Whenever I need a quick and satisfying snack, I turn to my favorite recipe: Pistachio Coconut Granola. This granola is not just a simple mix of oats and nuts; it’s a delightful combination that brings together the rich flavors of pistachios and sweetened flaked coconut. I remember the first time I made it at home, my kitchen filled with the irresistible aroma of toasting oats and caramelizing sugars. It was a Saturday morning, and I had the whole day ahead of me to enjoy a leisurely breakfast. As the granola was baking, I couldn’t resist sneaking a taste of the buttery olive oil and maple syrup mixture. That perfect balance of crunch and sweetness? It was love at first bite.

Now, I often whip up a batch on the weekends, knowing that it will carry me through busy weekdays. There’s something magical about enjoying a bowl of homemade granola; it feels nourishing and indulgent all at once. Whether I’m topping my yogurt with it or simply munching on it straight from the container, each crunchy bite makes me feel like I’m treating myself to something special. The Pistachio Coconut Granola is an essential pantry staple that can be enjoyed any time of the day. And if you’re like me, you’ll find that it vanishes quickly!

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Medium

Calories:
250 kcal

Protein:
6 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
12 g

Tools Used:
Wooden Spoon, Mixing Bowl, Frying Pan, Cutting Board, Baking Sheet, Oven

The Best Thing About This Pistachio Coconut Granola

Healthy and Wholesome Ingredients

One of the main reasons I adore this Pistachio Coconut Granola is its healthful ingredients. Each component is thoughtfully chosen to not only taste amazing but also provide nutritional benefits. For instance, oatmeal is an excellent source of fiber, promoting heart health and keeping you full.

Customizable to Your Liking

This recipe is wonderfully adaptable. I’ve added various dried fruits, like dried tart cherries and diced apricots, to switch things up. Feel free to experiment with your favorite nuts or seeds, tailoring it to your taste preferences!

Great for Meal Prep

Making a large batch of Pistachio Coconut Granola means you have a quick snack or breakfast available all week. I love portioning it into jars, so I have a ready-to-go option whenever hunger strikes.

Perfect for Any Occasion

This granola is not just for breakfast. It’s perfect for picnics, road trips, or even as a topping for desserts. I’ve often brought it to gatherings, where it quickly disappears!

Deliciously Satisfying Crunch

The texture is another standout feature. The slivered almonds and toasted pistachios add a delightful crunch that pairs beautifully with the chewy coconut. Each bite feels like a satisfying nibble.

Easy to Make

Finally, I appreciate how straightforward this recipe is. With just a few simple steps and minimal cleanup, you’ll be enjoying your granola in no time. There’s no need for complicated techniques; just mix, bake, and enjoy!

What You’ll Need for Pistachio Coconut Granola

When preparing to make Pistachio Coconut Granola, it’s essential to have the right ingredients on hand. Each element combines to create a uniquely flavorful and satisfying snack. The key players are oatmeal, pistachios, and sweetened flaked coconut, which together provide both texture and taste. Let’s explore how these ingredients work together to create something truly delicious.

2 ¾ cups oatmeal (not quick oats) – The base of this granola, providing fiber and a hearty texture.

1 cup pistachios – These nuts add a rich flavor and satisfying crunch to every bite.
1 cup sweetened flaked coconut – A touch of sweetness and chewiness that elevates the granola.
⅓ cup slivered almonds – Adds extra crunch and nutty flavor.

A dash of salt – Balances the sweetness and enhances the overall flavor.
½ cup brown sugar – Provides sweetness and a caramelized flavor when baked.
⅓ cup maple syrup – A natural sweetener that adds depth and richness.

⅓ cup extra virgin olive oil – Helps bind the ingredients and adds a subtle fruitiness.
¾ cup dried fruit (I used dried tart cherries, diced apricots, and craisins) – For bursts of flavor and chewy texture.

How to Make Pistachio Coconut Granola

Creating your own Pistachio Coconut Granola at home is a rewarding experience that fills your kitchen with delicious aromas. The process is simple and fun! Here’s how to whip up this delightful granola:

Preheat your oven to 300º. This is a crucial step, as a properly heated oven will ensure even baking.
In a large bowl, mix together the oats, pistachios, sweetened flaked coconut, slivered almonds, and salt. Stir everything gently until all the dry ingredients are well combined.
Next, take a microwave-safe measuring cup or bowl and warm the brown sugar, maple syrup, and extra virgin olive oil together by microwaving it in 30-second increments. Stir between each interval until the sugar is dissolved. This mixture will create a sticky coating that binds the granola.

Pour the warm liquid mixture into the dry ingredients. Toss gently to coat the oats and nuts evenly, ensuring that every piece is well covered.
Now, line a large rimmed baking sheet with parchment paper or foil. This will help prevent sticking and make cleanup easier. Spread the granola mixture evenly on the baking sheet.
Place the baking sheet in the preheated oven and bake until the granola is dry and golden, which should take around 35 to 40 minutes. Be sure to stir it every 10 to 15 minutes for even cooking.

Once the granola is done baking, remove it from the oven and mix in the dried fruit. This step adds sweetness and chewy texture to your granola.
Allow the granola to cool to room temperature on the baking sheet. It will continue to crisp as it cools.
Once it’s completely cool, transfer the granola to an airtight storage container. It’s ready to enjoy! Feel free to serve it with yogurt or as a snack on its own.

Things Worth Knowing

Oven Safety: Always use oven mitts when handling hot baking sheets to avoid burns.
Storage Tips: Keep your granola in an airtight container to maintain freshness and crunch.
Ingredient Variations: Feel free to swap out nuts or dried fruits based on what you have available.

Texture Check: Make sure the granola is golden and dry before removing it from the oven to ensure a crunchy texture.

Ways to Adapt This Recipe

If you’re looking to customize your Pistachio Coconut Granola, there are plenty of creative ways to do so. Here are some ideas:

Nut Variations: You can use any nuts you prefer, such as walnuts or pecans, to change the flavor profile.

Sweetener Options: Substitute honey for the maple syrup if you prefer a different sweetener.
Grain Alternatives: Try mixing in some quinoa or puffed rice for added texture and nutrition.
Spice It Up: Add a teaspoon of cinnamon or vanilla extract for warmth and flavor.

Fruit Mix-ins: Experiment with different dried fruits like raisins or figs based on your taste.
Portion Control: Make smaller batches to try out different variations without committing to a large quantity.

What to Serve Alongside Pistachio Coconut Granola

When it comes to enjoying your Pistachio Coconut Granola, there are countless ways to serve it:

Yogurt Parfait: Layer granola with Greek yogurt and fresh fruits for a nutritious breakfast.
Milk or Plant-Based Alternatives: Serve your granola with milk or your favorite non-dairy options for a quick snack.
On Top of Smoothies: Sprinkle granola atop smoothies for added crunch and flavor.

As a Snack: Enjoy it straight from the jar for a wholesome snack on-the-go.
Holiday Brunch: This granola is perfect for special occasions or holiday brunches; it pairs beautifully with a variety of dishes.
Gift Idea: Package it in a mason jar and give it as a delightful homemade gift for friends and family.

FAQ

Absolutely! If you’re looking to avoid nuts, simply replace the pistachios and almonds with seeds such as pumpkin seeds or sunflower seeds. You’ll still retain a beautiful texture and flavor. Experiment with different combinations of seeds and dried fruits to create a granola that suits your dietary needs.

You can store your homemade Pistachio Coconut Granola in an airtight container for up to two weeks at room temperature. If you want to keep it longer, consider freezing it for up to three months. Just make sure to let it cool completely before storing to ensure it remains crunchy.

Yes, the sweetness of your granola is easily adjustable! If you prefer a less sweet version, reduce the amount of brown sugar and maple syrup. Conversely, if you love a sweeter treat, feel free to add a bit more. Just keep in mind that it may affect the texture slightly.

To make your Pistachio Coconut Granola gluten-free, ensure that you use certified gluten-free oatmeal. Most oats are naturally gluten-free, but they can be processed in facilities that handle gluten. Checking for certification will give you peace of mind.

Conclusion

Making Pistachio Coconut Granola at home is a game-changer! This recipe offers a perfect blend of flavors and textures, making it a delightful snack or breakfast option. I encourage you to give it a try—you’ll find it’s not only easy to prepare but also incredibly rewarding to enjoy. With each crunchy bite, you’ll be glad you did!

Pistachio Coconut Granola

Craving something nutritious and delicious? This Pistachio Coconut Granola is your answer! Packed with wholesome oats, crunchy pistachios, and sweet coconut, it's perfect for topping your yogurt or enjoying as a snack. Make it today for an easy and satisfying treat!

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

Wooden Spoon
Mixing Bowl
Frying Pan
Cutting Board
Baking Sheet
Oven

Ingredients

2 ¾ cups cups Oatmeal not quick oats
1 cup Pistachios
1 cup Sweetened flaked coconut
⅓ cup cup Slivered almonds
A dash Salt
½ cup cup Brown sugar
⅓ cup cup Maple syrup
⅓ cup cup Extra virgin olive oil
¾ cup cup Dried fruit (I used dried tart cherries, diced apricots, and craisins)

Instructions

Preheat your oven to 300º.
In a large bowl, mix together the oats, pistachios, sweetened flaked coconut, slivered almonds, and salt.
In a microwave-safe measuring cup or bowl, warm the brown sugar, maple syrup, and extra virgin olive oil together by microwaving it in 30-second increments.
Pour the warm liquid mixture into the dry ingredients.
Line a large rimmed baking sheet with parchment paper or foil.

Spread the granola mixture evenly on the baking sheet.
Bake until dry and golden, about 35 to 40 minutes, stirring every 10 to 15 minutes.
Remove the granola from the oven, and mix in the dried fruit.
Allow to cool to room temperature before transferring to a storage container.