I make a lot of granola. Like a lot, a lot. My husband eats a bowlful every morning with yogurt. Me, I just eat it by the handful. I’ve tried yogurt, I’ve tried milk and eating it like a cereal, even topped with bourbon peaches. But for whatever reason, I’ve never craved granola in the morning. It’s more of an after-the-gym or late night snack for me.
My favorite thing about granola is the endless combination of flavors you can create. I’ve made a few winners–Blueberry White Chocolate, Maple-Olive Oil, Coconut Chai–but this time I have to pat myself on the back. I really knocked it out of the park. Pistachios have always been a favorite, but for some reason, it never crossed my mind to stir some into granola. I swear this granola is perfect. I might even stop experimenting.
Pistachio Honey Granola
- 3 c oats
- 1 c pistachios, coarsely chopped
- 1/2 c almonds, coarsely chopped
- 1/2 c flax seeds
- 1 c unsweetened coconut flakes
- 1 egg white
- 1/2 c honey
- 1/2 c canola oil
- 1 tsp salt
- 1 tsp ginger
- 1 tsp cardamom
- 1 tsp cinnamon
- Hearty slug of vanilla
Preheat oven to 300°F. In a large bowl, toss together oats, pistachios, almonds, flax seeds and coconut flakes. Set aside.
In a smaller bowl, whisk together remaining ingredients until emulsified. Poor liquid ingredients over the oat mixture and sir with a rubber spatula to make sure mixture is fully saturated.
Spread granola until a parchment-lined rimmed baking sheet. Bake for 40-45 minutes until granola is fragrant and slightly crispy. Let cool completely before storing in a airtight container.