Dark Chocolate Pistachio Granola
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 cups 1x
Ingredients
Scale
- 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
- 1/3–1/2 cup maple syrup
- 1/2 cup dark chocolate chunks
- optional: 1 egg white, whipped (helps make clusters in granola)
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine rolled oats, pistachios, seeds, cinnamon and sea salt.
- Add in vanilla, coconut oil and maple syrup and stir to combine.
- If using egg white, stir in now. Do NOT stir in chocolate chips before baking.
- Line a baking sheet with parchment or a silicone mat.
- Spread out granola over sheet.
- Bake for 15 mins on lower rack.
- After 15 mins, switch to top rack and bake for another 15-20 mins or until granola is browned slightly and crispy.
- Let cool completely on baking sheet (will take about an hour)
- Stir in chocolate chunks.
- Will keep for up to 2 weeks in an airtight container or mason jar (if it keeps that long).
- Serve overtop of Silk Almond Dairy-Free Yogurt or desired base.
Notes
*I buy unshelled pistachios as they are way cheaper, however feel free to buy shelled if you don’t want to ruin your manicure!
Nutrition
- Serving Size: 1/2 cup