If I had to pick one pantry staple I use every day, it would be granola. I snack on it by the handful while working, serve it as a cereal, layer it into yogurt and fruit parfaits, and sprinkle it over desserts for extra crunch. Homemade granola is quick to prepare, keeps for days in an airtight jar, and delivers satisfying flavor and texture without preservatives.
Granola is simply a blend of rolled oats, nuts, seeds and a bit of sweetener—often maple syrup or honey—tossed with oil, then baked until golden. It’s remarkably adaptable: swap nuts, seeds and spices to suit your taste, and leave out any dried fruit if you plan to add fresh fruit at serving time. No special equipment is needed—just a bowl, a spoon and a rimmed baking sheet.
For this version I made coconut and pistachio the stars. Toasted coconut adds tropical notes and great texture, while pistachios bring a rich, slightly savory crunch. I include sunflower and flax seeds for extra nutrition and texture, and use pure maple syrup to sweeten and bind the mix together. If you prefer a fruitier granola, fold in raisins, chopped dried apricots, or cranberries after the granola has cooled so they retain their texture.
How to Make Granola
- Preheat the oven and line a rimmed baking tray with parchment paper.
- Mix oats, pistachios, sunflower seeds, coconut chips and flax seeds in a large bowl.
- Whisk melted coconut oil, maple syrup, brown sugar and salt in a separate bowl until smooth.
- Pour the wet mixture over the dry ingredients and stir with a spatula until everything is evenly coated.
- Scoop the granola onto the prepared baking tray and spread it into an even layer.
- Bake, stirring every 10–12 minutes to prevent hot spots and ensure even browning.
- Remove the granola when it turns golden brown and smells toasty, then let it cool completely so it crisps up.
- Once cool, stir in any dried fruit or chocolate chips—do not bake these in, or they will melt or become overly tough.
- Store the cooled granola in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
Coconut Pistachio Granola
Author: Jenn Davis
Summary: Coconut Pistachio Granola made with maple syrup, sunflower seeds, flax seeds, toasted coconut flakes and pistachios. A simple, crunchy homemade granola that’s great for breakfasts, snacks and parfaits.
Prep: 10 mins Cook: 30 mins Total: 40 mins
Ingredients
- 3 cups whole oats
- 1 cup shelled pistachios
- 1/2 cup sunflower seeds
- 1 cup coconut chips
- 2 tbsp flax seeds
- 2 tsp kosher salt
- 1/4 cup light brown sugar
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
Instructions
- Preheat the oven to 350°F (176°C). Line a large rimmed baking tray with parchment paper.
- In a medium bowl, combine the oats, pistachios, sunflower seeds, coconut chips and flax seeds. Stir to mix evenly.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, brown sugar and salt until the sugar begins to dissolve and the mixture is smooth.
- Pour the wet mixture over the dry ingredients and stir with a spatula until every piece is evenly coated.
- Spread the mixture in an even layer on the prepared baking tray. Bake for 30–35 minutes, stirring every 10–12 minutes to prevent burning and to encourage even toasting.
- When the granola is a deep golden brown and fragrant, remove it from the oven and allow it to cool completely on the tray; it will crisp up as it cools.
- If desired, once cool, fold in dried fruit or chocolate chips. Store the granola in an airtight container at room temperature for up to two weeks.
Tips and Variations
If you prefer larger clusters, press the granola gently into the pan before baking and avoid over-stirring. For a vegan version, use coconut sugar or additional maple syrup instead of brown sugar. Swap pistachios for almonds or pecans, or add a teaspoon of cinnamon or vanilla for warm flavor. Toasted coconut adds a tropical note, but you can replace it with shredded coconut or leave it out entirely.
Serving Suggestions
Serve this granola over yogurt with fresh berries, with milk as a cereal, sprinkled on smoothie bowls, or enjoy it by the handful as a snack. It also makes a thoughtful homemade gift—pack it in a jar with a ribbon for friends and family.
Storage: Keep granola in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed bag for up to three months.
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