Pistachio Pecan Blueberry Granola
Introducing my 2024 special, Pistachio Pecan Blueberry Granola! With salted pistachios, rich pistachio butter, and antioxidant-rich blueberries, this granola offers a unique, satisfying sweet and salty crunch. Ideal for a gluten free nutritious start to the day or a delightful snack.
Equipment
- bowl, baking sheets, oven
Ingredients
- 3 cups gluten-free oats
- ½ cup dried coconut
- 1 cup salted pistachios roughly chopped
- 1 cup raw pecans roughly chopped
- ½ cup each pumpkin and sunflower seeds
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp cardamom
- ¾ tsp salt
- ½ cup dried blueberries soaked in warm water for 30 minutes then drained
- ½ cup pistachio butter I used Nut Jar
- ½ cup olive oil
- ½ cup maple syrup
- 1 tsp vanilla
Instructions
- Soak dried blueberries in warm water for 30 minutes.
- Preheat oven to 320 convection or 325d F.
- Add dry ingredients to a large bowl and stir to combine. Add pre-soaked blueberries and stir to combine.
- To a small pot add pistachio butter, olive oil, maple syrup and vanilla. Stir to combine over medium heat until mixture is fully combined. Pour over dry ingredients and mix thoroughly until no dry part remains.
- Spread granola evenly onto 2 baking sheets. Use a spatula to FIRMLY press the mixture onto pans.
- Bake for 20 minutes, turn the pans and bake for another 10- 15 minutes keeping a close eye so it doesn't burn.
- Allow for it to cool completely before adding it to jars.
Notes
The edges of the granola will always bake faster than the middle. Try to push a little extra to the edges of the pan. Keep an eye! All ovens are different and some are hotter that others.
Make sure you allow the granola to COOL COMPLETELY before removing it from the pans.
All my granola recipes will last well up to a month if stored in airtight containers.
Make sure you allow the granola to COOL COMPLETELY before removing it from the pans.
All my granola recipes will last well up to a month if stored in airtight containers.