Pistachio Peanut Butter Granola
Total Time: 25 minutes
Serving Size: ½ cup
Number of Servings: 8–10
Calories & Macros per Serving: Calories: 230 Fat: 13g Carbs: 24g Protein: 6g
5-Ingredient Version
Ingredients
2 cups rolled oats
½ cup pistachio peanut butter
¼ cup maple syrup (or honey)
2 tbsp coconut oil
½ cup unsweetened coconut flakes
Sea salt, to taste
Instructions
Preheat oven to 300°F.
In a large bowl, mix pistachio peanut butter, maple syrup, and coconut oil until smooth.
Stir in oats, coconut flakes, and sea salt until well combined.
Spread mixture on a parchment-lined baking sheet.
Bake for 20–30 minutes, until golden brown. Check after 20 minutes to make sure they don’t burn.
Let cool completely before storing.
Tips
Store granola in an airtight container at room temperature for up to 1 week.
Use honey instead of maple syrup if preferred.
Add dried fruit, nuts, or chocolate chips after baking for more variety.
Full Version
Ingredients
2 cups rolled oats
½ cup pistachio peanut butter
¼ cup maple syrup (or honey)
2 tbsp coconut oil
¼ cup chopped pistachios
¼ cup almonds
¼ cup cashews
½ cup unsweetened coconut flakes
2 tbsp seeds (pumpkin, sunflower, chia)
2 tbsp ground flaxseed
½ tsp cinnamon
Sea salt, to taste
1 tsp vanilla extract (optional)
Optional: 2 tbsp cacao powder, ¼ cup mini chocolate chips
Instructions
Preheat oven to 300°F.
In a large bowl, mix pistachio peanut butter, maple syrup, coconut oil, and vanilla extract (if using) until smooth.
Stir in oats, nuts, seeds, coconut flakes, ground flaxseed, cinnamon, and sea salt until well combined.
Spread mixture on a parchment-lined baking sheet.
Bake for 20–30 minutes, until golden brown. Check after 20 minutes to make sure they don’t burn.
Let cool completely before stirring in any optional add-ins.
Tips
Store in an airtight container at room temperature or in the fridge for up to 1 week.
Serve with yogurt, milk, or enjoy as a snack.
Add optional cacao powder for a chocolatey twist!