Homemade Pistachio Granola Recipe with Dried Cherries

My Pistachio Granola recipe is an easy, crunchy way to make your granola at home. This pantry-friendly recipe contains dry primary ingredients and a touch of sea salt for the perfectly balanced homemade granola. Trust me, you’ll never buy store-bought granola! If you want more pistachio recipes, check out my Bakery-Style Pistachio Muffins Recipe with Pudding or my No-Chill Brown Butter Pistachio Chocolate Chip Cookies.

As an easy baking project, I started making golden brown homemade granola during 2020. Working from home, I reached for snacks more often, and I wanted something easy to have on hand. This recipe is excellent as a snack but also adds a fun crunch to yogurt parfaits or a smoothie bowl. This version is my favorite granola recipe.

Pistachio Granola is a fun twist on your everyday granola. I love the pop of green that the pistachios add. For this recipe, make sure you use unsalted pistachios! This crunchy texture is next level, and I promise you’ll love this homemade granola recipe as much as I do! This recipe was inspired by this easy granola recipe.

Why You’ll Love This Recipe

• Effortless preparation – This granola comes together easily with a few simple steps and some basic ingredients.
• Cost-efficiency – Making your own granola is an easy way to save money. Packaged granola tends to be more expensive than making it at home.
• Customization options –  The granola can be changed to suit individual taste preferences and dietary requirements. For instance, you can add nuts, lemon zest, and maybe even a little flaxseed!

Ingredients

• Unsalted pistachios – These vibrant green nuts add a delightful crunch and a rich, buttery flavor to the granola.
• Old-fashioned rolled oats – The hearty base of the granola, old-fashioned rolled oats provide a satisfying chewiness and a great source of fiber.
• Pecans – These buttery, slightly sweet nuts complement the pistachios and oats’ distinct flavor and crunchy texture. Pecans contribute a nutty richness to the overall mix.
• Pepitas (pumpkin seeds) – Pepitas offer a nice nuttiness, while their crunchiness enhances the granola’s texture.
• Salt – A pinch of salt enhances the flavors of the other ingredients, balancing the sweetness of maple syrup and dried cherries with a subtle savory note.
• Ground cinnamon – The warm and aromatic spice of cinnamon infuses the granola with a cozy and comforting flavor.
• Vanilla extract – This aromatic essence adds a warm and sweet undertone, enhancing the overall richness of the granola. I love the vanilla flavor!
• Maple syrup – This natural sweetener adds a rich, caramel-like sweetness to the granola, coating the ingredients and creating clusters of irresistible goodness. Maple syrup also contributes a distinct and indulgent flavor.
• Olive oil – Olive oil helps bind the ingredients together while adding a subtle fruity undertone. It contributes to the granola’s crispiness and achieves the perfect golden-brown finish.
• Dried cherries – The sweet and tangy dried cherries provide a fruity flavor, balancing the nuttiness and sweetness of the other ingredients. Their chewy texture adds a delightful contrast to the crunchy nuts and seeds.

Substitutions and Variations

• Coconut oil – Infuse a tropical flavor by substituting olive oil with coconut oil. This swap adds richness and a hint of coconut undertones.
• Honey in place of maple syrup – Opt for a distinct sweetness if you don’t have maple syrup on hand. 
• Almonds instead of pecans – Swap pecans with almonds for a different nuttiness and a firmer crunch. Almonds contribute a unique texture and flavor to the mix.
• Cranberries instead of cherries – Replace dried cherries with cranberries for a tart and tangy twist. Cranberries add brightness and balance to the sweetness. Cranberry pistachio granola sounds delicious! You could use any dried fruit you like; just make sure to do so after the pistachio granola has cooled. 
• Adding coconut – Introduce shredded or flaked coconut for a tropical touch. The coconut brings chewiness and a subtle exotic flavor to the granola.
• Including chocolate – Elevate indulgence by adding dark chocolate chunks or chips. The chocolate provides a decadent element, complementing the nuts and fruit with its rich sweetness. Chocolate chips would be a great addition to this recipe! 

Step by Step Instructions

Step 1: Preheat your oven to 350° Fahrenheit (175°Celsius).

Step 2: Next, line a rimmed baking sheet with parchment paper.

Step 3: Combine pecans, pepitas, pistachios, rolled oats, cinnamon, and salt in a large bowl.

Step 4: Mix the dry ingredients thoroughly until evenly distributed.

Step 5: Then, pour in maple syrup, olive oil, and vanilla extract.

Step 6: Give the mixture a big stir until everything is combined.

Step 7: Transfer the mixture to the prepared baking sheet.

Step 8: Press the pistachio granola down firmly.

Step 9: Bake for 25 minutes, stirring halfway through (at the 12-minute mark). Press down again before continuing to bake until golden brown.

Step 10: Allow the granola to cool for 1 hour. After cooling, add dried cherries to the granola. Enjoy your homemade pistachio granola!

Tips and Notes

• Even coating – Ensure an even coating of sweeteners and fats by tossing the ingredients thoroughly. This guarantees every element is well-coated for a balanced flavor.
• Low and slow baking –  Bake the pistachio granola at a low temperature for a longer time to achieve optimal crispiness without burning the nuts or causing the sweeteners to caramelize too quickly.
• Stirring during baking – Gently stir the granola halfway through the baking time to promote even browning. This prevents clusters from forming too early and ensures a consistent texture.
• Cooling – Allow the homemade granola to cool completely on the baking sheet before breaking it into clusters. This helps it firm up, resulting in a satisfying crunch.
• Mixing in chocolate – If adding chocolate, wait until the granola has cooled slightly before mixing in the chocolate chunks or chips. This prevents them from melting completely, maintaining distinct chocolate pieces in the granola.
• Customization – Feel free to customize the recipe based on personal preferences. Adjust sweetness and spice levels, or add other favorite nuts, seeds, or dried fruits for a granola that suits your taste.

Recipe FAQs

Serving Suggestions

• Wine pairing –  Try a  semi-sweet or off-dry Riesling with its fruity and floral notes. It can provide a nice contrast to the crunchy and nutty elements in the granola. Or, if you’re feeling fancy… pair Champagne with this nutty granola. The acidity will balance the sweetness of the pistachio granola.
• Breakfast bowl – Enjoy the pistachio granola with your favorite yogurt or milk. Add fresh berries or sliced bananas for a wholesome and satisfying breakfast.
• Parfait – Layer the granola with Greek yogurt and a drizzle of honey in a parfait glass. Repeat for a visually appealing and tasty treat.
• Smoothie topper – Sprinkle the granola over your favorite smoothie bowl for an extra crunch.
• Ice cream topping – Elevate your ice cream using the granola as a crunchy topping. It pairs wonderfully with vanilla – top it with some high-quality olive oil, too!
• Dessert garnish – Use the homemade granola for desserts like puddings, panna cotta, or fruit salads. It adds a delightful crunch and nutty flavor.
• Granola bars – Press the mixture into a baking dish, bake, and cut into bars once cooled. Homemade granola bars make for a convenient and tasty snack.
• Gift in a jar – Layer the granola ingredients in a decorative jar, tie a ribbon, and give it as a thoughtful and delicious homemade gift.
• Cereal alternative – Enjoy the pistachio granola with milk as a cereal alternative for a quick and flavorful breakfast or snack.

Storage Instructions

Allow the granola to cool completely before transferring to an airtight container. Store at room temperature or refrigerate in warmer climates. Keep the homemade granola away from direct sunlight to maintain freshness. Pistachio granola stays fresh for up to two weeks when stored properly.