Spiced Pistachio Toasted Coconut Granola

Enjoy this healthy spiced pistachio toasted coconut granola as a snack or add a little milk and sliced bananas for a great start to the day!

Today. We make granola.

Making your own granola is pretty darn easy. If you can find a really good “base recipe” and then switch it up by adding different nuts, fruit or whatever your beautiful brain can dream up, you’ll be turning out granola left and right like no-body’s bidness.

I’ve been on a pistachio kick as of lately. Pistachios on my salad, pistachios in scones and now in my cereal. But on the real, my obsession really began with these shortbreads. So good.

I thought about adding some kind of dried fruit to this easy homemade granola and in doing so would give me the rights to call it muesli, but instead I added toasted coconut, which was a totally smart choice on my part because it added well, a toasty coconutty flavor to this granola.

Here’s how it all went down.

To toast your coconut you’ll want to spread out a half cup of sweetened or unsweetened coconut onto a small-ish rimmed sheet pan. Slide the pan into a preheated 300° oven and watch it like a hawk. I take it out every couple of minutes, toss it a round and pop it back in until it’s golden and smelling amazing.

So like I said earlier; finding a good base granola recipe is key. I took this recipe, doubled it… swapped out butter for coconut butter, added spices, nuts and toasted coconut, and just like that… it’s a new granola!

Now go grab a couple handfuls of pistachios.

Grab a knife and give it a rough chop. In the end it’s about a third to a half cup, scoot those off to the side for just a moment.

In a small bowl pour in the half cup of honey.

And the two tablespoons of coconut butter, not to be mistaken for coconut oil! Coconut butter is made from the pureed coconut solids so it’s thicker than just regular coconut oil. It comes in a jar as a solid, but if you pop a little bit of it into a bowl and into the microwave or you could just set the jar in a bowl of hot water it will liquefy. You’ll need 2 tablespoons.

A teaspoon of real vanilla extract…

… 1/4 teaspoon of {ground} cardamom. LOVE THIS SPICE!

Then a 1/4 teaspoon of ground cinnamon.

Lastly a good pinch of kosher salt.

And then whisk until smooth! Go ahead, take a whiff! It smells so good and it tastes as good as it smells!

Then, in a large bowl, measure out two cups of uncooked, old fashioned rolled oats. DO NOT USE QUICK OATS as they may dissolve in the oven.

Next add in the roughly chopped pistachios.

Then pour in the honey mixture… WAIT!

I almost forgot the toasted coconut!

Then, give all of that a grand stir before spreading the spiced pistachio toasted coconut mixture out evenly onto a lightly coconut buttered sheet pan. Pop the granola into the oven for 10 minutes rotating halfway through.

Next, to make a chunky granola, just lightly beat up an egg white with a fork or mini whisk…

Then pour the beaten egg whites onto the semi-toasted granola, stir and bake until the granola is a deep golden. The granola will be soft until it cools.

Give it one final stir and you’re good to go!

Have it as a snack with a side of dark chocolate.

Or my personal fave… make it into breakfast with milk [almond milk would be yummy well!] and maybe take it over the top with some sliced banana or a few raspberries? The milk really brings out all those spices and just like that you have a successful breakfast of champions.

Store it in an airtight container for a few weeks… if it’ll last that long.

Enjoy! And if you give this Spiced Pistachio Toasted Coconut recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 16 servings

Spiced Pistachio Toasted Coconut Granola

Enjoy this healthy granola as a snack or add a little milk and sliced bananas for a great start to the day!

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Additional Time: 5 minutes mins

Total Time: 45 minutes mins

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup toasted coconut, sweetened or unsweetened
• 1/3 cup shelled pistachios, roughly chopped
• 1/2 cup honey
• 2 tablespoons coconut butter
• 1 teaspoon real vanilla extract
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1 pinch kosher salt
• 1 egg white, optional

Instructions 

• To toast the coconut just preheat your oven to 300 degrees. Scatter the coconut onto a rimmed sheet pan and bake for 5-8 minutes or until golden, stirring {and checking on it} often.
• In a small bowl combine the honey, coconut butter, vanilla, cardamom, cinnamon and a pinch of kosher salt. Stir and set off to the side.
• In a large mixing bowl; combine the oats, pistachios, toasted coconut and pour in the honey mixture. Stir to combine.
• Spread the granola mixture onto the same rimmed sheet pan you used for the coconut and bake at 350 degrees for 10 minutes, rotating the pan halfway through the baking time.
• Note: For a chunky granola simply beat an egg white and mix it into the granola after it's been baking for 10 minutes. This step is purely optional.
• Stir and continue to bake for an additional 5-10 minutes or until the granola is a deep golden color. Let cool and store in an airtight container for a few weeks.
• Serve as a snack or add some milk and enjoy it as breakfast.

Calories: 116kcal, Carbohydrates: 17g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 8mg, Potassium: 87mg, Fiber: 2g, Sugar: 9g, Vitamin A: 11IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks, Breakfast

Cuisine: American

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