Blueberry Pistachio Granola

I got on a bit of a spring cleaning kick last week. I don’t know if it was the bright sunshine and warmer temperatures or the looming spring sports schedule around the corner; but whatever it was, it convinced me to start purging drawers and organizing closets.

Up first was tackling my pantry. I threw open the back slider doors to let the warm air in and turned on a lovely audio book in my ears (Intermezzo by Sally Rooney). While I chucked old granola bar wrappers, organized boxes of chicken stock and attempted to make sense of why I had three open bags of flour tortillas (I blame the teens), I realized I was missing several key pantry staples.

I had way too many odds and ends like jars of pepper jelly and flavored oils and not nearly enough staples like canned tomatoes, pure maple syrup, rolled oats, or all-purpose flour. To each their own on what they consider a ‘staple,’ but for me having a few basic ingredients always on hand means I can cook and bake on the fly without always having to plan a trip to the store first.

Finally, after a couple hours and a few chapters in my book, the pantry was clean, organized and fairly well-stocked. I noticed I had a plethora of various chopped nuts and dried berries, likely leftover from entertaining over the holidays. One of my favorite things to have on hand, but rarely make, is homemade granola. Rolled oats, a variety of yummy mix ins like almonds, raisins, coconut flakes or even dark chocolate chips make for a delicious breakfast or an on the go snack.

This blueberry pistachio version came together from what I found in my pantry and I can guarantee I’ll be making this recipe again and again. And the very best part? How adaptable it is. I used tahini the first time I made it but crunchy peanut butter the second time. Any nut butter will work just fine. You can also swap the honey for pure maple syrup if you prefer or have that on hand. The key is to combine a meltable fat (coconut oil) with a liquid sugar (honey) and a nut butter. The result is a sticky, hearty, delicious granola you’ll want to have on hand all spring long.

Bluebery Pistachio Granola

• 1/2 cup coconut oil (could use canola or vegetable oil instead)

• 1/3 cup tahini

• 1/2 cup honey

• 1/4 cup brown sugar

• 1/2 teaspoon ground cardamom

• 1 teaspoon cinnamon

• 1 teaspoon kosher salt

• 1/4 teaspoon vanilla bean powder (vanilla extract works great too)

• 2 cups old fashioned rolled oats

• 1 cup shelled raw pistachios

• 1/2 cup raw pumpkin seeds

• 1/2 cup slivered almonds

• 3/4 cup dried blueberries

• 1/4 cup dried cherries

• 1/2 cup unsweetened shredded coconut (optional)

In a microwave safe bowl, combine the coconut oil, tahini (or nut butter of choice), honey and brown sugar. Melt in 30 second intervals, stirring after each time, until the ingredients are melted and well-combined. Set briefly aside.

In a large bowl, combine the oats, pistachios, slivered almonds, pumpkin seeds, dried blueberries, dried cherries and shredded coconut. Give a quick mix to combine. Sprinkle the salt, cardamom, cinnamon and vanilla bean powder over the pat mixture and stir again to incorporate.

Pour the wet ingredients over the dry, and mix to combine. Spread the granola on a parchment paper lined tray in an even layer. Bake in a 325 degree oven for 15 minutes. Remove the tray, gently stir and mix the granola on the tray, then put back in the oven to bake for another 15-20 minutes until the oats are deeply golden brown.

Remove from the oven and allow to cool on the tray for another 15 minutes before transferring to a container with a lid. The granola will feel a little soft when you first remove from the oven but as it cools, it crisps up beautifully. Enjoy!