This orange pistachio granola is one of my favorite granola recipes. It has hints of honey, spices and crunchy cocoa nibs. It makes a wonderful topping for yogurt or ice cream, but my favorite way to eat it is as a homemade cereal with milk!
Recipe
Orange Pistachio Granola
This crunchy, chunky granola combines the flavors of orange, honey, pistachio, chocolate and spices for a delicious homemade treat that's perfect with yogurt or ice cream!
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Servings: 8 Cups
Calories: 463kcal
Ingredients
- 2 Cup Gluten Free Oats
- 1 Cup Gluten Free Rice Crisp Cereal
- 3 Tablespoon Light Brown Sugar
- 2 Tablespoon Flax Meal
- 1 teaspoon Cardamom
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 Orange zest & juice
- ½ Cup Coconut Oil melted
- 6 Tablespoon Honey
- 1 Cup Pistachios roughly chopped
- 1 Cup Cocoa Nibs
Instructions
- Preheat the oven to 300 °F (149 °C). Line a baking sheet with parchment paper and set aside.
- Combine the oats, rice cereal, brown sugar, flax meal, cardamom, cinnamon, salt and zest from 1 orange in a large mixing bowl.2 Cup Gluten Free Oats, 1 Cup Gluten Free Rice Crisp Cereal, 3 Tablespoon Light Brown Sugar, 2 Tablespoon Flax Meal, 1 teaspoon Cardamom, ½ teaspoon Cinnamon, ¼ teaspoon Salt
- In a separate bowl or large mixing cup, combine the juice from 1 orange, melted coconut oil, and honey. Whisk together.1 Orange, ½ Cup Coconut Oil, 6 Tablespoon Honey
- Pour the wet ingredients over the dry ingredients and stir until well coated.
- Spread the granola mixture on the baking sheet in an even layer.
- Bake in the preheated oven for 1 hour. Flip and stir the granola every 20 minutes. At the last 20 minutes, add the pistachios and cocoa nibs and press the granola down with your spatula to make an even layer.1 Cup Pistachios, 1 Cup Cocoa Nibs
- After baking, cool completely on sheet without stirring.
Notes
NUTRITION NOTE: The nutritional information listed above is for 1 cup of granola. It does not include any other additions, like yogurt.
STORAGE: Store granola in an airtight container in the refrigerator. I like to use a large mason jar. It can be stored for 1 month.
Calories: 463kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 96mg | Potassium: 301mg | Fiber: 7g | Sugar: 21g | Vitamin A: 338IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 3mg
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If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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