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.
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.