This Pistachio Coconut Granola is one of my favorite breakfast treats. So irresistible, it’s hard not gobble it up before it reaches your cereal bowl!
Homemade Granola is easy to tweak by adding different nuts, dried fruit, and seeds. This recipe is hard to beat!
Pistachio Coconut Granola
I make homemade 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. When I saw that my friend, Abbe, of This is How I Cook, shared her Almost Crack Granola , my resolve wore down instantly. I also tweaked the Eleven Madison Park Granola and came up with this irresistible Pistachio Coconut Granola.
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 homemade granola.
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 sugar concoction that’s the winner. Not too greasy, not too sweet. Perfect for baby bear…it’s just right.
More Granola Recipes You’ll Love:
- Almond Butter Granola from Two Peas & Their Pod
- Maple Coconut Granola
- Vanilla Granola with Dried Fruit
- Chunky Granola
- More Breakfast Recipes
- 2 3/4 cups oatmeal (not quick oats)
- 1 cup pistachios
- 1 cup sweetened flaked coconut
- 1/3 cup slivered almonds
- A dash of salt
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1/3 cup extra virgin olive oil
- 3/4 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 till 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 and evenly spread the granola in the pan Bake until dry and golden, 35 to 40 minutes, stirring every 10-15 minutes
- Remove granola from oven, and mix into it 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.
Amount Per Serving: Calories: 276 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 85mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 4g Sugar: 22g Sugar Alcohols: 0g Protein: 5g
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #48: I’ve discussed how willpower is decreased when you’re tired. My tip is to take a power nap on those days before you start raiding the fridge. Just 10-15 minutes will help relieve your fatigue, and hopefully, give you the strength not to give in to cravings.