This nutty pistachio granola recipe is made with wholesome ingredients like pistachios, chopped almonds, dried cherries, and rolled oats. It also has a bit of deep, dark chocolate, giving it “little treat” vibes. It packs a flavor that store-bought granola just can’t compete with, and it’s the perfect addition to any breakfast or brunch spread!
The absolute best part about making your own granola is the ability to customize it! You can get creative and add infused simple syrups to sweeten them, this one would be great with a cardamom syrup or even a homemade grenadine syrup to play up the fruity flavor.
Pair your granola with a homemade coffee drink (like an iced shaken espresso) and you’ll be off to the perfect start to any day! You can enjoy it as a homemade cereal with milk or on top of your favorite yogurt. I love mine on top of Greek yogurt or sprinkled over a smoothie bowl!
why this pistachio cherry granola recipe works:
🍒 flavors & textures. The combination of crunchy nuts, chewy dried cherries, and rich dark chocolate creates a balanced blend of flavors and textures that keep every spoonful exciting!
🙌 customizable & versatile. Homemade granola is easier than ever to customize to your liking. You can add or subtract ingredients to make your perfect bowl!
🌰 fresh & wholesome. Store-bought granolas and cereals often spend months on the shelves before making it to your kitchen. Homemade granola has a freshness that just can’t be matched by your local grocery store’s selections!
🛒 ingredients
See the recipe card for the exact quantities.
🍳 instructions
1: In a large bowl, combine your rolled oats and chopped nuts. Add in the chia seeds, flax seed meal, and spices.
2: Pour the oil and maple syrup on top of your mixture, and stir well to incorporate the ingredients.
3: Spread the mixture onto a large baking sheet and pop it in the oven for 15 minutes. After 15 minutes, stir the granola and bake for another 15 – 20 minutes, until golden brown.
4: Sprinkle chopped dried cherries over the baked granola, then use the back of a spatula to press the granola down into the pan.
5: Sprinkle the chopped chocolate over the granola, and allow the residual heat to let the chocolate get melty. As it cools, it will harden again.
6: Once cooled, use a spatula to scrape the granola off your pan into chunks, and store in an airtight container.
Hint: Press your granola down into the pan using a spatula before you add the chocolate to help it form clusters or clumps as it dries!
💡tips & tricks for getting it right
🍽️ how to serve your granola
- homemade cereal – enjoy your pistachio granola with the milk of your choice for a nutty homemade alternative to boxed cereal!
- parfait perfect – scoop some yogurt into a bowl and top with your granola and some fresh fruit for tasty yogurt parfaits! It also works wonderfully as a topping on ice cream and frozen yogurt!
- smoothies & bowls – top your smoothies or smoothie bowls with a few scoops of your granola!
ℹ️ troubleshooting tips
- not sweet enough – give your granola a little taste before baking, it’s totally okay to eat a bit before being toasted! Taste testing your granola before baking helps you see if you need to add a bit more maple syrup, but keep in mind the cherries and chocolate will add some sweetness after baking.
- not enough clumps – if you prefer a granola that has more clumps and clusters, make sure to press your granola down in the pan after baking. This process, also known as tamping, helps to solidify your granola into clusters. You can break the clumps apart once they’re set if they’re too large, too!
🔆 top tip
Don’t add dried fruit to your granola before baking it– it’ll get really dried out and hard to chew. Instead, add it to your granola just after it comes out of the oven.
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♻️ customize your pistachio granola
- simple syrup – instead of using maple syrup you can use a homemade simple syrup to help sweeten your granola! I love using infused simple syrups like a warming cardamom syrup, but classic syrups like brown sugar simple syrup work great too!
- cranberries – swap the dried cherries for dried cranberries! Cranberry pistachio granola is just as tasty as the cherry version!
- olive oil or coconut oil – instead of sunflower oil you can use extra virgin olive oil or coconut oil. Make sure the oil you use is mild in flavor so it doesn’t overpower the flavor combination of the granola.
- swap nuts or seeds – you can customize the mix of nuts and seeds as you like, so use your favorite nuts if you have a preference! I’ve also made this granola using sunflower seeds and pumpkin seeds!
🧰 equipment needed & storage tips
🫙 how to store homemade granola
Store your finished granola in an airtight storage container on the counter for up to 1 week. You can store it longer if you like, but keep an eye out for any moisture in the granola, which can cause it to spoil faster. You can also store your granola in the fridge for longer-term storage, but the fruit may harden in the colder temperature of the fridge.
💬 q+a
Is it safe to use chia seeds in granola?
Using a small amount of chia seeds is totally safe, but if you’re worried about eating them dry you can skip adding them to your granola!
Why won’t the chocolate dry in my granola?
If you use chopped bar chocolate instead of chunks or chips, it might not completely dry (aka “set”) even at room temperature. If this happens, you can store your granola in the fridge instead of on the countertop.
If you make this recipe, please leave a review in the comments and a star rating!
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Easy Pistachio Granola with Chocolate and Dried Cherries
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Equipment
- 1 baking sheet half sheet or three-quarter sheet size
- 1 large mixing bowl
- 1 spatula or spoon
- 1 kitchen scale or measuring cups
- 1 airtight storage container
Ingredients
- 3 cups rolled oats old fashioned, not quick-cooking
- 1 cup unsalted raw almonds roughly chopped
- 1 cup unsalted raw pistachios shelled and roughly chopped
- ½ cup dried cherries unsweetened
- ½ cup dark chocolate or semi-sweet chips
- ¼ cup chia seeds
- ¼ cup ground flax seed
- ½ cup maple syrup
- ¼ cup sunflower oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat oven. Preheat your oven to 325ºF.
- Prep ingredients. Roughly chop your almonds and pistachios using a knife and cutting board or a food processor.1 cup unsalted raw pistachios, 1 cup unsalted raw almonds
- Combine dry ingredients. In a large bowl, combine your rolled oats and chopped nuts. Add in the chia seeds, flax seed meal, and spices.3 cups rolled oats, 1 cup unsalted raw almonds, 1 cup unsalted raw pistachios, 1/4 cup ground flax seed, 1 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, 1/4 cup chia seeds
- Add wet ingredients. Pour the oil, maple syrup, and vanilla extract on top of your mixture, and stir well to incorporate the ingredients.1/2 cup maple syrup, 1/4 cup sunflower oil, 1 teaspoon vanilla extract
- Initial bake. Spread the mixture onto a large baking sheet and pop it in the oven for 15 minutes.
- Stir and continue baking. Stir the granola mix after 10 minutes, making sure to move the ingredients around the pan for even toasting. Put it back in the oven for another 10 minutes, or until it gets lightly golden brown.
- Chop cherries & chocolate. Roughly chop your dried cherries and chocolate.1/2 cup dried cherries, 1/2 cup dark chocolate
- Remove from oven. Remove the granola from the oven once it's golden brown and toasty.
- Add cherries and press into pan. Sprinkle the chopped dried cherries onto the pan and use a spatula to press the granola into the pan. This helps form clusters as the granola dries!1/2 cup dried cherries
- Add chocolate. Top your granola with the chopped chocolate. It will get a bit melty from the residual heat, but don't worry, it will harden again as it cools!1/2 cup dark chocolate
- Cool completely, break up granola, and store. Allow your granola to cool completely before using a spatula to break it up into chunks and clusters. Store it in an airtight storage container for up to two weeks.
