Dark Chocolate Pistachio Granola

5 from 1 reviews


  • 3 cups rolled oats
  • 1 cup shelled pistachios (about 2 cups in shell)*
  • 1 cup seeds (I’ve used pumpkin and sunflower)
  • 1 tsp cinnamon
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil, melted
  • 1/31/2 cup maple syrup
  • 1/2 cup dark chocolate chunks
  • optional: 1 egg white, whipped (helps make clusters in granola)


  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine rolled oats, pistachios, seeds, cinnamon and sea salt.
  3. Add in vanilla, coconut oil and maple syrup and stir to combine.
  4. If using egg white, stir in now. Do NOT stir in chocolate chips before baking.
  5. Line a baking sheet with parchment or a silicone mat.
  6. Spread out granola over sheet.
  7. Bake for 15 mins on lower rack.
  8. After 15 mins, switch to top rack and bake for another 15-20 mins or until granola is browned slightly and crispy.
  9. Let cool completely on baking sheet (will take about an hour)
  10. Stir in chocolate chunks.
  11. Will keep for up to 2 weeks in an airtight container or mason jar (if it keeps that long).
  12. Serve overtop of Silk Almond Dairy-Free Yogurt or desired base.


*I buy unshelled pistachios as they are way cheaper, however feel free to buy shelled if you don’t want to ruin your manicure!



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