Pistachio and Hazelnut Spiced Granola

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I was never a granola person being completely honest and being a Celiac I always found that the ones in the supermarket that I loved the sound of ALWAYS had gluten in them! And the rest of the gluten free ones that I tried were just meh. So I decided to make my own and I’m so so happy with how it turned out. It is now a staple in my pantry and I am so excited to share it with you guys!

Salty pistachios mixed with sweet dried blueberries is the perfect combination if you ask me and when you crunch into a hazelnut it’s like a Ferrero Rocher explosion in your mouth.

5 from 1 vote

Pistachio Hazelnut Spiced Granola

Servings 12 Servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Equipment

  • Baking Tray
  • Baking Paper
  • Utensils for Measuring: a cup, 1/2 cup, 1/4 cup, tsp, 1/2 tsp
  • Mixing bowl
  • Small Saucepan
  • Mixing spoon

Ingredients

  • 3 cups gluten free rolled oats
  • 1 cup pistachios (unsalted)
  • 1 cup hazelnuts
  • 1/2 cup coconut flakes (or shaved coconut)
  • 1/4 cup pumpkin seeds
  • 1/4 cup flaked almonds
  • 1/2 cup dried blueberries
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp ginger
  • 1/2 cup honey (or maple syrup)
  • 1/2 cup olive oil (or coconut oil)
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 180°C.
  • In a large cooking bowl, add in all of your dry ingredients (except for the blueberries) and mix everything together. Set aside.
  • In a small saucepan over medium heat, combine the honey, olive oil and vanilla essence. Stir until your mixture thins out (about 1-2 minutes).
  • Pour your wet mixture into your dry mixture and stir to combine, coating everything nicely. Transfer your mixture onto a baking tray lined with baking paper and evenly spread it all out.
  • Bake in the oven for 20-25 minutes, taking it out halfway and stirring (If you want a clumpy granola, lightly press down with the back of a spoon when you take out your granola halfway). Make sure you don't overcook your granola, take it out of the oven just as it starts to turn golden on top.
  • Sprinkle the dried blueberries on top and let your granola cool completely before you break it up and make sure to store in the cupboard in an airtight container.

Join the Conversation

  1. 5 stars
    Now my go-to granola recipe. Easy and delicious.
    Oh and the hazelnuts make it taste like a ferrero rocher!

    1. I’m so happy to hear that you loved it!

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