Lemon Pistachio Granola

A delicious, refreshing, and crunchy pistachio granola makes for the perfect breakfast or snack year-round. You can munch on it in handfuls — or pair it with plant-based milk and fresh berries for a nutrient-packed meal. While it has plenty of nutritious ingredients already, this particular recipe discusses lemon pistachio granola with olive oil to double the benefits.

Lemon Pistachio Granola Recipe: Time & Servings

This lemon pistachio recipe will take a total of 50 minutes. The prep time is 20 minutes, 10 minutes for rest time, and another 20 minutes for cooking time. Once done, there will be 10 servings of this delicious granola!

Pistachio Granola Ingredients

For this lemon pistachio granola recipe, you will need:

Dry Ingredients

Gluten-free oats, pistachios, almonds, freshly-grated lemon zest , hemp seeds, flax meal and flaky sea salt

Wet Ingredients

Maple syrup and olive oil

How To Make Lemon Pistachio Granola

Firstly, preheat the oven to 300 °F — if you work with the Celsius scale, this will be 150 °C. To create a surface for baking, line a baking sheet with parchment paper.

Next, it is time to prepare your ingredients. Freshly grate your lemon zest. You can use any tool you have on hand, for example, a citrus zester or microplane. For the dry ingredients (as provided in the previous section), mix them all together in a large bowl. At the same time, use a separate small bowl to whip together the wet ingredients.

Time to mix! Pour the wet ingredients into the dry ones. Be sure to use a spoon, and keep going until the mixture is well combined.

Now that the granola mixture is ready, transfer it onto the baking sheet and press it down with a spatula. When you’ve flattened it enough, pop it into the oven and bake for 10 minutes. Then, remove the mixture from the oven and thoroughly mix the granola before transferring it back into the oven for a further 5 or 10 minutes.

The final step is always the best — though the waiting part can be a test of patience. Remove the prepared granola from the oven and let it cool for at least 10-15 minutes. Now, all you’ve got to do is break up the granola and store it in an airtight container for use.

Frequently Asked Questions On Lemon Pistachio Granola

How long will my homemade granola last?

At room temperature, your homemade pistachio granola will last for around 2 weeks, though this can go up to 4 weeks, too. If you place it in the freezer, you can easily preserve it for up to 6 months.

How much granola should I eat per day?

The amount of granola you should eat in a day depends on your personal preference, but as a rule of thumb, it should be somewhere between 2 tablespoons and ⅔ cups. Eating ⅓ cups of granola daily is a good amount. Be sure to keep track of how much you eat; the seeds are calorie-dense!

Why is my homemade granola not crunchy?

Your homemade lemon pistachio granola may not be crunchy if you bake it at a really high temperature. Doing so makes the seeds and oats burn, even before they have the chance to dry and get crispy. To make sure your granola is crunchy, be sure to cook it slowly at a low to medium temperature, as recommended in the previous section. Also, mix it once or twice during the process to ensure all oats and seeds receive heat evenly.

Lemon Pistachio Granola For The Win!

Whether you add it to soy milk and toss in some strawberries or use it as a topping for smoothies and pitaya bowls, lemon pistachio granola with olive oil will be a versatile and incredibly delicious addition to your everyday diet.