Christmas Pistachio Granola with White Chocolate and Cranberry
A festive twist on classic granola, pistachio pieces, white chocolate chunks, and tart cranberries. Crunchy, colourful, and perfect for Christmas mornings, afternoons or as a special gift for friends and family.
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
- ⅓ cup vegetable oil
- ¼ cup maple syrup
- ½ tsp vanilla extract
Additional
- ½ cup white chocolate chunks or chips
- ⅓ 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
Note: this granola is best if eaten within 2 weeks, but keeps well for up to a month if stored airtight, away from heat and direct sunlight.