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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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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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