Pistachio-Coconut Olive Oil Granola

Name: Pistachio-Coconut Olive Oil Granola
Total time: PT0D0H0M
Yield: makes 12 Cups
Ingredients: 2½ cups rolled oats; 1 cup crispy puffed rice cereal; 1 cup pistachios, roughly chopped; 1½ cups unsweetened coconut chips; ½ cups ground flax seeds; 1 cup golden raisins; ¼ tsp. allspice; ½ tsp. cinnamon; 1 tsp. fleur de sel; ½ cups extra virgin olive oil; ½ cups honey

Serves
makes 12 Cups

ANNA STOCKWELL

The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil. Packaged in mason jars, it's a lovely gift.

Ingredients

2½ cups rolled oats
1 cup crispy puffed rice cereal
1 cup pistachios, roughly chopped
1½ cups unsweetened coconut chips
½ cups ground flax seeds
1 cup golden raisins
¼ tsp. allspice
½ tsp. cinnamon
1 tsp. fleur de sel
½ cups extra virgin olive oil
½ cups honey

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Instructions

Step 1

Preheat oven to 300° and line two large baking sheets with parchment paper

Step 2

In a large bowl, combine the oats, rice, pistachios, coconut, flax, raisins, allspice, cinnamon, and salt. Using your hands or a large spoon, mix well to combine.

Step 3

In a small saucepan, heat the olive oil and honey over low heat until hot but not boiling, about 3 minutes. Whisk to combine, then pour over the dry mixture and toss to coat evenly. Divide between the prepared baking sheets, spreading mixture into an even layer.

Step 4

Bake, stirring occasionally, until the granola is golden brown, about half an hour. Let cool completely before storing. You may need to break up larger pieces with your hands. Granola keeps, sealed in an airtight container, for up to three weeks.

Preheat oven to 300° and line two large baking sheets with parchment paper
In a large bowl, combine the oats, rice, pistachios, coconut, flax, raisins, allspice, cinnamon, and salt. Using your hands or a large spoon, mix well to combine.
In a small saucepan, heat the olive oil and honey over low heat until hot but not boiling, about 3 minutes. Whisk to combine, then pour over the dry mixture and toss to coat evenly. Divide between the prepared baking sheets, spreading mixture into an even layer.
Bake, stirring occasionally, until the granola is golden brown, about half an hour. Let cool completely before storing. You may need to break up larger pieces with your hands. Granola keeps, sealed in an airtight container, for up to three weeks.