Cranberry Pistachio Granola
So I make a lot of granola. Some people call me a granola. And yes, those are blurry Birkenstocks on my feet. Take note though – no socks. Ever.
Anyway, I generally just dump a bunch of stuff in a bowl and stir it up, then bake it…and have the most impossible time telling people how to make granola.
Oh, and granola is a great thing to make with kids, since there’s like zero precision to it. Let them go to it.
But here’s one that I actually measured out. Feel free to fool around with the recipe. Add whatever you’d like. They key to granola is 1) make sure there’s enough liquid parts – honey/maple syrup/agave and oil to coat the mixture 2) only add raw nuts before you bake it – if you want to use roasted nuts – trail mix works awesome – just add it after the granola has cooled, same with any dried fruit – add AFTER…or you’ll have a lovely burnt taste. That’s about it.
I really think it’s the cardamom and cinnamon that make this recipe – almost like a chai latte in a bowl (with a whole bunch of other good stuff).
- 6 cups rolled oats
- 1 cup raw pistachios, shelled
- 1/4 cup raw almonds, chopped
- 1/4 cup whole almonds
- 1/2 cup cashews
- 1 cup raw pumpkin seeds
- 1 cup dried unsweetened coconut
- 3/4 cup maple syrup/agave/honey
- 1/3 cup olive oil
- 1/3 cup coconut oil
- 1/3 cup brown sugar
- 1 tsp sea salt
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 cup dried cranberries
- Preheat oven to 300 degrees.
- Combine oats, nuts, seeds, coconut, maple syrup, olive and coconut oils, brown sugar, salt and spices.
- Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes until golden brown and well toasted. Remove from oven. Once cooled, stir in cranberries. Enjoy!