Cranberry, Pistachio, Cashew Granola

My aesthetic this holiday season is somewhere between “marshmallow dipped in white chocolate rolled in crushed candy cane” and “snot-encrusted nose dipped in shredded Kleenex.” I’ve been listening to the twee, unadulterated joy of the She & Him Christmas Party album (10/10 would listen on repeat for 18 days straight) and baking away all my problems. The glue in my holiday baking seems to be cranberries and pistachios, if not for their perfect combination of sweet and crunchy, then probably just because they’re red and green. I also got a good deal on them at Stop & Shop.

Granola is a great last-minute gift for the holidays: it honestly takes less than an hour to make, you probably have most of the ingredients on your shelf, and people will think you’re fancy. I know you want people to think you’re fancy.

cranberry pistachio cashew granola dsc_0160 dsc_0169

Cranberry, Pistachio, Cashew Granola

This recipe is adapted from the Do-It-Yourself Cookbook

  • 5 cups rolled oats (not quick oats)
  • 1/3 cup maple syrup
  • 1/3 cup packed brown sugar
  • 1/2 cup melted coconut oil or vegetable oil
  • 3 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/2 cup cashews, loosely chopped
  • 1/2 cup pistachios, loosely chopped
  • 3/4 cup dried cranberries

Preheat oven to 325*

In a large bowl combine the maple syrup, brown sugar, oil, vanilla, and salt. Whisk until combined. Slowly mix in the rolled oats and cashews and stir until everything is coated in the maple mixture. Line a cookie sheet with parchment paper then spread the oat mixture across the whole sheet. Firmly press the mixture down with your hands. Bake at 325* for 40 minutes, or until the top is golden brown. Allow the mixture to cool for an hour, then with your hands break it up into clusters. Stir in the chopped pistachios and cranberries. Stir in an air-tight container for up to 2 weeks.

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