Christmas Morning Granola
Christmas Morning Granola made with rolled oats, pistachios, cranberries, and maple syrup. Baked until golden and crisp, then cooled for clusters. Makes about 4 cups. A red-and-green favorite for breakfasts, snacks, or gifts.
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).