- Recipe: Pistachio Goji Berry Granola
- Writer: Lizzie Green
- Content-Type: Food Blog
Have you ever prepared granola by heating it in a pan on the stove? If you do it just once, you won’t want to do it again!
This simple granola can be made in just fifteen minutes, and it goes great on yogurt or on its own.
Every time I make granola I am reminded of the many reasons why I ought not to cook granola. Regarding this matter, we are completely lacking in self-control.
This is my very favorite rendition so far… This is a fact that I can attest to because Jack and I ate the entire thing while standing at the kitchen counter shortly after I finished making it.
This (the subject of our photographs) vanished as we kept saying “just a little bit more” each time.
The encouraging news is that it is speedy and uncomplicated, and as a result, we were able to get a second batch ready to go in just fifteen minutes.
Stovetop preparation is the key to success here. I am aware that it does not make sense, but it is correct in every other way.
Because you are constantly monitoring the process, stirring the ingredients, and adding them in the order that corresponds to the amount of time that each one needs to cook, everything toasts slowly and evenly.
First the nuts, then the coconut flakes, and finally the oats. When you have finished everything else, mix in the goji berries.
The bad news is that we used up the second batch of whatever it was almost as rapidly as we did the first. However, as it is the holiday season… and it’s just granola… let’s live a little.
Pistachio Goji Berry Granola
|Serves: About 2 cups|
My fave granola recipe! Instead of being roasted in the oven, this variation takes only 15 minutes and is toasted on the stovetop. In this dish, goji berries are my favorite, but you may substitute any dried fruit that you like.
- 1 cup rolled oats (not instant)
- ½ teaspoon salt
- 1 tablespoon coconut oil
- 3 tablespoons maple syrup
- ⅓ cup pistachios, chopped
- ¼ cup coconut flakes
- 1 teaspoon cinnamon
- ⅓ cup goji berries
- On the stove, bring a big skillet up to temperature over a low setting. After adding the oats, spread them out in the pan to create a thin layer. Allow them to toast for a minute or two before proceeding. After adding the coconut oil and salt, give everything a good toss to combine. Continue to toast the oats for around seven to nine minutes, stirring them very seldom.
- Stir the mixture after each addition of maple syrup, which should be done one spoonful at a time. (Maintain a temperature on your stove that is not too high in order to prevent the maple syrup from catching fire).
- Add the pistachios, coconut flakes, and cinnamon to the oats once they have achieved a toasted appearance. Continue to sauté over moderate heat until the pistachios and coconut flakes are lightly browned, taking care not to let them become too dark (about another 5 minutes). Keep a close eye on the process, and as soon as the layer on the bottom begins to brown, give it a stir (so it doesn’t burn!). After a short break, give it another stir to ensure that everything browns at the same rate.
- Take the mixture away from the heat and add the goji berries while stirring.
- After letting it cool, you may eat it as a snack or sprinkle it on top of yogurt (coconut yogurt if you’re vegan).
- If you cannot consume gluten, it is imperative that you use oats that have been verified as being gluten-free.
- If you want to make twice as much of this dish, I suggest preparing it in two or three separate batches, so that the ingredients may be spread out evenly in your large skillet. You want everything to get toasted at the same rate.
- I used a nonstick skillet because it’s the biggest one I have, but if you’re using cast iron, you might need to adjust the cooking time.