Pistachio Chocolate Granola
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home.
Course:
Breakfast (Gluten-Free | Vegan)
Cuisine:
American
Keyword:
chocolate granola, gluten-free granola, healthy granola, homemade granola, oatmeal, sugar free granola
Servings: 6 cups
Ingredients
Dry
- ⅓ cup raw almonds
- ¼ cup flax seeds
- ⅓ cup pistachios
- 1 cup shredded coconut unsweetened
- ¼ cup erythritol for sugar-free and low carb choices or coconut sugar
- ¼ teaspoon pure stevia extract powder
- 3 tablespoons cocoa powder I used Hershey's special dark cocoa powder
- 4 cups rolled oats not quick cooking oats, gluten-free if desired
Wet
- 1 teaspoon vanilla extract
- ½ cup canola oil
Dried fruits
- ¼ cup dried fruits of your choice
Instructions
Preheat oven to 325 °F.
In a food processor, briefly chop almonds. Add flax seeds and give the switch a few extra pulses so the seeds get broken up. Add pistachios last to chop briefly in the food processor. You don’t want to grind the nuts and seeds into powder. Set aside.
Toss the remaining dry ingredients (except the dried fruits) into a large mixing bowl.
Add the chopped nuts and seeds into the mixing bowl and toss together.
Add wet ingredients into the mixing bowl and mix well.
Transfer the mixture onto two 13 X 18-inch metal baking sheets that are lined with parchment paper or a silicone mat. Spread the mixture out into a single layer and press down firmly with a spatula. Bake 40-45 minutes and stir it up halfway through the baking.
- Remove the baking sheet from oven and let it cool completely. This will allow the granola to have some clusters. Gently toss in dried fruits and transfer the granola into an airtight container.