In January, when the days short and I’m still overcoming my holiday hangover, I want something comforting and healthy. This granola checks both those boxes; it’s a ray of bright sunshine on a grey day. It’s both wholesome and unexpected. It has an earthy depth with layers of brightness and sweetness. Extra bonus, it’s going to make your house smell like heaven.
As I finish sorting through the dregs of my basement, and talk to moving companies, school admins, and karate dojos in another state, I’m trying to channel grace about this whole thing. I have wonderful friends in Michigan. I love the ease and independence that my kids have here. If, however, I’m being honest, I’ve got an itch to be in the hills, to have new adventures, and to be closer to my sisters.
Notes
Several years later, this is still my absolute favorite granola. I love to package it in mason jars and share it with neighbors and friends. Everyone who tries it asks for the recipe.
Key Ingredients
rolled oats
lemon zest
shelled raw (boiled) pistachios
lemon extract
hemp hearts
maple syrup
honey
olive oil
Salted Lemon Pistachio – Recipe
Serves 8-10 servings. Prep time 10 minutes. Cook time about 22 minutes.
Ingredients
- 2 cups old-fashioned rolled oats (190 grams)
- ¾ cups shelled raw (boiled) pistachios, roughly chopped (100 grams)
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 2 tablespoons hemp seed hearts
- 1 tablespoon any color quinoa (or 1 tablespoon poppyseeds)
- 1/2 teaspoon kosher salt (or 3/4 teaspoon for a salter taste)
- ¼ cup maple syrup (80 grams)
- 3 tablespoons extra virgin olive oil
- ¼ cup honey (80 grams) or 1/4 cup sugar for vegan
- 1 teaspoon vanilla extract
Step One
Preheat oven to 325. Line rimmed baking sheet with parchment paper. The rim keeps granola from spilling into the oven.
Step Two
In a large bowl, mix all dry ingredients. In a smaller bowl, whisk together wet ingredients. Pour wet ingredients over dry and use large spoon to stir until mixed. Spread oat mixture evenly across baking pan.
Step Three
Bake for 12 minutes; then use spatula to turn over granola and mix ingredients. This will help to promote even toasting. Bake another 10 minutes or until granola look slightly toasted. Remove from oven.
Step Four
Allow to cool for 1 hour. Granola will crisp as it cools. After cooling break the granola into preferred size “chunks.”
Store in a closed container. Granola will last roughly 2 weeks when kept away from sunlight and heat. For an extra lemony zing serve it over yogurt and lemon curd.