Maple Pistachio Granola
This Maple Pistachio Granola is the perfect way to start the day off! Oats, pistachio nuts, coconut flakes, and pepitas are coated with a maple syrup/brown sugar mixture that incorporates fall spices and has a secret ingredient to keep it crispy!
Easy to make, easy to eat…love that!
The first step in making this is to plump your cherries if they are too dry and hard. If that’s the case, add a touch of water, cover them and microwave for 45 seconds. That will bring them back to life!
Then, combine the oats, pistachio, coconut and pumpkin seeds. I like to use the large flakes of coconut instead of shredded but feel free to use whatever you have.
In another bowl, mix the olive oil, maple syrup, brown sugar and spices. Stir well and add the egg whites (one at a time), whisking vigorously after each addition. Pour the wet ingredients over the dry ingredients and stir really well! Make sure every bit of the dry ingredients are coated in sauce.
Spread the mixture on a prepared baking sheet and bake for 20 minutes. Stir well and return to the oven to bake for another 15-25 minutes or until beautifully golden.
Cool to room temperature before stirring. Add the cherries and mix to incorporate them.
I like to store the granola in glass containers to keep the granola crisp. It will keep for weeks! It’s also great for gifting!
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Maple Pistachio Granola
Makes: 24 servings
Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: 50 minutes
Ingredients
For the Dried Cherries:
- 1 cup dried cherries
For the Granola:
- 2 & 3/4 cups rolled oats
- 1 cup shelled pistachios, salted
- 1 cup unsweetened shredded coconut (sweetened also works)
- 1/3 cup pepitas (shelled pumpkin seeds)
- 1/3 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1/3 cup light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom, optional
- 1 tsp 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 1/2 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.
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.
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.
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.
Recipe by The Cafe Sucre Farine
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