Food has the power transport you, to reconnect you with people and places you love. And for me, granola is one of those super nostalgic foods that bring back memories of home.
The very first time I tasted granola wasn’t in a trendy café or tucked into a store-bought bag — it was back home in Benin, West Africa, at the house of a missionary friend who became like family to us. She made us homemade granola, and I had never experienced anything like it before. The crunch, the toasted nuts, the subtle sweetness — it instantly became one of my favorite things to eat.
Now, I've since grown up and moved away from home. While I’ve tasted many granolas since then, none ever seemed to capture the magic of hers.
Fast forward to 2025. My sister got married and at the wedding, that same missionary came to celebrate. And guess what she brought with her? A big batch of her homemade granola.
The last time I had her granola was over 10 years ago, but that first bite was like time travel — instantly pulling me back to those mornings in Benin.
So, of course, I begged her for the recipe. Turns out, her recipe was always simple, but what set it apart was the generous mix of nuts and hazelnuts. Hazelnuts are not a nut you often find in U.S. granola recipes, but it gives hers a uniquely warm, buttery taste.
How to make crunchy pistachio coconut granola
While this recipe isn’t hers, it is inspired by her — and by my love for the kind of wholesome, homemade recipes that have the power to turn something simple into something truly special.
This version — Pistachio Coconut Granola — is packed with crunchy pistachios, sliced almonds, toasted coconut, and nutrient-rich seeds. It’s lightly sweetened with coconut sugar and maple syrup (sometimes I even use a splash of my homemade Pumpkin Spice Latte Syrup for a cozy twist). It’s healthy, simple, and makes the whole house smell amazing while it bakes.
So let’s make it together.
Why You’ll Love This Pistachio Coconut Granola
- Crunchy clusters: With just the right balance of wet and dry ingredients, this granola bakes into delicious, chunky clusters that hold together.
- Nut + seed power: Pistachios, almonds, pepitas, sunflower seeds, chia, and flax bring protein, healthy fats, and minerals.
- Lightly sweetened: Coconut sugar and maple syrup provide a subtle, caramel-like sweetness without being overpowering.
- Homemade beats store-bought: No preservatives, no fillers, just wholesome ingredients you can feel good about.
- Versatile: Enjoy with milk, sprinkle over yogurt, or in an Acai bowl
Ingredients You’ll Need
Here’s what goes into this Pistachio Coconut Granola:
- Rolled oats – The base of every great granola. Use old-fashioned oats for best texture.
- Pistachios + almonds – Nutty crunch and a lovely balance of flavors.
- Coconut flakes – Adds natural sweetness and toasty flavor.
- Seeds – Pumpkin seeds, sunflower seeds, chia, and flax boost fiber, omega-3s, and minerals.
- Coconut sugar – Caramel-like, lower glycemic than white sugar.
- Olive oil or avocado oil – Healthy fats that help the granola crisp up.
- Pumpkin Spice latte syrup (Can sub with Maple syrup or honey) – Just enough stickiness and sweetness to form clusters.
- Vanilla + spices – Rounds out the flavor with warmth and depth.
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper for easy cleanup.
- Mix dry ingredients. In a big bowl, stir together oats, pistachios, almonds, coconut flakes, seeds, cinnamon, salt, and coconut sugar.
- Make the wet mix. In a small bowl, whisk together oil, maple syrup, and vanilla.
- Combine. Pour the wet mixture over the dry, stirring until every oat and nut is evenly coated.
- Bake. Spread the mixture evenly on the baking sheet. Press it down gently with a spatula — this helps form clusters.
- Toast. Bake for 25–30 minutes, stirring halfway, until golden brown and fragrant.
- Cool completely. This is key — granola crisps up as it cools. Once cooled, break into clusters and store in an airtight jar.
Tips + Variations
- Hazelnut nod: Inspired by my friend’s version, you can add ½ cup of chopped hazelnuts for an extra nutty, buttery flavor.
- Sweetener swap: Try honey for a floral sweetness, or use Pumpkin SpiceLatte Syrup for cozy fall vibes.
- Make it gluten-free: Use certified gluten-free oats.
- Go nut-free: Replace nuts with more seeds (sunflower, pumpkin, hemp).
- Add dried fruit: Stir in dried cranberries, raisins, or chopped apricots after baking.
How to Serve Pistachio Coconut Granola
- Classic bowl: With cold milk, just like I first had it back in Benin.
- Yogurt parfaits: Layer with yogurt and fresh berries.
- Smoothie topper: Sprinkle on smoothies for crunch.
- Trail mix: Mix with dark chocolate chunks and dried fruit.
- Dessert crunch: Use as a topping for ice cream or fruit crisps.
Storage + Make-Ahead
- Room temperature: Store in an airtight glass jar for up to 2 weeks.
- Freezer-friendly: Freeze in a zip-top bag for up to 2 months.
- Batch prep: Double the recipe and gift jars of granola to friends.
FAQs
Can I make this granola less sweet?
Yes! Reduce maple syrup to 2 tablespoon and coconut sugar to 1–2 tbsp.
How do I get big clusters?
Don’t over-stir during baking, and press the granola down firmly on the baking sheet before it goes into the oven.
Is this recipe gluten-free?
Yes — just make sure you’re using certified gluten-free oats.
Can I add other nuts?
Absolutely! Cashews, pecans, or hazelnuts all work beautifully here.
How long does it stay crunchy?
Stored properly in an airtight container, up to 2 weeks.
Bringing It Back to the Story
Every time I make this Pistachio Coconut Granola, I think back to my first taste of homemade granola in Benin, and the special role food plays in memory.
For me, granola isn’t just breakfast — it’s connection, nostalgia, and a reminder of the people who shape our lives.
This recipe may not be the same as the one that first made me fall in love with granola, but it’s a healthy, crunchy, and delicious tribute to those flavors — with my own twist. So whether you’re enjoying it at your kitchen table or gifting a jar to a friend, I hope it brings you as much joy as it has brought me.
for a more substantial breakfast or brunch try this delicious mushroom toast recipe or our high protein shakshuka recipe.
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Pistachio Coconut Granola
Equipment
- Large mixing bowl
- Whisk
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 3 cups rolled oats
- ½ cup chopped pistachios
- ½ cup sliced almonds
- ½ cup unsweetened coconut flakes
- ¼ cup raw pumpkin seeds pepitas
- 2 tablespoon sunflower seeds
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseed
- ½ teaspoon cinnamon or pumpkin spice
- ½ teaspoon salt
- 3 tablespoon coconut sugar adjust to sweetness preference
Wet Mix:
- ¼ cup extra-virgin olive oil or avocado oil
- ¼ cup Honey or Maple Syrup reduce slightly if using more coconut sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
- In a large bowl, combine oats, pistachios, almonds, coconut flakes, seeds, spices, salt, and coconut sugar.
- Whisk together olive oil, syrup, and vanilla in a small bowl.
- Pour wet mixture over dry ingredients. Stir until evenly coated.
- Spread mixture on prepared baking sheet. Press down gently for clusters.
- Bake 25–30 minutes, stirring halfway, until golden and fragrant.
- Cool completely before breaking into clusters. Store in an airtight jar.
Notes
Storage: keeps up to 2 weeks in an airtight container or 2 months in the freezer.
Variations: swap pistachios for cashews, add dried cranberries after baking, or drizzle with melted dark chocolate once cooled.
Rufus Dewanou says
The Colorful Pantry