Pistachio Pepita Granola

Pistachio Pepita Granola
The chill of January. A time for hearty soups, belly warming pastas, and cranking up that slow cooker. Not a time for salads. Or rice cakes. Or freeze dried low-calorie salt “flavored” kale chips.

While I’m not against a little detox from the over indulgences of the holidays, the morning chill that creeps under my covers and tests every bit of personal will to drag my butt out of bed is not the type of encouragement I need to blend up an icy slurry of greens and call it a breakfast smoothie.

So then there is granola. There is naughty granola that offers tasty clusters of deliciousness and more sugar than a bowl of Lucky Charms, and then there is the uber-healthy granola consumed by those who start their day with a light 26-mile jog. You know that granola. Full of trendy grains, maybe some kale chip dust, and seeds I prefer to use for growing stylish hairdos on my indoor plants.

This pistachio pepita granola is the best of both of those worlds, offering sweetness through honey, pure maple syrup, and dried fruits with the health benefits of pistachios, pumpkin seeds, and sunflower seeds. This granola will warm you with its spices and start off your chilly winter Monday in the most comforting way. Comfort; not rice cakes.


This is the perfect granola base. It is easily adaptable should you want to double the recipe or if you can’t find a particular ingredient. I adapted the original recipe from the cookbook Whole-Grain Mornings.

Trader Joe’s seems to be the best place to meet your seed needs for this recipe. You’ll stock up with the size of the bags, but this is a good thing because you will make this recipe over and over. Maybe in the same week. Like I did. Twice.

Did I mention you just throw everything in a bowl (with the exception of those dried fruits), stir, and bake until golden brown? If you want to ease your way in to healthy cooking, this is the recipe to start with.

PistachioGranola (5)

PistachioGranola (6)

PistachioGranola (2)

Snack it, share it, parfait it, splash some milk on it, even add some to your oatmeal.

Let’s do right by January because Chocolate Month will be here before we know it. Make your tummy and your palate happy this morning.

Pistachio Pepita Granola Pistachio Pepita Granola

Pistachio Pepita Granola

Yield: About 4 cups


  • 1 1/2 cups old-fashioned oats
  • 1/2 cup unsalted pistachios
  • 1/2 cup unsalted pumpkin seeds
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup sesame seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 tablespoons coconut oil (or olive oil)
  • 1/4 cup pure maple syrup
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/4 cup dried apricots, chopped (about 5)
  • 1/4 cup dried cranberries


  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, mix together oats, pistachios, pumpkin seeds, sunflower seeds, sesame seeds, salt, and spices. Drizzle in coconut oil, maple syrup, honey, and vanilla. Mix until well coated.
  3. Spread the mixture evenly on prepared baking sheet and bake until golden brown, 25-30 minutes, tossing every 10 minutes to allow for even baking.
  4. Place sheet on cooling rack and do not toss until cooled completely. This will allow the granola to stay in clusters. Add dried fruits and toss. Store in an airtight container for up to 4 weeks or 6 weeks in the refrigerator.

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