Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Pistachio Cranberry Granola Recipe

PistachioChewyBiteGranola (1280x941)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.

If you want an easy short-cut, you can use Setton Farms Pistachio Chewy Bites. This is a chewy and delicious product RFT Editors have recommended.

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.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.