I’m late to the game on the whole pistachio craze, but I recently discovered them, and have become mildly obsessed! They’re packed with protein, super delicious, and pretty low in calories for a nut. I’ve been making granola for years, but I wanted to create a version with pistachios, and as I was playing around in the kitchen I thought I’d try adding another different ingredient: quinoa. I’ve never added this to a granola before, but I figured might as well try something new, and it turned out delicious! The quinoa adds great texture and flavor to the pistachio vanilla protein granola, plus it’s a complete protein which is perfect when you’re looking for a filling breakfast or snack.
Pistachio Vanilla Protein Granola Ingredients:
- 1/3 cup high quality maple syrup
- 1/3 cup melted coconut oil
- 1 tsp vanilla bean paste
- ¼ tsp kosher salt
- 2 ½ cups rolled oats
- ½ cup raw quinoa
- ½ cup shelled unsalted pistachios
This recipe couldn’t get much easier. Start by preheating the oven to 400 degrees.
Next, mix the maple syrup, coconut oil, and vanilla bean paste until well combined. Once the mixture is well combined, add in the dry ingredients and mix until they are evenly distributed and everything is coated with the wet ingredients.
Prepare a baking sheet lined with either parchment paper or a silicone baking mat and spread the granola out in an even layer. Bake at 400 degrees for 12-15 minutes until everything is slightly golden and fragrant. Let the pistachio vanilla protein granola cool completely, then store in a ziplock bag or airtight storage container. This recipe is completely gluten free, refined sugar free, and totally delicious. Enjoy!