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A super quick and easy homemade granola recipe with maple, pistachio and almond. The perfect way to brighten up your mornings or even as a snack during the day. Serve with your favourite fruit and dairy, on top of cakes, ice cream and desserts or eat all by itself. This granola recipe is also fruit-free, giving you the flexibility to change up the toppings and accompaniments however you like!
Granola is something I’ve grown to love with its crispy, crunchy texture. Paired with the fact that it’s so simple yet so delicious. It makes such a simple solution for mornings, especially when you don’t want to put in a lot of effort.
Whipping up a batch of your own is just a matter of mixing all the ingredients and baking. There’s nothing special to it. The magic happens after it comes out of the oven and is left to cool. That’s when it all begins to clump together and you get to come along and break it up into the desired level of golden cluster chunkiness. Whether that was all of the clusters or just a little.
Ingredients
Oats
Rolled oats work well in this recipe but you can also use steel-cut/ Scottish/ Irish oats too.
Buckwheat
A slightly nutty fruit seed that adds a bit of crunch to this granola. The small groats resemble a small heart shape and are often found in savoury dishes. It also happens to be gluten-free. Buckwheat can often be found in specialty stores or the health and wellness sections of the supermarket. This is the one that I used.
Slivered Almonds
Thinly sliced pieces of almond. I like to use slivered almonds in this granola for the texture as they’re just the right size. You could however also use whole almonds or even sliced almonds, as slivered almonds can be hard to come by.
Pistachio Kernels
Ideally, you want the unsalted pistachios which have already been removed from the shell. If you can only find salted, then you can reduce or even skip the added salt in this mix.
Coconut
I used desiccated coconut for this recipe as a subtle addition but coconut threads or chips will also work if you prefer larger chunks.
Seeds
A combination of pumpkin and sunflower seeds was used in this homemade granola recipe to add extra goodness including both flavour and crunch.
Puffed Amaranth
Somewhat of a unique ingredient and something I’ve discovered only recently. It’s extremely light and airy, kind of like puffed rice or popcorn but significantly smaller. Puffed amaranth is a seed that resembles a grain. It provides a delicately nutty toasty flavour and a slight crunch. It can be found at specialty stores such as here. However, you can leave this out if it’s too difficult to source or substitute for puffed rice or something similar.
Fruit Free Granola
This granola contains no fruit, for one reason only. And that is so you can add it in later! Or not, depending on your preference.
Fresh, canned, dried, freeze-dried or any other kind of fruit toppings make a great finishing touch to this granola. This means that you can customise it a little every time and mix it up so you’re not eating the same thing every time. Unless you would like to, in which case, by all means, go for it!
If you’re going ahead with a fresh fruit option, I suggest using any of these winter fruits in season right now.
The great thing about this homemade granola recipe is that it’s versatile enough to go with a variety of different things. It’s also a great base to work with and build off or further add to.
For example, you could mix in yoghurt-coated raisins or chocolate chips. You can even bake in that pecan meal you have leftover from this pecan milk recipe. And then use the pecan milk to pour over your granola!
Homemade Maple Pistachio and Almond Granola
Ingredients
- 2 cups (200g) Rolled Oats
- 3 tbsp (45g) Buckwheat
- ½ cup (60g) Slivered Almonds
- ½ cup (60g) Pistachio Kernals
- ¼ cup (25g) Desiccated Coconut
- 2 tbsp (20g) Pumpkin Seeds
- 2 tbsp (20g) Sunflower Seeds
- ¼ cup (8g) Puffed Amaranth
- ¼ cup (85g) Maple Syrup
- ¼ cup (60ml) Vegetable oil
- 1 tsp (8ml) Vanilla Extract
- Pinch of Salt
Instructions
- Preheat your oven to 180°C and line a large rimmed baking tray with baking paper.
- Stir together oats, buckwheat, nuts, coconut, seeds and amaranth in the prepared baking tray.
- In a separate bowl combine the maple syrup, vegetable oil, vanilla and a pinch of salt. Pour over the oat mixture and stir to evenly coat.
- Bake for 20 minutes or until golden brown, stirring halfway through. It may still appear wet but bear in mind that it will harden as it cools.
- Allow to cool completely, undisturbed. This will create crispy clusters of granola.
- Break up the granola with your hands to desired cluster chunkiness.
- Store in an airtight container for up to a month.
If you give this granola recipe a go, then please share a picture and tag me @theculinaryletter and use #theculinaryletter so I can see your creation!
Don’t forget to check out my other breakfast recipes too, like this banana pecan smoothie bowl.
Until next time, stay curious!
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