Pistachio Cranberry Granola
Crunchy, cozy pistachio cranberry granola made with toasted oats, sweet-tart dried cranberries, and nutty pistachios. It’s an easy make-ahead option for quick breakfast ideas. Sprinkle it over yogurt, add it to parfaits, or enjoy it with milk for simple breakfast sweets all week.
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
Instructions
- Preheat and prep: Set your oven to 325°F and line a baking sheet with parchment paper or a silicone mat.
- Mix the dry stuff: In a big bowl, stir together oats, pistachios, almonds (if using), cinnamon, nutmeg, and salt.
- 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.
- Bake: Spread evenly on the baking sheet. Bake for 20–25 minutes, stirring once halfway through, until golden and toasty.
- Cool and finish: Let it cool completely on the pan. This is what helps the clusters form. Finally, stir in the dried cranberries.
- Store: Keep in an airtight container at room temp for up to 2 weeks (or freeze for longer storage).