Oh how I love freshly made granola! It’s just perfect on its own, with my favourite almond milk, with non-dairy yogurt, with fruit salad, or, best yet, as a topping for ice cream!
I particularly like this recipe because it’s super quick and only calls for a handful of ingredients. I first found this recipe on one of my favourite sites, Blissful Basil. I tweaked the ratios, opting for a significantly different “oats to pistachios” ratio. I also thought it would be nice to add some nice dried fruit after the oatmeal mixture had been baked. We’ve really enjoyed this recipe, and we hope you do too.
2 cups thick oats (we use Bob’s Red Mill gluten free)
1 cup shelled unsalted roasted pistachios
1/4 cup coconut oil – warmed to liquid
1/4 cup maple syrup
1/4 teaspoon Himalayan or sea salt
1/2 cup chopped dried apricots (we use Organic Traditions)
1/2 cup white mulberries (we use Organic Traditions) *
Preheat oven to 350 degrees. Warm coconut oil to liquid. Add maple syrup and salt to the coconut oil and blend well. Add oats and pistachios and mix to make sure oats and pistachios are well covered. Spread evenly on parchment-lined baking tray. Bake for 8 – 10 minutes…or until fragrant…trust me, it well smell heavenly! Remove from oven and let cool. Add chopped apricots and mulberries. Store in air-tight container and enjoy! 🙂
*Unlike most berries, mulberries have an impressive amount of protein!