I cannot believe that even after a few months, there is only one baked granola recipe on Nourishing Amy (check it out here)… which is upsetting for me as it is something I always eat. I have to say, I have been lucky enough to be sampling a few store-bought varieties recently thanks to social media wins, but I still say nothing beats homemade granola. So, I really have no excuses other than the fact that life has taken over and I have been concentrating on more exciting bakes. If you follow me on Instagram and stay up to date with my blog posts, you’ll know I’ve been in the kitchen making quite a few sweet treats lately which is my only excuse.
This granola recipe is born from my love for Pistachio Butter and my recent discovery of Borna Foods at a food festival. From smooth and crunchy to butters with add-ins, they have such a delicious and gorgeous range of products. The mixed seed pistachio butter caught my eye and is the inspiration behind my green and seed granola. I’ve coated the dry granola mix in the nut butter to make each and every flake delectable and infused with the intense pistachio flavour from the butter. I’ve also added extra whole pistachios for crunch, and to really celebrate the gorgeous little green nut.
Another thing that makes my Pistachio, Pumpkin Seed and Goldenberry Granola extra special are the goldenberries. Golden by name and golden by nature, these little berries are not overly sweet, they’re almost tangy, but they’re so plump and juicy. I would definitely recommend trying them, but if are unable to find any, do sub with your favourite dried fruit.
My Pistachio, Pumpkin Seed and Goldenberry Granola is also completely refined sugar free thanks to a little maple syrup and has a great crunch thanks to the oats and seeds. It is a healthful bowl that will have you jumping out of bed in the morning. Served with ice cold almond milk, creamy coconut yoghurt, atop chia puddings like my Turmeric and Maca Pudding, or eaten by the spoonful, you’ll thank yourself for taking 20 minutes to rustle this up.
Pistachio, Pumpkin Seed and Goldenberry Granola
Makes 1 large jar
150g rolled oats (I like these ones)
50g pumpkin seeds
1 ½ tsp cinnamon
2 tbsp coconut oil, melted
2 tbsp (heaped) mixed seed pistachio butter, Borna Foods
2 tbsp maple syrup
Preheat the oven to 160Fan/180*C and line 2 baking trays with parchment paper.
Mix together the oats, pistachios, seeds, cinnamon and salt and stir well.
To the melted coconut oil, add the pistachio butter and maple syrup and stir until fully incorporated.
Pour the wet mix over the dry granola and stir to coat evenly.
Tumble onto the 2 baking trays and bake in the oven for 25 minutes, turning over half way through.
Switch off the oven and leave the door ajar, while the granola cools inside for about 2 hours. Add the goldenberries, mix well and store in an airtight container for 2 weeks.
I hope you’ll enjoy my Pistachio, Pumpkin Seed and Goldenberry Granola – I would love to hear what you think and to see your creations. Please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.