This easy Christmas Morning Granola is crunchy, cozy, and full of red and green holiday cheer thanks to tart dried cranberries and toasted pistachios. It’s perfect for slow mornings with coffee, quick weekday breakfasts, or as a pretty edible gift in a jar. I love just have a batch on hand in December. It’s festive, fragrant, and tastes great on top of some yogurt.
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Ingredients for Christmas Morning Granola
- 2 ½ cups old-fashioned rolled oats
- ½ cup shelled pistachios (chopped if whole)
½ cup sliced almonds (optional, for extra crunch) - ¼ cup coconut oil or melted butter
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- ½ cup dried cranberries (stirred in after baking)
How to Make Christmas Morning Granola
1. Preheat and prep: Set your oven to 325°F and line a baking sheet with parchment paper or a silicone mat.
2. Mix the dry stuff: In a big bowl, stir together oats, pistachios, almonds (if using), cinnamon, nutmeg, and salt.
3. Add the wet: In a smaller bowl, whisk the melted coconut oil or butter with maple syrup and vanilla. Pour it into the oat mixture and toss to coat.
4. Bake: Spread evenly on the baking sheet. Bake for 20–25 minutes, stirring once halfway through, until golden and toasty.
5. Cool and finish: Let it cool completely on the pan. This is what helps the clusters form. Finally, stir in the dried cranberries.
6. Store: Keep in an airtight container at room temp for up to 2 weeks (or freeze for longer storage).
Pro Tips
- Bigger clusters: Press the granola into the pan before baking and don’t stir too much. Let it cool fully before breaking it up, and voila, you’ll have bigger clusters.
- Boost the nuttiness: You can lightly toast raw pistachios or almonds before mixing to deepen the flavor. I would say set your oven to 350°F and roast for like 10-ish minutes, stirring halfway through. When you can smell that nutty aroma, that’s when they’re done.
- Customize it: Add pumpkin seeds, dried cherries, or chopped dark chocolate for extra texture and holiday flair. That’s the beauty of granola, it can be what you want it to be!
- Coconut oil vs. butter: Use coconut oil for a dairy-free option with a mild tropical flavor, or melted butter for a cozier, buttery finish. I, personally, went with the butter.
- Make it ahead: This keeps beautifully, so you can make a batch well before your Christmas guests arrive and keep some on hand for quick snacks and breakfasts.
FAQs
Can I swap maple syrup for honey?
For sure! Either one works. Maple syrup adds a richer flavor while honey makes it a touch sweeter.
What makes the big clusters?
Try not to over-stir and let the granola cool fully on the pan. Pressing it down before baking also helps.
Can I freeze this?
Yep! It freezes well for up to 3 months. Just let it thaw at room temperature before using.
What goes well with this granola?
You can spoon it over some Greek yogurt with pomegranate seeds, layer it into a holiday parfait, or even pour into jars for a sweet breakfast on the go.
Christmas Morning Granola is a cozy and crunchy breakfast staple that brings the holiday vibes with every spoonful. It’s simple, seasonal, and makes your kitchen smell amazing. Whether you’re making a batch for the family or gifting jars to friends, this granola is a festive favorite that keeps on giving.
Christmas Morning Granola
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup shelled pistachios chopped, if whole
- 1/2 cup sliced almonds optional, for extra crunch
- 1/4 cup coconut oil or melted butter
- 1/3 cup maple syrup or honey
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch salt
- 1/2 cup dried cranberries or more, adjust to your tastes
Instructions
- Set your oven to 325°F and line a baking sheet with parchment paper or a silicone mat.
- In a big bowl, stir together oats, pistachios, almonds (if using), cinnamon, nutmeg, and salt.
- In a smaller bowl, whisk the melted coconut oil or butter with maple syrup and vanilla. Pour it into the oat mixture and toss to coat.
- Spread evenly on the baking sheet. Bake for 20–25 minutes, stirring once halfway through, until golden and toasty.
- Let it cool completely on the pan. This is what helps the clusters form. Finally, stir in the dried cranberries.
- Keep in an airtight container at room temp for up to 2 weeks (or freeze for longer storage).
