Lemon Pistachio Granola (Edit recipe)

A hint of lemon and crunchy pistachios makes this granola a perfect addition to your breakfast. Use gluten-free oats if needed.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	301
Fat:	12 g
Carbohydrates:	37 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	175 mg
Fiber:	5 g
Sugars:	9 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 10

Ingredients

1.5 cup Gluten Free Rolled Oats
.25 cup shredded Coconut, Unsweetened (Can use flakes instead)
3 Tbsp Light Brown Sugar
.25 tsp Sea Salt, fine
.5 cup Sunflower Seeds, raw
.5 cup Slivered Almonds (Blanched)
.25 cup Vegetable Oil, (or canola, or coconut)
.25 cup Pure Maple Syrup, + 3 Tbsp
2 Tbsp Lemon Juice
.5 cup Roasted and Salted Pistachios
.5 tsp Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 325F.
Line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl combine all the dry ingredients (Oats through almonds) and mix well.
In a small bowl, combine the oil, maple syrup and lemon juice. Mix until well blended.
Pour the liquid over the oats and stir to combine.
Spread the granola mixture onto the prepared baking sheet, making sure it's spread to an even layer.
Bake for 10 minutes, remove the granola from the oven and stir. Then return the granola to the oven for an additional 6-10 minutes or until the oats and nuts are lightly toasted.
Once the granola is removed from the oven sprinkle the chopped pistachios over the oats.
Let the oats cool with out touching them if you want larger chunks. If you like the granola more crumbly then stir them while they are still warm.
Once fully cooled, sprinkle with the sea salt flakes (Optional) then stir the granola and place in a sealed container.