How much do I love breakfast food? Way too much! I realized recently that the majority of the recipes I’ve posted on my blog have been (unintentionally) breakfast related recipes, because that is how much I love the first meal of the day.
As I was brainstorming for new recipes this weekend, I discovered that I haven’t made granola in a very long time. I used to make granola in different variations all the time, and then all of a sudden, it went out of style for me and I moved on to obsessively making something else, and forgot all about how much I love making granola. This is how my brain works. Heh, heh..
I’ve made many kinds of granola over the years, but the overall foundation of the recipe generally stays the same. It’s usually just a matter of swapping nuts for seeds, or changing up the dried fruit and spices. With this particular version, I wanted to create something that had a seasonal feel since we are still in the middle of Winter. In honouring those post-holiday vibes, I chose to use pistachios and pomegranates as the main stars of the show. They add a burst of lovely colour, and the pomegranates in particular, add a nice touch of sourness as well. This granola is so warming, delicious and tastes like hints of the holidays. It will make your home smell like cinnamon and toasted nuts. My partner always comments to me on how good our apartment smells every time I make homemade granola.
A note about the recipe
You’ll notice that in the recipe instructions that I advise to add the pomegranates & pistachios into the granola once it is out of the oven and cooled. In my past attempts at making this granola, I found that the pomegranates would easily burn in the oven, and the pistachios would get a little too toasty for my liking. To retain the texture of the pomegranates and the beautiful green/purple colour of the pistachios, add them in once the granola is finished. If you wanted, you could also lightly toast the pistachios beforehand and then add them in at the end. It is completely up to your call!
I really like to encourage people to make the recipes I post their own. I truly believe that is what cooking is about; sharing, experimenting and creating something new!
I should note that I tried out Icelandic Skyr yogurt with this granola, and it was so yummy! I had never tried Icelandic yogurt before but I’ve been curious about it for quite some time. It’s almost a little more sour than regular yogurt or Greek yogurt, but it is still very creamy and contains significantly more protein. A great breakfast option topped with some homemade granola!
Pistachio, Coconut Pomegranate Granola
- 3 cups rolled oats
- 1/4 cup maple syrup
- 2 tbsp MCT oil
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp allspice
- 1/2 cup pistachios, chopped
- 1/2 cup cashews
- 1/4 cup unsweetened coconut flakes
- 1/4 cup dried pomegranate arils
- 2 tbsp chia seed
- raw honey, for drizzling
- 1-2 cups Skyr Icelandic yogurt, or Greek Yogurt
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Combine all the ingredients, except the pomegranate arils and pistachios, in a large mixing bowl and stir.
- Place the mixture on the baking sheet and flatten it out.
- Bake for 30-40 minutes until golden. Stir the mixture every 10 minutes.
- Add the pomegranate arils, and pistachios once the mixture has cooled.
- Cool completely and then add to your favourite yogurt and enjoy!