Toppings are awesome. Everything’s better with toppings: vanilla ice cream needs sprinkles, toasts need PB&J, Pad Thai needs peanuts… you get my drift. Well yogurt needs granola.
When I started making my own granola, I was always slightly disappointed knowing that it didn’t have the awesome clusters that I’d get with store-bought granola. And thus began the quest for crunchy clusters. And now, finally, mission accomplie! The trick is to grind half the oat + nuts. That simple.
In this version, I give it a middle-eastern twist but most ingredients are swappable. You can switch the pistachios for almonds, remove the cardamom, use vanilla instead of the orange blossom water and almond butter instead of tahini and you’ll get another delicious granola.
Here it goes – hope you enjoy!
Cluster Loaded Pistachio Granola
- 3C rolled oats
- 1C pistachio
- 1/4C flax seeds
- 1/4C chia seeds
- 1/4C sunflower seeds
- 1/4tsp salt
- 1/2tsp cinnamon
- 1/2tsp ground cardamom
- 1/4C butter
- 1/4C tahini
- 1/2C maple syrup
- 1tsp orange blossom water
- 1/3C dried cherries, chopped
- Start the oven the 300ºF and line a baking sheet with parchment paper;
- In a food processor, grind to a flour 1.5C of the oats and 1/2C of the pistachio;
- In a large mixing bowl, combine the grinded oats + pistachio, the remaining oats + pistachio, flax, chia, sunflower, salt, cinnamon & cardamom;
- In a small saucepan set on low heat, melt the butter and tahini. Once fully melted, turn off the heat and add the maple syrup and the orange blossom water and stir to combine.
- Drizzle the butter mixture in the oat mixture and mix well.
- Spread the granola on the baking sheet and put in the preheated oven.
- After 30 minutes, take out the sheet and mix it a little. Make sure you mix up the edges so that they don’t burn.
- Put back for another 15 to 25 minutes, checking regularly. When your granola is fragrant and has a nice golden brown color, it’s ready.
- Let it cool, mix in the chopped dried cherries and enjoy on top of errrrthing!