December mornings (and afternoons!) call for something cosy, a little indulgent, and totally festive! Which is exactly why I made this White Chocolate, Pistachio & Cranberry Christmas Granola.
Crunchy, colourful, and full of holiday flavour, it works perfectly on yoghurt, porridge, served with a splash or milk, sprinkled over desserts or even straight from the jar.
Bonus: it makes a simple, thoughtful gift if you want to wow your friends and family this season.
Ingredients You'll Need to Make this Christmas Granola
Dry Ingredients:
- Rolled Oats: the base of your granola, providing crunch and a hearty texture. Quick oats also work for a softer, more crumbly version.
- Pistachio: provide a nutty richness and festive colour, but feel free to swap in walnuts, pecans, almonds, or cashews if you prefer. I often like to mix and match whatever nuts I have on hand, it’s different (and interesting) every time.
- Coconut: adds subtle sweetness and texture. Once toasted it presents an even nuttier aroma. Here I’m using shredded coconut, but desiccated, flakes or chips can also be used.Â
- Pumpkin Seeds : for the slighty earthy, nutty flavour and an extra pop of green. Can be easily swapped for extra sunflower seeds or vice versa.Â
- Sunflower Seeds: add a light, soft crunch with mild nutty sweetness. When paired with the sunflower seeds they add a complex texture and extra bite.Â
- Ginger: for a subtle zing and seasonal complexity. Combined with cinnamon and nutmeg for a rich festive aroma. Can be easily switched out for extra cinnamon if preferred.
- Cinnamon: in ground form, is warming and a classic Christmas spice. It’s able to enhance the nutty and sweet flavours of this granola to take it to new heights. Not to mention the aroma!
- Nutmeg: sweet, slightly nutty, and warm. Nutmeg contributes depth to the spice mix. Again if you don’t happen to have any, you can replace it with extra cinnamon or skip altogether.
Related: 10 Essential Kitchen Spices
Wet Ingredients
- Maple Syrup: lightly sweetens and binds the granola. It also gives a warm, caramel-like flavour and makes it absolutely delicious. You could substitute honey, golden syrup or vanilla syrup for a different flavour profile.
- Vegetable Oil: coats the oats for crispiness with a neutral flavour. Another neutral flavoured oil would also work or for extra coconut flavour try melted coconut oil.
- Vanilla Extract: rounds out and elevates the flavours of this granola.Â
Add-ins
- White Chocolate: for creamy sweetness. I like going for chunks or chips so it adds texture. Make sure to stir in after the granola has fully cooled to prevent melting. If white chocolate’s not your thing, by all means swap for dark or milk chocolate or do a combo.
- Dried Cranberries: tartness balances the sweet chocolate and maple. It’s a wonderfully festive flavour but in a pinch, dried berries, raisins, sultanas or apricots work too.
Christmas Granola Variations & Add-Ins
Feeling creative? Add your own festive flair with these simple granola variations.
- A Citrus Twist: zest 1 orange and stir into to the wet ingredients before coating the oats. That way it’ll be well distributed and add a subtle citrusy aroma and flavour.
- Extra Crunch: cornflakes are one of my favourite ways to add more texture. Mix them in with the dry ingredients and toast ’em up. Perfect for those cornflakes that have been lurking in your cupboard since that one moreish batch of afghans (you know the ones).
- Ginger Snap: toss in a little gingernut or gingerbread pieces after baking for a merry crunch in every bite
How to Make this Christmas Granola
Follow the steps below to whip up this crunchy flavourful granola.
Prepare the Granola Mix
1. Preheat and Prep
- Preheat your oven to 150°C.Â
Note: Low and slow is key for even browning and crunchy clusters. Also to ensure that the delicate ingredients don’t get too toasty!
- Line a large baking tray with baking paper. Â
Tip: Not only does this prevent sticking, it also makes cleaning easy. Plus, I really like being able to pick up the baking paper with the granola and sliding it all into my airtight container, like a funnel in one big swoop.
2. Mix Dry Ingredients
- In a large bowl, combine oats, pistachios, coconut, pumpkin seeds, sunflower seeds, ginger, cinnamon and nutmeg.
Tip: Chop nuts roughly for a mix of textures. Smaller pieces give clusters, larger pieces give crunch.
3. Mix Wet Ingredients
- In a separate bowl, stir together maple syrup, oil, and vanilla.
Note: Combining these ingredients first ensures they are evenly distributed throughout the dry mixture.
4. Combine Wet and Dry
Pour the wet ingredients over the dry mix.
Stir until everything is evenly coated.
Tip: Use a spatula to scrape the sides and ensure every oat is covered. This helps the clusters hold together.
Ready to Bake
1. Place the Mix on the Prepared Tray
Spread the granola mixture evenly across the prepared tray.
Bake for 20 minutes, then gently stir or turn the granola for even baking.
Bake for another 10 minutes, until golden and fragrant.
Finishing Touches
1. Cool Completely
- Remove from the oven and let the granola cool fully on the tray.
Tip: Granola crisps as it cools, resist the urge to taste it warm if you want perfect clusters.
2. Add Chocolate and Fruit
Once cooled, stir in white chocolate chunks and dried cranberries.
Store
1. Transfer to an Airtight Container
Best if eaten within 2 weeks. However, it could be stored for up to a month if in prime conditions (a cool dry pantry)
Tip: For gifting, layer in a jar with a ribbon, small Christmas decoration and a label. Festive and keeps fresh!
MORE Breakfast Recipes...
Watch this Christmas Granola in Action
Christmas Pistachio Granola with White Chocolate and Cranberry
Ingredients
Dry
- 4 cups rolled oats
- ¾ cup pistachio kernels roughly chopped
- ½ cup shredded coconut
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet
- â…“ cup vegetable oil
- ¼ cup maple syrup
- ½ tsp vanilla extract
Additional
- ½ cup white chocolate chunks or chips
- â…“ cup dried cranberries
Instructions
- Preheat your oven to 150°C and line a large rimmed baking tray with baking paper.
- Place oats, coconut, pumpkin seeds, sunflower seeds, pistachios, ginger, cinnamon and nutmeg in a large bowl. Stir to combine.
- In a separate jug or bowl, combine oil, maple syrup and vanilla. Mix until well combined, then pour over the oat mixture and stir to evenly coat.
- Spread the mixture on the prepared baking tray in an even layer.
- Bake for 20 minutes, stir gently, then bake for a further 10 minutes or until golden brown.
- Set aside to cool completely.
- Once cool, stir through the white chocolate and cranberries.
- Store in an airtight container for up to 2 weeks.
Notes
If you give this Christmas Granola a go, don’t forget to tag @theculinaryletter and #theculinaryletter on Instagram so that I can see all your wonderful creations!
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Until next time, stay curious!Â
Stay connected!Â
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