crispy coating. Muesli is the German word for mixture. It’s a similar type of cereal made with raw or toasted grains like oats, dried fruit, nuts, grains, plus some spices.
Muesli is unbaked, unsweetened, and can be served warm or cold. Granola is baked, sweetened, often in clusters, and served cold. Both granola and muesli can be sweet or savory.
You May Also Like:
- Almond Butter Granola from Two Peas & Their Pod
- Maple Coconut Granola
- Vanilla Granola with Dried Fruit
- Chunky Granola
- More Breakfast Recipes
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- 2 ¾ cups oatmeal (not quick oats)
- 1 cup pistachios
- 1 cup sweetened flaked coconut
- ⅓ cup slivered almonds
- A dash of salt
- ½ cup brown sugar
- ⅓ cup maple syrup
- ⅓ cup extra virgin olive oil
- ¾ cup dried fruit (I used dried tart cherries, diced apricots, and craisins)
- Preheat oven to 300º. In a large bowl, mix together the oats, pistachios, coconut, almonds, and salt.
- In a microwave-safe measuring cup or bowl, warm the sugar, syrup, and olive oil by microwaving at 30-second increments just until the sugar is dissolved.
- Pour the liquids into the oats, tossing to coat and making sure to coat the dry ingredients well.
- Line a large rimmed baking sheet with parchment paper or foil and evenly spread the granola in the pan Bake until dry and golden, 35 to 40 minutes, stirring every 10-15 minutes
- Remove the granola from the oven, and mix in the dried fruit.
- Allow to cool to room temperature before transferring to a storage container.
Yields about 6 cupx.
Total time does not include cooling time.
Stir less frequently for chunkier granola.
Store in an airtight container at room temperature for up to a month. May freeze, too.
Amount Per Serving: Calories: 276Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 85mgCarbohydrates: 34gFiber: 4gSugar: 22gProtein: 5g