Lemon Pistachio Granola
With a hint of lemon, and a bit of crunch and sweetness, this lemon pistachio granola is the perfect complement for your breakfast table.
I love a good homemade granola like this Maple & Olive Oil Granola.  Having some to snack on or top my morning yogurt is my favorite. Sure you can buy granola, but this way you can control the sweetness and taylor it to your taste preferences.
Why You'll Love This Recipe
- Easy to make
- Can make it as sweet as you want
- Easily made gluten-free
- Can be a great hostess or holiday gift
Ingredients
Rolled Oats – Make sure they are regular rolled oats and not the quick cooking kind. Use gluten-free oats if  needed.Â
Unsweetened Coconut – Coconut flakes or shredded coconut can be used.
Light Brown Sugar – To give it that rich caramel taste
Salt – Use fine sea salt
Sunflower Seeds – Raw, unsalted
Slivered Almonds – Blanched with the skin off.
Oil – Use a neutral oil such as canola, vegetable, or coconut oil.
Maple Syrup – Pure maple syrup
Lemon Juice – Fresh squeezed lemon juice is bestÂ
Pistachio – Roasted and salted
Sea Salt Flakes (Optional) – Maldon sea salt flakes for topping the granola after it bakes.
Instructions
- Pre-heat the oven to 325°F.
- Line a baking sheet with parchment paper and set it aside.
- Combine all the dry ingredients in a large bowl except for the pistachios and sea salt flakes. Mix well.
- In a small bowl mix together the oil, maple syrup, and lemon juice. Pour it over the dry ingredients and mix until combined.
- Pour the oat mixture onto the baking sheet and spread it out evenly.
- Bake for 10 minutes then stir and bake for another 6-10 minutes until the granola is lightly brown and toasted.
- Add the pistachios and stir.
- Once cooled sprinkle with the sea salt flakes.
- Let the granola cool completely then store in a sealed container.
Lemon Pistachio Granola
Materials
- 1 1/2 cup Rolled Oats Gluten-Free Oats if needed
- 1/4 cup Unsweetened Coconut, shredded Can use flakes instead
- 3 tbsp Light Brown Sugar
- 1/4 tsp Sea Salt, fine
- 1/2 cup Sunflower Seeds, raw
- 1/2 cup Slivered Almonds, blanched
- 1/4 cup Oil (ie. vegetable, canola, coconut)
- 1/4 cup + 3 Tbsp Maple Syrup
- 2 tbsp Lemon Juice
- 1/2 cup Pistachio, roasted and salted
- 1/2 tsp Sea Salt Flakes (ie. Maldon)
Instructions
- Pre-heat the oven to 325°F.
- Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl combine all the dry ingredients (Oats through almonds) and mix well.
- In a small bowl, combine the oil, maple syrup and lemon juice. Mix until well blended.
- Pour the liquid over the oats and stir to combine.
- Spread the granola mixture onto the prepared baking sheet, making sure it's spread to an even layer.
- Bake for 10 minutes, remove the granola from the oven and stir. Then return the granola to the oven for an additional 6-10 minutes or until the oats and nuts are lightly toasted.
- Once the granola is removed from the oven sprinkle the chopped pistachios over the oats.
- Let the oats cool with out touching them if you want larger chunks. If you like the granola more crumbly then stir them while they are still warm.
- Once fully cooled, sprinkle with the sea salt flakes (Optional) then stir the granola and place in a sealed container.
Notes
Nutrition
Recipe Tips
If you prefer your granola in large clumps let it cool without touching it.
If you prefer the granola more crumbly stir as it cools.
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