Ingredients:
2 cups old-fashioned rolled oats
1/4 cup unroasted, unsalted pepitas (pumpkin seeds)
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 cup virgin coconut oil (liquified)
1/4 cup + 1 tablespoon pure maple syrup or honey
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup roasted, salted pistachios
Optional mix-ins (pick one or two): bittersweet chocolate chips or cacao nibs, dried tart
cherries, toasted coconut flakes, pecans, puffed quinoa, or choose your own
Instructions:
1. Preheat the oven to 375°F. Line a large, rimmed baking sheet with a silicone mat or
parchment paper.
2. In a large mixing bowl, stir together the oats, pepitas, salt, and cinnamon. Then stir
in the coconut oil, maple syrup, and extracts.
3. Spread evenly onto the baking sheet and bake until lightly toasted, about 13 to 15
minutes. Stir in the pistachios and bake for 5 minutes more.
4. Stir then let stand on a cooling rack to cool and further crisp. If desired, stir in
optional mix-ins and serve. Store granola in an airtight container for up to 2 weeks.
Hint: To serve as a granola bowl, arrange in each bowl 3/4 cup vanilla Greek-style yogurt,
1/2 cup Homemade Pistachio Granola, and 3/4 cup fresh or thawed frozen mixed berries
or seasonal fruit of choice.
Serves: 8
Protein: ~
Calories: 230