Orange & Pistachio Granola
It took me a long time to catch on to granola. My cousin got me thinking about it. She came to visit us from America and was struggling finding something to eat for breakfast since our supermarkets didn’t stock granola. For some reason, she got me really interested in granola so I started doing some research on it. I came across this beautiful orange and pistachio granola from “Just Eat Love” (https://justeatlove.com/2011/08/23/orange-pistachio-granola/) and I have been making it ever since. I love to make big batches to keep in the fridge. It’s a quick breakfast that I like to dig into before rushing off to work. Works great with my vegan soy vanilla yogurt and fruit or even just some plant milk. It’s also a pretty topping for smoothie bowls and parfaits. The orange flavour is really nice and refreshing early in the mornings and it helps to balance out the sweetness. I love pistachio nuts as they have an impressive array of minerals and amino acids with high amounts of phenylalanine and arginine, which are great for boosting your mood and your immunity. The recipe is refined sugar free, low gluten or can easily be made gluten free, vegan and delicious.
| Orange & Pistachio Granola | Print |
- 2 cups rolled oats (gluten free if necessary)
- ½ cup quinoa flakes
- 2 TBSP flax seeds
- 2 TBSP wholemeal spelt flour (optional, omit if wanting gluten free)
- Rind of 1 orange
- 1 tsp ground ginger
- ⅓ cup roasted salted pistachio’s roughly chopped
- ⅓ cup sunflower oil
- ¼ cup maple syrup
- Preheat oven to 170 C. Mix all dry ingredients except pistachio nuts in a big bowel. Add orange rind. In separate bowel mix sunflower oil and maple syrup.
- Pour oil and maple syrup over dry mixture and mix well to coat.
- Pour mixture into large baking tray and spread evenly.
- Bake at 180C for about 20 -25 minutes. I do not find it necessary to flip the granola half way through as it bakes evenly throughout.
- Meanwhile, roughly chop pistachio nuts.
- Remove from oven and mix in chopped pistachios.
- Allow to cool then transfer to airtight container and store in the fridge. Will last for weeks in the fridge
