Coconut Pistachio Granola | Cereal Gets Serious
Delicious and nutritious granola with coconut
Equipment
- 2 large sheet pans
- 1 roll of parchment paper
- 1 silicone spatula
- 1 oven (preheated to 400 F / 200 ℃)
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)
Instructions
Preheat and Gather Ingredients
- Preheat a conventional oven to 400 F / 200 ℃.
- Set aside the toasted coconut flakes.
- Combine all other ingredients and gently hand mix.
- Line 2 baking sheets with parchment paper.
- Evenly spread the raw granola onto the baking sheets.
Baking
- 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.
- Once golden brown and the oats are slightly crisp remove them from oven.
- Add toasted coconut to the mixture and incorporate fully.
- Granola is ready! Enjoy heartily! You can serve it immediately or store it later (see below).
Storage
- 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.
- Defrost in the fridge overnight and bake for 10 min at 325 F on a baking tray to reheat for serving.