How to Make the Best Pistachio Granola

This granola isn’t just about pistachios, although their subtle green hue makes it extra eye-catching. It’s packed with a medley of nuts for layers of crunch and flavor in every bite. As written, the recipe is Keto-friendly, but it’s endlessly customizable. Add dried fruit, seeds, or even a dash of cinnamon to suit your taste or your family’s favorites.

Enjoy it straight from the jar, pour some milk over it for a quick breakfast, layer it with yogurt, or sprinkle it over ice cream for a decadent twist. However you serve it, this is one treat you’ll want to make again and again!

Ingredients

Instructions

Heat oven to 250 degrees. Line a baking sheet with parchment paper.

Stir the pistachios, sunflower seeds, almonds, pecans, chia seeds and coconut in a bowl or other container. You can use any nuts in this recipe to make it your own.

Combine coconut oil, maple syrup, honey, vanilla, nutmeg, Swerve brown sugar, cardamom, salt and cinnamon in a saucepan. Heat on low until melted. Stir in the maple extract if you want a more intense maple flavor. Pour the liquid mixture over the nuts and stir to coat.

Spread the nut mixture on a baking sheet. Bake for 50 minutes, stirring and flipping the nuts every 15 minutes.

Remove from the oven and break apart. Store in an air-tight container or resealable bag in the refrigerator.

If you like this recipe, you may also like the following recipes:

Keto Granola with Red Berries

Cheesecake Parfaits

Healthy Breakfast Yogurt Bowls

Pistachio Granola

Use any nuts in this recipe to customize it to your taste. The result will be a deliciously crunchy granola without the carbs. Serve it with milk, yogurt or as a snack by itself.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 6

Equipment

• 1 measuring cup
• Measuring spoons
• 1 large baking sheet
• Parchment paper
• 1 Large spoon
• 1 large bowl

Ingredients

  

• 3/4 cup shelled pistachios
• 1/4 cup pepitas
• 1/4 cup sliced or slivered almonds
• 1/2 cup shelled pecans
• 1/8 cup chia seeds
• 1/3 cup unsweetened coconut
• 4 Tbsp. coconut oil melted
• 4 Tbsp. maple syrup I used Birch Bender’s
• 1 cup honey
• 1/2 tsp. vanilla extract
• 1/2 tsp. nutmeg
• 3/4 tsp. salt
• 1 cup Swerve brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. cardamom
• 1/4 tsp. maple extract optional

Instructions

 

• Heat oven to 250 degrees.
• Line a baking sheet with parchment paper.
• Stir the pistachios, sunflower seeds, almonds, pecans, chia seeds and coconut in a bowl or other container. You can use any nuts in this recipe to make it your own.
• Combine coconut oil, maple syrup, honey, vanilla, nutmeg, Swerve brown sugar, cardamom, salt and cinnamon in a saucepan.
• Heat on low until melted.
• Stir in the maple extract if you want a more intense maple flavor.
• Pour the liquid mixture over the nuts and stir to coat.
• Spread the nut mixture on a baking sheet.
• Bake for 50 minutes, stirring and flipping the nuts every 15 minutes.
• Remove from the oven and break apart.
• Store in an air-tight container or resealable bag in the refrigerator.

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