Crunchy Maple Pistachio Granola with Cherries & Coconut
This Maple Pistachio Granola is super crisp, clumpy and full of fabulous flavor. Lightly sweetened with maple syrup, it makes a delicious breakfast or a perfect gift with free printable labels!
Servings: 24 servings
Calories: 164kcal
Ingredients
For the dried cherries
- 1 cup dried cherries
For the granola
- 2¾ cups rolled oats
- 1 cup shelled pistachios I use salted pistachios
- 1 cup unsweetened shredded coconut sweetened also works
- ⅓ cup pepitas (shelled pumpkin seeds)
- ⅓ cup extra virgin olive oil
- ½ cup maple syrup
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom optional
- 1 teaspoon kosher salt maybe a bit more, to taste
- 2 egg whites from large eggs
Instructions
For the dried cherries:
- If your cherries are nice and plump, you can skip this step. If not, place the cherries in a small microwave-safe bowl or cup. Sprinkle with ½ teaspoon of water. Cover the container with plastic wrap and microwave for 45 seconds on high power. Remove from the microwave and set aside to cool.1 cup dried cherries
For the prep:
- Preheat the oven to 300˚F. Line a sheet pan with parchment paper. Set aside
- For the granola:
- In a large bowl, combine the oats, pistachios, coconut and pumpkin seeds.2¾ cups rolled oats, 1 cup shelled pistachios, 1 cup unsweetened shredded coconut, ⅓ cup pepitas (shelled pumpkin seeds),
- In a medium bowl, combine the olive oil, maple syrup, brown sugar, cinnamon, cardamom (if using), and salt. Stir well to combine. Add the egg whites, one at a time, whisking vigorously after each addition.⅓ cup extra virgin olive oil, ½ cup maple syrup, ⅓ cup light brown sugar, 1 teaspoon ground cinnamon ,½ teaspoon ground cardamom,1 teaspoon kosher salt, 2 egg whites
- Pour the wet ingredients over the dry, making sure to scrape the bowl well. Stir until the oat mixture is well coated. Take a tiny taste and sprinkle with a bit more salt, if needed.
- Transfer the granola to the prepared pan and spread to a single layer.
- Bake for 20 minutes then stir well to redistribute the mixture. Return to the oven and bake for another 15-25 minutes or until beautifully golden.
- Remove from the oven and cool to room temperature before stirring and storing. Add the cherries and mix to distribute.
- Store in an airtight container. I like to use glass containers to keep the granola nice and crisp.
Notes
Adapted from NYTs Cooking.
Makes 6 cups of granola (24 - ¼ cup sevings)
Nutrition
Calories: 164kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 105mg | Potassium: 131mg | Fiber: 3g | Sugar: 10g | Vitamin A: 201IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg
