Pistachio Cranberry Granola
A crunchy, flavorful Pistachio Cranberry Granola that takes just 30 minutes to make and is naturally sweetened with maple syrup.
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Anyone else looking forward to cooler weather and the cozy flavors of fall? As much as I love summer produce, I’m ready to make recipes with classic fall ingredients like apples, pumpkin, and spices like cinnamon and cardamom. Don’t get me wrong, I’m not ready to say goodbye to summer just yet! However, I am slowly shifting to autumn flavors and recipes.
Enter this Pistachio Cranberry Granola. While it can be enjoyed any time of year, the smell of granola of baking will always have me daydreaming about cooler, fall months. The aroma fills the entire house and gives me the warm and fuzzy feelings. Must be the cinnamon and cardamom!
This Pistachio Cranberry Granola is a delicious topping for yogurt parfaits, cottage cheese, or applesauce. It can also be enjoyed as is or like cereal with milk of choice. If kept in an airtight container, homemade granola should last up to 2 weeks (if you don’t eat it all before then, of course 🙂 )
How to Make Pistachio Cranberry Granola
Making granola at home can take 30 minutes or less! It’s easy to customize with your favorite nuts, seeds, dried fruits, and spices. Usually, oats are the base for granola, but you could also use quinoa flakes. Making granola is a great way to use up ingredients you may already have on hand before they go bad!
I like to use the roasted and salted pistachios because they provide just the right amount of salt. Pistachios provide 6 grams of protein per 1 ounce serving, making this a satisfying snack that’s easy to enjoy on-the-go!
Maple syrup is a natural fit with homemade granola, and generally, I stick with a 1:1 ratio of maple syrup to oil. If you’re looking for big, crunchy hunks of granola, you may need to increase the amount of maple syrup in this recipe.
Once all of the dry and wet ingredients are mixed together, pour the granola onto a baking sheet lined with parchment paper and bake for about 20 minutes, stirring halfway through baking. Once the granola has cooled, store it in an airtight container. Easy peasy!
Ingredients
- 2 cups rolled oats
- 1 cup roasted & salted pistachios roughly chopped
- 3/4 cup dried cranberries chopped
- 1/4 cup raw pepitas pumpkin seeds
- 2 tablespoons chia seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 cup avocado oil or coconut oil
- 1/4 cup 100% grade A maple syrup
Get Recipe IngredientsInstructions
- 1. Preheat oven to 350 degrees F. Line a 11x17 inch baking sheet with parchment paper.
- 2. In a large bowl, combine all of the dry ingredients.
- 3. In a small bowl or a glass liquid measuring cup, whisk together coconut oil and maple syrup until combined.
- 4. Pour the liquid mixture over the dry ingredients, using a plastic spatula to mix well and making sure all of the dry ingredients become coated.
- 5. Pour granola mixture onto the lined baking sheet and spread into a thin layer. Bake for 20-22 minutes, stirring half way through baking.
- 6. Remove granola from oven and allow to cool on baking sheet. The granola will become crunchy as it dries out. Store in airtight container for up to 2 weeks.
Nutrition
Other recipes you may enjoy:
- Pumpkin Seed & Chia Granola
- Blueberry Cottage Cheese Parfait
- Fall Fruit Salsa with Cinnamon Pita Chips
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