Description
This homemade Cranberry, Pistachio and Cinnamon Granola is a fragrant and crunchy treat, perfect for breakfast or snacking throughout the day.
Ingredients
Units
Scale
- 2 cups (480 ml) rolled oats
- 1 cup (240 ml) flaked almonds
- 3/4 cup (180 ml) sunflower kernels
- 1/3 cup (80 ml) linseeds
- 1 1/2 tsp ground cinnamon
- 1/2 cup (120 ml) maple syrup
- 2 tbsp grapeseed oil
- 2 tbsp honey
- 3/4 cup (180 ml) dried sweetened cranberries
- 1/2 cup (120 ml) shelled pistachios
Instructions
- Preheat your oven to 180°C (350°F). Line a baking tray with non-stick baking paper.
- In a small saucepan over low heat, combine the maple syrup, honey, and grapeseed oil. Stir until the mixture is smooth and runny, about 2 minutes.
- In a large mixing bowl, combine the rolled oats, flaked almonds, sunflower kernels, linseeds, ground cinnamon, and shelled pistachios.
- Pour the warm syrup mixture over the dry ingredients and mix thoroughly until everything is evenly coated.
- Spread the granola mixture evenly onto the prepared baking tray.
- Bake in the preheated oven for 20 minutes, stirring halfway through, until the granola is golden brown and fragrant.
- Remove from the oven and allow to cool completely on the tray. Once cooled, stir in the dried sweetened cranberries.
- Store in an airtight container for up to two weeks.
Notes
- Store the granola in an airtight container to maintain its crunch.
- Feel free to substitute ingredients like using pumpkin seeds instead of sunflower kernels, or adding dried fruits like apricots or goji berries.
- Serve with yogurt and fresh berries for a complete breakfast.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 15 grams
- Sodium: 5 mg
- Fat: 11 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 0 mg