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One of the very first articles I ever wrote here on The Fit RV website was all about pistachios. I’m sure you all remember it, word for word, and I’m sure it completely changed your lives. I remember those first days with the website, James and I were so cute and naive! We’d watch the statistics on our articles, “Oh look, honey! 30 people read my pistachio article! Wow, that’s so cool! I’m almost famous!” But seeing as I’d send that article to about 50 close family and friends, well, YOU do the math.
So it’s been years since that first article when I mentioned pistachios, and now finally here we are once again talking about my favorite neglected nut. When I told James I was thinking about sharing our pistachio granola recipe, he did a nerd flipout on me. “No! You can’t! “Pistachio” is my test word when I do updates to the website! It’s the only word I know that pulls up only one of our articles…you’re going to thwart my system!”
So naturally, I decided I absolutely HAD to share this recipe with you. Sorry, honey. (not really)
But seriously. Guys, granola is SO easy to make. Once you try it, you’ll wonder why you ever bothered buying it. Homemade has a different taste than store-bought…a much more pleasing taste if you ask me. And oh my, this pistachio granola? Between the taste and the wholesome ingredients, it’s just about Granola Perfection. I love to make it pre-trip, store it in a mason jar, and then pour it over yogurt and berries for a hassle-free and healthy breakfast in the RV.
But there is one source of contention between James and me when it comes to this recipe. James doesn’t like dried fruit in any granola recipe, and I love it. He says it’s a texture nightmare. You’ve got the satisfying crunch of the granola, and then once that’s crunched away in your mouth, you’re still left chewing the dried fruit. I don’t mind that one bit. But, if you’re another texture-sensitive soul like James, I’ve left the dried tart cherries in this recipe optional. See? I’m nice.
Stef’s Simple and Spectacular Pistachio Granola Recipe!!!
- 2 ¼ cups rolled oats (not quick cooking)
- ¾ cup shelled raw pistachios
- ½ cup coconut flakes (unsweetened)
- ½ cup honey
- 1 tablespoon coconut oil
- ½ teaspoon sea salt
- 1/2 cup chopped tart dried cherries
Preheat oven to 300 degrees. Lightly chop the raw pistachios. Reserve a rounded tablespoon of the raw pistachios (to be added after baking).
Mix together rolled oats, raw pistachios (all except one tablespoon) and coconut in bowl. If you’re using dry roasted pistachios instead of raw, don’t add! You’ll simply toss those in after baking the rest of the granola.
Microwave the honey, coconut oil, and salt for about 30 seconds, and then stir until the coconut oil is liquid consistency.
Pour honey mixture over the oat mixture and toss thoroughly.
Transfer to a parchment-lined rimmed baking sheet and spread in an even layer.
Bake until oats are lightly golden, 25 to 35 minutes, stirring every 7-10 minutes.
Remove from oven and add the remaining tablespoon of raw pistachios. If adding dried fruit, add it after the oat mixture has cooled 10 minutes or so.
Once completely cooled, store in an airtight container. It’ll keep for up to 2 weeks at room temp, but storing in the fridge or freezer will extend that.
And there you have it, how easy was that?! As always, I love your comments, and would love to hear how you’d modify this recipe to your own tastes. So scroll down and let me know what you think!
Can you tell me what the purpose of the one spoon of pistachios at the end that are not roasted?
I asked Stef – it’s to cut the toasted flavor of the pistachios with a little of the raw flavor.
Also, it makes it prettier – with bits of green showing in all that brown.
But it’s not a requirement. You could toast them all if you prefer.
Thanks for commenting!
Stef, would you say that the recipe is enough for about 12 servings of 1/4 cup each? (Trying to calculate Weight Watcher Smart Points.)
Great question. I’m honestly not sure how many servings we get out of this. When I make yogurt parfaits with it, I usually use a regular spoon and scoop two big spoonfuls in the parfait. 1/4 cup seems a reasonable serving of granola, depending on your caloric needs and what else you’re eating with it, but I think our serving sizes are probably closer to two tablespoons.
You would both love Jamie Oliver’s Granola Dust! Check it out.
Okay, Marg, I’ll go check it out now! Thanks for the suggestion, I’m always looking for other simple and healthy granola ideas.
For the best pistachios around:
Nope I have no affiliation other than our having bought from them for decades.
Definitely will try.
Trivia for today: what did David Fiddyment say to his wife after much research as to what they would grow on their new ranch that they were among the first to plant ?
Answer: Pistachios, to which his wife Dolly answered, What the heck is a pistachio???
How do I know this? Because she told me in 1986 one night when she was my patient in our local hospital. Sadly, their original orchard is now a development, but they have trees elsewhere, still here in Northern California.
I love this story, Velda! Good thing she didn’t shoot his idea down. David Fiddyment turned into the California King of Pistachios because of that decision!
Hmmmmmm, sounds tasty.
Thanks for sharing.
Gary & Deb