I made this granola this morning. Its good, but I would suggest decreasing the salt content, and I also added maybe an extra tablespoon or two of real maple syrup (you could probably also just use more honey).
Pistachio-Coconut Olive Oil Granola
The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil. Packaged in mason jars, it's a lovely gift.
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Credit: Anna Stockwell
2 1/2 cups rolled oats
1 cup crispy puffed rice cereal
1 cup pistachios, roughly chopped
1 1/2 cups unsweetened coconut chips
1/2 cup ground flax seeds
1 cup golden raisins
1/4 tsp. allspice
1/2 tsp. cinnamon
1 tsp. fleur de sel
1/2 cup extra virgin olive oil
1/2 cup honey
1. Preheat oven to 300° and line two large baking sheets with parchment paper
2. In a large bowl, combine the oats, rice, pistachios, coconut, flax, raisins, allspice, cinnamon, and salt. Using your hands or a large spoon, mix well to combine.
3. In a small saucepan, heat the olive oil and honey over low heat until hot but not boiling, about 3 minutes. Whisk to combine, then pour over the dry mixture and toss to coat evenly. Divide between the prepared baking sheets, spreading mixture into an even layer.
4. Bake, stirring occasionally, until the granola is golden brown, about half an hour. Let cool completely before storing. You may need to break up larger pieces with your hands. Granola keeps, sealed in an airtight container, for up to three weeks.
Ratings & Reviews (4)
oh also, add the golden at the very end, maybe 5 minutes before pulling the granola out.
I omitted the puffed rice cereal and increased the oats by the same amount. Also substituted almonds for pistachios. Came out great!
Great recipe as base for all sorts of variations. I also omit the puffed rice and substitute oats. Flax seed powder inspired addition. I added some cardamom to the honey/olive oil, which was lovely.
Pistachio-Coconut Olive Oil Granola
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