Who doesn’t love the crunchy sweetness of granola? Here’s a new recipe for homemade granola that features the goodness of pistachios and cranberries brought to us by L.A.-based sisters and celebrity chefs, Heather Goldberg and Jenny Engel of Spork Foods. These vegan chefs own a Los Angeles-based gourmet cooking school and are also cookbook authors and work with some of Hollywood’s elite.
Yield 2 1/4 cups granola
2 cups organic gluten-free rolled oats
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 tablespoons neutral tasting oil or virgin coconut oil
1/4 cup maple syrup
1/2 cup Farms shelled pistachio kernels, roughly chopped*
1/2 cup dried cranberries*
*6 Setton Farms Pistachio Chewy Bites (1 bag) can be substituted for pistachios and cranberries
Pre-heat oven to 350°F.
In a mixing bowl, combine oats, vanilla extract, sea salt, cinnamon, allspice, cloves oil, maple syrup. Coat evenly.
Spread mixture on a greased, walled cookie sheet.
Bake for 10 minutes, then open oven and stir, bringing granola on edges towards center. Repeat every 5 minutes, until mixture has baked for about 20-22 minutes. Moving granola around during baking, prevents burning.