Pistachio Coconut Granola

 I've been on a really big pistachio kick lately. I can't seem to get enough of them, which is kind of a problem considering their price tag.

 So I've been trying to think of ways to incorporate them into my food without them being the shining star of the meal. You know, to save money.

That's how this granola was born.

 I kind of also have a big crush on Greek yogurt lately. Shhhh.. Don't tell the pistachios!  Chobani has a bunch of new flavors (that were on sale) and I couldn't resist flavors like pomegranate, apples and cinnamon, and passion fruit.

Do you see where this is going?

Yep.

Greek yogurt and granola. For breakfast. Lunch. and Dessert. There's no shame.

I used my basic recipe for granola (pardon the terrible photos in the old post--my skills are improving, for sure), but I decreased the butter down to one tablespoon to make it healthier. And then things got crazy. Add-in's galore. We're talkin' coconut, sliced almonds, cranberries, raisins, flax, and of course--pistachios. 

I think that's why I like to make granola. It's just so versatile.
I mean, any nut goes.
If you want walnuts, throw them in. Maybe you prefer pecans. Or hazelnuts. Don't hold back.
If you liked dried cherries or blueberries, toss them in too.
Make it tropical with dried pineapple and guava.
Add cocoa to satisfy that chocolatey cravin' with Dana's recipe.
Or add pumpkin and dried apples for something that tastes like fall.

You can't go wrong.

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PISTACHIO COCONUT GRANOLA
Basic Recipe
1 tablespoon coconut or olive oil
2 cups rolled oats, I used gluten free
1 tablespoon butter, unsalted (if salted omit dash of salt)
2 tablespoons pure maple syrup or honey
3 tablespoons brown sugar*
dash salt

Add ins
a couple dashes cinnamon
1/4 cup pistachios
1/4 shredded coconut
1/8 cup cranberries
1/8 cup raisins
1/8 cup sliced almonds

In a large skillet on medium-high heat, melt coconut oil and add oats. Stir very frequently, toasting the oats without burning them, about 4 minutes. Remove from heat.

Melt the butter in the same skillet, add maple syrup and brown sugar and salt, stirring constantly until bubbly. Return the oats to the pan and stir to evenly coat. Add in all of your add ins, and stir to evenly coat and "dry" out the oats, about 5 minutes. Because of the low amount of oil/butter, this recipe is already pretty "dry".

Let cool completely before storing in an airtight container for up to a week.

*I didn't want really sweet granola, so I scaled the sugar way back. Adjust if necessary.

Let me know if you create your own version!
Do you have a favorite flavor of granola?

XOXO!

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