Go Back
–+ servings

Pistachio Cherry Coconut Granola

4.87 | 15 reviews
This granola is a perfect example of the granola "formula" I use. It is delicious every time I make it, and packed with feel-good ingredients. You end up with a golden, nutty, sweet and tart granola every time.
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12 servings

Equipment

Ingredients

  • 1/2 cup refined coconut oil, 100 grams / 3.5 ounces
  • 3 tablespoons pistachio butter, tahini, or any nut butter, 37 grams / 1.2 ounces
  • 1/2 cup honey, 150 grams / 5.3 ounces
  • 1/4 cup brown sugar, light or dark, 50 grams / 1.75 ounces
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 cup shelled raw pistachios, 113 grams / 4 ounces
  • 1 cup flax meal, 90 grams / 3.2 ounces
  • 1 cup unsweetened untoasted coconut chips, 50 grams / 1.8 ounces
  • 1 cup old fashioned rolled oats, 90 grams / 3.2 ounces
  • 1 cup dried cherries, 150 grams / 5.3 ounces
  • 1 cup hemp seeds, 120 grams / 4.25 ounces

Instructions 

  1. Position a rack to the center of the oven and preheat to 300°F convection.
  2. In a large heat-proof bowl, combine 1/2 cup of coconut oil, 3 tablespoons of nut butter, 1/2 cup honey, 1/4 cup brown sugar, 1 teaspoon cardamom, 1/2 teaspoon cinnamon and 1/2 teaspoon of salt. Use a spatula to lightly mix everything together.
  3. Melt the mixture, either using the double-boiler method on the stove top (see Note) or microwave on high for one minute. Mix everything vigorously to combine.
  4. In another large bowl, add the 1 cup of pistachios, 1 cup of flax meal, 1 cup of coconut chips, 1 cup of oats, 1 cup dried cherries, and 1 cup of hemp seeds. Mix together.
  5. Pour the wet ingredients into the dry ingredients and mix well. It might feel like you don’t have enough wet ingredients to coat the dry, but keep mixing! Soon everything will feel coated and a bit damp, and then we’ll be mixing even more in the oven.
  6. Transfer the granola to a parchment-lined half sheet pan and spread it out evenly.
  7. Bake at 300°F convection for 15 minutes, then stir the granola well on the sheet pan. This will prevent any bits from burning and ensure an even, toasty flavor.
  8. Continue to bake the granola for 20-30 more minutes, stirring every 10 minutes. I like to take mine out around the 35 minute mark when everything is looking nicely golden. It will still feel a bit soft, but don’t worry, granola crisps up as it cools.
  9. Let the granola cool before eating or storing it, then enjoy!

Notes

Note: The double-boiler method is when you fill a pot with an inch or two of water and bring that water to a simmer. Place a heat-proof bowl over the simmering water and use the heat to melt whatever is inside the bowl. This is a gentle heating method that is great for melting chocolate, melting butter, or warming up ingredients like in this recipe!