Cherry Pistachio Granola - dummies

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

A handful of this homemade granola will certainly satisfy your late-night munchies or craving for crunch. This flat-belly granola recipe features dried cherries and pistachios, but you can use your favorite nuts and seeds. To turn this into chewy granola bars, bake in a smaller, square baking dish and cut into bars while the granola is still warm.

Prep time: 15 minutes

Cook time: 25 minutes

Yield: 12 servings

1/2 cup shelled pistachios

1/2 cup sliced almonds

1/2 cup chopped pecans

2 cups old-fashioned oats

1/2 cup dried tart cherries

1/4 cup golden flaxseed

1/2 teaspoon pumpkin pie spice

1/4 teaspoon sea salt

1/4 cup brown sugar

1/4 cup coconut oil

1/4 cup agave nectar

1 teaspoon vanilla extract

  1. Preheat the oven to 300 degrees F.

  2. In a large bowl, combine the pistachios, almonds, pecans, oats, cherries, flaxseeds, pumpkin pie spice, and sea salt. Set aside.

  3. In a small pan over low heat, stir the sugar, coconut oil, and agave nectar until the sugar is dissolved. Remove from the heat and stir in the vanilla extract.

  4. Pour the sugar mixture into the large bowl with the dry ingredients, and stir until all the ingredients are coated evenly.

  5. Line a rimmed baking sheet with parchment paper and coat with cooking spray. Arrange the granola mixture close together on the pan. (The granola may not cover the entire pan.)

  6. Bake for 25 minutes, until the granola is slightly brown.

  7. Allow the granola to dry before breaking into chunks. Store in an airtight container for up to 1 week.

Per serving: Calories 249 (From Fat 140); Fat 16g (Saturated 5g); Cholesterol 0mg; Sodium 74mg; Carbohydrate 24g (Dietary Fiber 4g); Protein 5g.