Cranberry Pistachio and Dark Chocolate Granola

I used to be a granola making machine! I got a few in my recipe box that I loved and used all the time, then I sort of took a break.  You know how things go...life happens.  After our last stash of Almond Joy Granola (my fave!) was gone I decided to try a new recipe.  Actually the base is pretty similar to most of the granola I make, but the add-ins are what make it unique and delicious.  I've never put pistachios in granola before but I was pleasantly surprised.  I love them by themselves and their delicious taste and saltiness gives a great contrast in flavors to the sweet cranberries and dark chocolate. This will definitely be up there in my top faves!


Cranberry Pistachio and Dark Chocolate Granola
4 cups rolled oats
1 cup crispy rice cereal
1- 1 1/2 cups sweetened flaked coconut
1/4 cup coconut oil
1/4 cup water
3 Tbsp. brown sugar
3 Tbsp. honey
1 Tbsp. vanilla
1 Tbsp. cinnamon
1/2 tsp. ground ginger
1 cup salted pistachios
1 cup dried cranberries
1 cup dark chocolate chips

Preheat oven to 325 degrees F.

In a large mixing bowl, combine oats, cereal and coconut.  In a smaller microwave-safe mixing bowl, add coconut oil, water, brown sugar, vanilla, cinnamon and ginger.  Microwave about 30 seconds to melt coconut oil and whisk together until combined.  Pour over oat mixture and stir until oats are well-coated.

Spread granola out on 1 or 2 cookie sheets.  Bake for 20-25 minutes, stirring every 5-10 minutes.  If you use only one cookie sheet, use the longer cook time but if using two sheets the granola will brown quicker so stir more frequently and use the shorter cook time.

Allow granola to slightly cool then add pistachios, cranberries and dark chocolate chips.  Mix in and let it sit a few minutes so chocolate melts a little. Stir just a few times so the chocolate spreads just a little but doesn't coat everything.  This will give you clusters perfect for popping in your mouth.

Almond Joy Granola

I love making my own granola.  It's so versatile and it's great for breakfast, brunch or even snacking.  Usually before I make a batch, I scour my cupboards and pull out all the little bags of dried fruit and nuts then toss together what looks good. 

So, right before I made this I had the contents of two cupboards all over my counter.  At the last minute I decided to scratch everything and just throw together some almonds, shaved coconut and chocolate.  Totally uncomplicated and easy.  Totally delicious!

I LOVE anything coconut and I about died when I found these Roasted Coconut Chips at Trader Joe's.  Then I found them at Sprouts and saved them because I knew I'd eventually use them for my granola.  Let me tell you, they're fabulous in this granola. My other favorite part...the chunks of chocolate...duh!!  The trick here is to add the chocolate after the granola has baked and cooled about 10 minutes.  Then only slightly stir them in so they kinda melt.  When they harden, you have these delicious little bites of almond joy!


Almond Joy Granola
3 cups rolled oats
2 cups shaved coconut
1 cup chopped almonds
2 Tbsp. coconut butter
2 Tbsp. coconut oil
2 Tbsp. honey
1 1/2 Tbsp. brown sugar
1 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees F.

In a large mixing bowl, toss together oats, coconut and almonds.  Set aside.

In a smaller bowl, add coconut butter, coconut oil, honey and brown sugar.  Gently heat until coconut oil is melted.  Whisk until smooth.  Pour over oat mixture and fold in until completely coated.

Spread mixture out evenly in a large cookie sheet.  Bake for 10 minutes.  Remove from oven, stir and spread out again.  Return pan to oven and cook another 10 minutes.  Remove and stir again.  If it's not golden enough to your liking bake UP TO 5 minutes more. 

Cool granola in cookie sheet set over a wire rack about 10 minutes.  While granola is still slightly warm, sprinkle chocolate chips over the top and stir just a little bit, so there's chunks of chocolate rather then melting the chocolate completely and having it cover all the granola.  Cool granola completely.  Break up any large chunks and place in an airtight container.

Blueberry Banana Granola

I've been making my own granola for quite a while now and I think I can say with fair certainty that this granola is my favorite one yet! In terms of crunchiness and flavor, this is a real winner. To kick up the crunch a little, I added just a bit of brown sugar to my wet ingredients and while I usually use applesauce as a binder, I decided to use pureed banana. It not only added a touch of natural sweetness but flavor too. Blueberries and bananas go so well together.

If you have never made granola before, don't hesitate, it couldn't be easier. The few minutes it takes to throw together is well worth the end result, and in our house it lasts a couple of weeks. By making your own granola, you get to control what goes in it; that means no preservatives and the amount of sugar you like. If you're not sure where to pick up the nuts, seeds and dried fruit, typical in granolas, check out your local grocery or health food stores that have a bulk foods section. There you can purchase what you want and in the quantities you want as well.

Blueberry Banana Granola
6 cups rolled oats
3/4 cup walnuts, roughly chopped
3/4 cup almonds, roughly chopped
1/3 cup sunflower seeds
1/3 cup pepitas (green pumpkin seeds)
1 cup shredded coconut
1/4 cup honey or maple syrup
1/4 cup coconut oil
1/3 cup pureed banana (about 1 medium banana)
3 Tbsp. brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom (if you don't have cardamom, just use more cinnamon)
1/2 tsp. salt
1 1/2 cups dried blueberries

In a large mixing bowl, add the oats, nuts, seeds and shredded coconut and toss. In a smaller, microwave-safe bowl, add the honey, coconut oil and brown sugar. Microwave it on about half power until coconut oil is melted. Add banana puree, cinnamon, cardamom (or another 1/2 tsp. or cinnamon) and salt and stir until combined. Pour honey mixture over oat mixture and toss until evenly coated. Spread over 2 cookie sheets and bake at 325 for 20-30 minutes, stirring every 5-10 minutes. Cool and toss in blueberries. Store in an airtight container (in the fridge if you want it to keep longer).

SOURCE: adapted from Bob Vivant

Orange Cranberry Granola

I'm always looking for new and tasty combinations for my granola. I don't know why I never thought to add orange to my granola, it's so light and refreshing and pairs wonderfully with cranberries.

Granola is one of my breakfast staples. We eat it a lot. I love making my own because it's much cheaper than buying it at the store, I can control the amount of sugar and I know exactly what goes into it. Plus, sometimes, I like to give it an extra healthy boost by adding some ground flax, sesame seeds or wheat germ. I love that my girls enjoy eating granola too. It gives me great satisfaction that they enjoy eating something healthy.

Whether you eat this for breakfast or for an afternoon snack, this deliciously crunchy, slightly sweet granola is sure to be a winner for any member of your family!


Orange Cranberry Granola
4 cups rolled oats
1 cup shredded sweetened coconut
1 cup almonds (whole, chopped, slivered or sliced)
1/4 cup coconut oil
1/4 cup Honey
3 Tbsp. brown sugar
1/2 Tbsp. vanilla extract
pinch salt
1 Tbsp. orange zest
1 1/2 tsp. ground cinnamon
1 1/2 cups dried cranberries
1/2 cup white chocolate chips, chopped (optional)

Preheat oven to 325 degrees F.

In a large bowl, combine the rolled oats, coconut and almonds. In a small microwave safe bowl, add the coconut oil, honey and brown sugar. Heat in microwave about 20-30 seconds until coconut oil is melted. Stir to combine, then add the vanilla extract, salt, orange zest and cinnamon. Stir again until completely combined then pour over the oat mixture. Stir with a long wooden spoon until oat mixture is evenly coated. Spread onto a baking sheet and bake for 20-30 minutes, and stirring about every 5 minutes. Remove from oven and allow to cool on the baking sheet. Stir in cranberries and white chocolate. Store in an airtight container.

Tropical Granola

Today I've got a little mid-winter pick-me-up to share with you. Now's about the time of year that winter starts getting old. The dreary, cloudy days. The enormous piles of snow everywhere. The days that get dark by 5pm. Although this winter has been pretty mild actually (it's snowed like twice here in Utah), I still find myself longing for the warm spring days when I can take my kids out again on walks and to the park to play with their friends.

Making food that's light and refreshing always makes me feel better, just like this granola. Granola is so versatile, I love it! Occasionally I'll make the same granola more than once, if it's super good, like this cherry almond granola or this pepita granola (perfect for fall!!). However, there's just so many flavor combinations to try out, I make it different often.

Since dried fruit is available year round, you can make this granola any time! I have found dried fruit at my grocery store both in the produce section and on the aisle next to the canned fruit and raisins. Normally, I try to purchase my dried fruit at grocers that have a bulk section. That way I can get the amount that I need and it's usually more fresh.

Tropical Granola
3 cups oats
2 cups crisp rice cereal
1 cup cashews (preferable unsalted)
1 1/2 cups coconut flakes
1 1/2 tsp. cinnamon
1/4 - 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 - 1/2 cup honey
1/2 cup unsweetened applesauce
1/4 cup coconut oil, melted
2 cups dried pineapple, mango and papaya, small-diced
2 Tbsp. crystallized ginger, finely diced

In a large bowl, mix together oats, cereal, nuts and coconut flakes. In a microwave safe bowl, melt the coconut oil and honey; stir in the applesauce and spices until well-combined. Pour over the oat mixture and stir until completely coated. Spread granola out over 2 large, rimmed cookie sheets and bake at 325 degrees F about 15-20 minutes, stirring every 5 minutes.

When done cooking, remove granola from oven and let cool. Add dried fruit and ginger. Store in either an airtight container or a heavy-duty zip-top bag in the fridge or freezer to maximize freshness.

Pepita Granola and Pumpkin Butter

If you like granola, you're in for a treat for today's post! I daresay that this has become my favorite granola...ever...I think. I first discovered it last fall, when I fell in love with it. Then I waited all the way until this fall to make it again, don't ask my why. Maybe because it seems strange to eat pumpkin other than during pumpkin season.

I usually eat my granola on top of some plain yogurt, but I couldn't resist mixing it together with some pumpkin butter to take it over the top. If you've never heard of or had pumpkin butter, it's pretty similar to apple butter in that you let it cook down with some sugar and spices. It's very easy to make and very tasty, but you only need a dollop because it packs a spice-packed punch.

If you have a hard time finding the nuts and dried fruit that you want, try shopping where they have a bulk foods section. I usually buy all my ingredients to make any kind of granola from the bulk section at my local WinCo. They are also less expensive there as well and you can just buy the quantity that you want.

You can also experiment with dried fruit by drying your own, especially if you have a dehydrator. I like to buy boxes of fruit, in season, to can and dry to use throughout the rest of the year. This year I got about 40 lbs. of delicious pears; you wouldn't believe how yummy they are dried! I'll hopefully be doing apples soon as well.

Pepita Granola
3 cups old-fashioned rolled oats
1 cup crisp rice cereal
1/4 cup ground flax seed (optional)
1 cup sweetened flaked coconut
1 1/2 cups nuts and seeds (I used about 1/2 cup each of sliced almonds, chopped walnuts, and green (hulled) pumpkin seeds-not roasted)
2-3 cups mixed dried fruit (I used pears and cranberries; you could also use apricots, cherries, raisins, apples, figs, or whatever else you want.)
1/4 cup coconut oil (or other oil)
1/4 cup mild honey
1/3 cup packed brown sugar
1/4 - 1/2 cup unsweetened applesauce
1/2 - 1 tsp. cinnamon
Pinch salt
splash of vanilla

Preheat oven to 325 degrees F.

In a large mixing bowl, stir together the oats, cereal, flax meal, coconut and nuts. In a microwave safe bowl, gently melt the oil and honey; add the sugar, applesauce, cinnamon, salt and vanilla and stir until incorporated. Pour over the dry mixture and stir until it's evenly coated.

Spread granola over two cookie sheets and bake about 15-25 minutes, until lightly golden, stirring every 5 minutes. Stir in dried fruit. Let granola cool completely and store in an airtight container in the fridge or freezer.


Pumpkin Butter
1 (29 ounce) can pumpkin, or about 3 1/2 cups fresh pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Juice of half a lemon

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.

Once cool, pumpkin butter can be kept in an airtight container in the fridge


SOURCE: Adapted from Smitten Kitchen

Cherry Almond Granola

I love a small bowl of homemade granola in the morning with a dollop of homemade yogurt. It tastes so clean and refreshing. What a healthy way to start your day. Granola is so versatile. You can change the grains, spices, binders & nuts and still turn out a wonderful and different granola each time.

This is a pretty simple granola with not too many ingredients. I just couldn't resist the combination of cherries and almonds. I love them together. The only thing that could make it better would be some dark chocolate, although I think I would have to reserve the chocolate addition for a special occasion or maybe as a snack.

Cherry Almond Granola
5 cups old-fashioned rolled oats
1/2-1 cup flaked coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped
1/3 cup coconut oil, melted (or other oil)
1/3 cup honey
2 tsp. cinnamon

Preheat the oven to 325 degrees F.

Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the coconut oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring about every 5 minutes with a spatula, until the mixture turns a nice, even golden brown, about 15 to 20 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.


SOURCE:Adapted from Ina Garten.

Linked to...
Potluck Sunday @ Mommy's Kitchen
This Week's Cravings @ Mom's Crazy Cooking
Seasonal Sunday @ Real Sustenance

Pumpkin Chocolate Chip Granola Bars

I made these twice in 2 days. I made them the first time for a play group I was hosting and I was expecting to have some leftover. Alas, after everyone was gone, all that was left were a few crumbs. So, I set out to make them again the very next afternoon because they were really good and my kids devoured them. Kids can be finicky, especially when it comes to food, so when I find something that they will eat that's healthy, I stick to it. This is a great snack food that I feel good about giving my family.

I used pumpkin as a binder in this granola because I love the flavor and it's perfect for fall. If you don't like the flavor of pumpkin, you can substitute applesauce or another fruit puree.

Pumpkin Chocolate Chip Granola Bars
3 1/4 cups old fashioned oats
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 cup + 2 Tbsp. brown sugar
3/4 cup pumpkin puree
1/4 cup honey
*2-3 Tbsp. coconut oil, melted (or other oil or butter)
1 tsp. vanilla extract
1/2 cup chocolate chips

Preheat oven to 350°F. Spray an 8x8-inch square baking pan or an 8x11-inch bar pan with cooking spray or line with parchment paper.

In a large bowl, combine oats, spices and salt. In a separate bowl, whisk together brown sugar, pumpkin, honey, coconut oil and vanilla until smooth. Pour over oats and stir well, until all of the oats are coated and moist. Stir in chocolate chips.

Evenly press granola into prepared pan. Bake for 30-35 minutes or until golden brown. Remove from the oven and let cool about 10 minutes. Carefully flip pan over onto a cutting board, or lift parchment paper out of the pan. Cut into bars and separate them a little bit so they can cool completely.

You can easily double this recipe, especially since they don't last long! Just bake it in a 9x13 pan.

*The first time I made the granola bars, I didn't use any oil but I thought I would add it the second time to see if it would make the bars a little more moist and plyable. There was not much difference between the two. The second batch was more moist but the oil didn't make them more pliable. Either way they were great.

SOURCE:Adapted from Two Peas and Their Pod

This recipe linked to Putluck Sunday @ Mommy's Kitchen and This Week's Cravings @ Mom's Crazy Cooking.

Oatmeal Cookie Granola and Winner!!!

Somehow I deleted the picture I was going to use for this post and was left with this one. That just makes me crazy. Hope this one's good enough.

I've been hoarding granola recipes lately. We've gone through just about all of our cold cereal that we had in our food storage and I'm almost ready to not buy any more (except maybe Cheerios). I've made three different granola recipes lately and my girls just devour it. I'm thinking this is much better to put on the table than cold cereal any day, especially when I know what's going into it and can control the sugar.

I got this from my friend Tori and this is the only granola recipe so far I've made twice. It's pretty easy and very tasty. I halved the sugar & honey the original recipe called for. My family and I still liked it, so I see no reason in adding any more than that, especially if you are eating it with yogurt or a little milk, which are sweet anyway. The recipe below reflects those changes I have made.

8 cups oats
1/2-1 cup flaked coconut
1/2 cup ground flax seed (brown or golden)*
1/2 cup sucanat (you can substitute brown sugar)**
1/2 tsp nutmeg
1/2 tsp salt
1 tsp cinnamon
1/2 cup coconut oil (you can substitute butter)
1/3 cup honey
1 tsp vanilla

Preheat oven to 300°F. Combine oats, coconut, flax, sucanat/sugar, salt, nutmeg, and cinnamon in a large bowl. Melt coconut oil/butter, honey and vanilla in a saucepan over medium heat. Mix well once all is melted and pour over the dry ingredients. Mix thoroughly and coat well. Place on two large, greased cookie sheets and bake for 20 min or so, stirring once.

Let it cool. Add raisins or other dried fruit, if desired. Keep in an airtight container.


*There are 2 types of flax seed: brown and golden. When I was at Good Earth I asked what the difference in the two were. The employee told me that brown flax is higher in nutrition than the golden but the golden has a better taste. I also found out from another source that to access most of the nutrition of the flax that you have to eat it ground. Ground flax seed will only last about a week before going rancid, even in the fridge, so only mill as much as you will need in the short term. I tried grinding my flax seed in a small hand-held blender and it didn't do a thing to it. You will most-likely need a spice or coffee grinder to grind it up. I just threw my flax seed in whole in this recipe 'cause that's what I had.

**Sucanat is non-refined cane sugar.



....I used random.org and the winner of the apron is #7 Stephanie. Congrats! I have emailed you to let you know. Thanks to all for participating. It was really fun to see your answers. Please keep the comments coming, it gives me a feeler for what you like to see here on my blog.