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Crunchy pistachio and coconut granola

Total time1 h 20 min Preparation 10 min · Cooking 40 min · Resting 30 min How this time is calculated

Preparation excluding the indicated waiting: 10 min · Cooking: 40 min · Resting: 30 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings10

Allergens
Cereals containing gluten: Ingredient to check: Oats. Nuts: Ingredient to check: Pistachios. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating 5.0 / 5 (1)

Homemade oat granola with pistachios, coconut flakes and pumpkin seeds, sweetened with honey and brown sugar. Slowly toasted, it becomes crisp as it cools.
Jump to steps
Toasted rolled oat granola with pistachios, coconut flakes and pumpkin seeds in an ivory bowl

Key recipe details

10 minpreparation excluding indicated waiting
40 mincooking
30 minResting
10servings
2.232 kcalwhole recipe
223 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation 10 min · Cooking 40 min · Resting 30 min How this time is calculated

Preparation excluding indicated waiting: 10 min · Cooking: 40 min · Resting: 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegetarian Dessert 1 to 2 hours Home-style
Allergens
Cereals containing gluten: Ingredient to check: Oats. Nuts: Ingredient to check: Pistachios. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.
View full classification 13 tags
Diet
Vegetarian
Dish type
Dessert
Meal
BreakfastAfternoon snackSnack
Preparation
Baking
Appliances
OvenSaucepanMixing bowl
Cuisine
Home-style
Season
All year round
Occasion
Everyday menu
Total time
1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Dessert

Meal

Breakfast · Afternoon snack · Snack

Total time

1 to 2 hours

What you need

Ingredients

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Method

  1. Preheat the oven to 150 °C using conventional top and bottom heat. Line a large baking tray with baking paper. Roughly chop the shelled pistachios. In a large bowl, mix the rolled oats, pistachios, coconut flakes, pumpkin seeds and salt.

  2. Put the brown sugar, honey and extra virgin olive oil in a small saucepan. Warm over low heat for 1–2 minutes, stirring, until the sugar is incorporated and the mixture flows. Do not let it boil or turn into caramel.

  3. Pour the sweet mixture over the dry ingredients in the bowl. Stir with a spatula, lifting from the bottom, until all the oats are coated. Spread on the tray in a thin, even layer about 1 cm thick.

  4. Bake on the middle shelf for about 30–35 minutes. Stir after 10 and 20 minutes and rotate the tray if it browns unevenly. Remove when the oats and coconut are lightly golden and the mixture looks dry; it will still feel slightly soft while hot.

  5. Leave to cool completely on the tray for about 30 minutes without stirring further. Once cold and crisp, break up any large clusters by hand and divide into 10 servings of approximately 45 g, depending on the final weight.

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