7 July 2022

Coconut Pistachio Granola

Kareem of FibreOptics

Coconut Pistachio Granola | Cereal Gets Serious

Delicious and nutritious granola with coconut
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 25 adults
Course: Breakfast, Snack
Cuisine: Canadian, Jamaican
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 cups large rolled oats (500 g)
  • 5 tbsp extra virgin olive oil (77 g)
  • 1/2 tsp Kosher salt (2 g)
  • 1/2 cup pepitas (pumpkin seeds) (coarsely chopped) (120 g)
  • 6 tbsp pistachios (coarsely chopped) (91 g)
  • 1/3 cup real maple syrup (80 g)
  • 5 tbsp toasted coconut flakes (75 g)
  • 1/8 tsp ground cinnamon powder (0.5 g)
  • 1/4 tsp freshly ground nutmeg (1/2)
  • 1 tbsp vanilla extract (a big splash) (18 g)

Equipment

  • 2 large sheet pans
  • 1 roll of parchment paper
  • 1 silicone spatula
  • 1 oven (preheated to 400 F / 200 ℃)

Method
 

Preheat and Gather Ingredients
  1. Preheat a conventional oven to 400 F / 200 ℃.
  2. Set aside the toasted coconut flakes.
  3. Combine all other ingredients and gently hand mix.
  4. Line 2 baking sheets with parchment paper.
  5. Evenly spread the raw granola onto the baking sheets.
Baking
  1. Bake for 45 min @ 300 F. Check and stir the mixture with a silicone spatula or wooden spoon after every 15 min (15 min, 30, min, 45 min), to monitor the browning.
  2. Once golden brown and the oats are slightly crisp remove them from oven.
  3. Add toasted coconut to the mixture and incorporate fully.
  4. Granola is ready! Enjoy heartily! You can serve it immediately or store it later (see below).
Storage
  1. If storing for later, let cool for 2 hours before packaging in a container for up to 6 months. Can also be frozen for up to a year.
  2. Defrost in the fridge overnight and bake for 10 min at 325 F on a baking tray to reheat for serving.
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Filed Under: Breakfast, Canadian, Nutrition, Snacks, Vegetarian
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