Crunchy Pistachio Granola

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Crunchy Pistachio Granola

This crunchy pistachio granola is lightly sweet, super crisp, and packed with toasted oats, coconut, and pumpkin seeds. It’s easy to make in one bowl and perfect for topping yogurt, smoothie bowls, or eating by the handful.
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Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Meal Type: Breakfast, Snacks
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather)
Tool: Oven
Ingredient: Coconut, oats
Servings: 12
Ingredients
  • 3 cup(s) rolled oats (gluten-free, if preferred)
  • 1 cup(s) shelled pistachios roughly chopped
  • 1 cup(s) unsweetened coconut chips
  • 1/2 cup(s) pumpkin seeds
  • 1/2 cup(s) brown sugar (or coconut sugar)
  • 1/3 cup(s) maple syrup
  • 1/4 cup(s) neutral oil (canola, avocado, or melted coconut oil)
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) ground cinnamon (optional)
US Customary - Metric
Instructions
  • Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  • Mix the dry ingredients: In a large bowl, stir together the oats, pistachios, coconut chips, pumpkin seeds, brown sugar, salt, and cinnamon (if using).
  • Warm the wet ingredients: In a small saucepan over low heat, warm the maple syrup and oil just until thin and pourable (about 1 minute). Remove from heat and stir in the vanilla.
  • Combine: Pour the warm syrup mixture over the oat mixture and stir very well until everything is evenly coated.
  • Bake: Spread the granola into an even layer on the baking sheet.Bake for 35–40 minutes, stirring every 12–15 minutes, until golden. Don’t stir during the last 10 minutes if you want clusters.
  • Cool completely: Let the granola cool fully on the pan (this is when it crisps up).For chunky granola, press it down gently with a spatula while cooling, then break into clusters.
Notes
Storage: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months in a freezer bag.
Oil-Free: Omit oil and add an extra 2 tablespoons maple syrup. Keep a close eye on the granola in the oven as it might brown faster. It won't be as crunchy, but it will still be tasty!
Nut-Free: Replace pistachios with sunflower seeds, or extra pumpkin seeds, or chopped dried fruit (added AFTER baking)
Optional Add-Ins (after baking)
  • ½ cup dried cranberries or cherries
  • ½ cup chopped dates
  • ½ cup vegan mini chocolate chips
Nutrition
Serving: 1serving (recipe makes 12 servings) | Calories: 296kcal | Carbohydrates: 34g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 16mg | Potassium: 271mg | Fiber: 4g | Sugar: 16g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
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