Pistachio Pomegranate Granola
Isn’t the color in this granola beautiful? A little handful for an afternoon snack or a bowl with fruit and yogurt is perfect.
Servings: 16
Ingredients
- 1/2 Cup Coconut Oil
- 1/2 Cup Pure Maple Syrup
- 1 Tablespoon Honey
- 2 Tablespoons Brown Sugar
- 2 teaspoons Vanilla
- 3 1/2 Cups Thick Rolled Oats
- 1/4 Cup Pepitas
- 3/4 Cup Puffed Rice not rice krispies, these are puffier
- 1 Cup Pistachios raw
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Sea Salt
- 1 Egg White
- 1 1/4 Cup Pomegranate Craisins
Instructions
- In a pot over medium heat mix together coconut oil, maple syrup, honey and brown sugar.1/2 Cup Coconut Oil, 1/2 Cup Pure Maple Syrup, 2 Tablespoons Brown Sugar, 1 Tablespoon Honey
- Remove from the heat and stir in vanilla extract.2 teaspoons Vanilla
- Meanwhile, in a large bowl mix together oats, pepitas, puffed rice, pistachios, cinnamon and salt.3 1/2 Cups Thick Rolled Oats, 1/4 Cup Pepitas, 3/4 Cup Puffed Rice, 1 Cup Pistachios, 1 1/2 teaspoons Cinnamon, 1/2 teaspoon Sea Salt
- Pour the hot oil syrup mixture over the oats.
- Then, using a whisk whip the egg white until its frothy.1 Egg White
- Fold the egg white into the oat mixture.
- Line a large baking tray with foil and then pour out the oats onto the baking sheet, spreading them out with a spatulat.
- Bake at 325 degrees for 30-40 minutes or until golden. Do Not stir this during baking or cooling, or the clusters will break up.
- Let cool completely and then break up into clusters and add the pomegranate craisins.1 1/4 Cup Pomegranate Craisins
Notes
The egg white and not stirring the granola is what creates those yummy nuggets of goodness so make sure you follow the recipe exactly.
Store in an airtight container.
Nutrition
Serving: 1g | Calories: 244kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 79mg | Potassium: 186mg | Fiber: 3g | Sugar: 16g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg