Lemon Pistachio Granola
A hint of lemon and crunchy pistachios makes this granola a perfect addition to your breakfast.
Yield: 4 cups
Calories: 644kcal
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
Store in an airtight container up to 1 month.
Nutrition
Serving: 4tbsp | Calories: 644kcal | Carbohydrates: 59g | Protein: 14g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Sodium: 449mg | Potassium: 572mg | Fiber: 8g | Sugar: 27g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 3mg