Cranberry Pistachio Granola. Crunchy oat and pistachio granola with maple, cinnamon and chewy dried cranberries. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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An oat cluster for winter mornings
This granola is built on rolled oats, chopped pistachios and a maple-cinnamon coating. Dried cranberries go in after the granola cools so they stay chewy instead of drying in the oven.
The recipe is a working formula rather than a kitchen-tested guarantee. Sixteen half-cup portions depend on the final baked volume.
What each ingredient does
Old-fashioned oats provide the structure; quick oats make smaller, less distinct clusters. Shelled unsalted pistachios contribute crunch and a green contrast to the dried fruit.
Maple syrup and oil coat the oats. Cinnamon, vanilla and salt season the mix. A source on fruit-and-nut granola informs the general format, not this specific ratio or claimed result.
Ingredients for 16 half-cup portions
| Ingredient | Amount | Use |
|---|---|---|
| Old-fashioned rolled oats | 4 cups | Do not substitute quick oats without retesting. |
| Shelled unsalted pistachios, roughly chopped | 1 cup | Check shell pieces. |
| Pure maple syrup | 1/2 cup | Sweet binder. |
| Neutral oil | 1/3 cup | Helps coat clusters. |
| Ground cinnamon | 1 teaspoon | Seasoning. |
| Fine salt | 1/2 teaspoon | Seasoning. |
| Vanilla extract | 1 teaspoon | Stir into liquid binder. |
| Dried cranberries | 1 cup | Stir in only after granola cools. |
Step-by-step method
- Heat oven to 325°F and line a large rimmed baking sheet with parchment. Mix 4 cups rolled oats and 1 cup chopped shelled pistachios in a large bowl; check for stray shell pieces.
- Whisk 1/2 cup maple syrup, 1/3 cup neutral oil, 1 tsp cinnamon, 1/2 tsp salt and 1 tsp vanilla. Pour over oat mixture and toss thoroughly until evenly coated.
- Spread in an even layer on the lined sheet. Bake approximately 30–35 minutes, turning the pan and stirring once around halfway, until oats are lightly golden. Watch closely near the end so the pistachios do not scorch.
- Set the sheet on a rack and let granola cool untouched about thirty minutes for clusters to firm. Break into pieces, fold in 1 cup dried cranberries and divide into sixteen provisional half-cup portions. Measure final yield and crispness in a kitchen trial.
Bake evenly, then let it set
Spread the coated mixture across a large rimmed sheet, rather than piling it deep. Stir once around the halfway mark and watch the nuts near the end.
Leave the sheet undisturbed while the baked oats cool. Break the firm layer into clusters only after that cooling period; add cranberries last.
Adjustments worth testing separately
Other nuts change both flavor and allergen disclosures. A different syrup changes browning, while quick oats change cluster texture; neither is a confirmed one-for-one swap.
For a smaller batch, use a smaller sheet and observe color rather than assuming the same bake time. Do not substitute fresh cranberries for dried ones without redesigning moisture and baking.
Serving and storage
Spoon the granola over yogurt or into a breakfast bowl. Milk and yogurt are serving additions, not measured ingredients or part of the recipe's allergen list.
Cool completely before closing a jar so trapped steam does not soften it. No precise room-temperature shelf life or retained crunch has been established by testing.
Granola questions
When do I add the cranberries?
After the baked oats and pistachios have cooled.
Is this the cranberry-pistachio energy bite recipe?
No. This is an oven-baked, loose oat-cluster granola for breakfast bowls.
Can I call it gluten-free?
Not without checking certified oat handling and every packaged ingredient; this draft makes no gluten-free claim.
Further reading and related Chefly recipes: Good Food's fruit-and-nut granola. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Cranberry Pistachio Granola. Category: Breakfast. 16 half-cup portions. Prep approximately 15 minutes; cooking approximately 35 minutes; additional cooling/chilling approximately 30 minutes; total approximately 80 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 4 cups Old-fashioned rolled oats; 1 cup Shelled unsalted pistachios, roughly chopped; 1/2 cup Pure maple syrup; 1/3 cup Neutral oil; 1 teaspoon Ground cinnamon; 1/2 teaspoon Fine salt; 1 teaspoon Vanilla extract; 1 cup Dried cranberries.
Instructions: Heat oven to 325°F and line a large rimmed baking sheet with parchment. Mix 4 cups rolled oats and 1 cup chopped shelled pistachios in a large bowl; check for stray shell pieces. Whisk 1/2 cup maple syrup, 1/3 cup neutral oil, 1 tsp cinnamon, 1/2 tsp salt and 1 tsp vanilla. Pour over oat mixture and toss thoroughly until evenly coated. Spread in an even layer on the lined sheet. Bake approximately 30–35 minutes, turning the pan and stirring once around halfway, until oats are lightly golden. Watch closely near the end so the pistachios do not scorch. Set the sheet on a rack and let granola cool untouched about thirty minutes for clusters to firm. Break into pieces, fold in 1 cup dried cranberries and divide into sixteen provisional half-cup portions. Measure final yield and crispness in a kitchen trial.
Allergens: Pistachios (tree nuts); Check oats for wheat cross-contact and dried-fruit labels. Review packaged ingredients and cross-contact before serving.
Print
Cranberry Pistachio Granola
- Total Time: 80 minutes
- Yield: 16 servings 1x
Description
Maple-baked oat clusters with pistachios and dried cranberries added after cooling.
Ingredients
- 4 cups Old-fashioned rolled oats
- 1 cup Shelled unsalted pistachios, roughly chopped
- 1/2 cup Pure maple syrup
- 1/3 cup Neutral oil
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Fine salt
- 1 teaspoon Vanilla extract
- 1 cup Dried cranberries
Instructions
- Heat oven to 325°F and line a large rimmed baking sheet with parchment. Mix 4 cups rolled oats and 1 cup chopped shelled pistachios in a large bowl; check for stray shell pieces.
- Whisk 1/2 cup maple syrup, 1/3 cup neutral oil, 1 tsp cinnamon, 1/2 tsp salt and 1 tsp vanilla. Pour over oat mixture and toss thoroughly until evenly coated.
- Spread in an even layer on the lined sheet. Bake approximately 30–35 minutes, turning the pan and stirring once around halfway, until oats are lightly golden. Watch closely near the end so the pistachios do not scorch.
- Set the sheet on a rack and let granola cool untouched about thirty minutes for clusters to firm. Break into pieces, fold in 1 cup dried cranberries and divide into sixteen provisional half-cup portions. Measure final yield and crispness in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: approximately 30–35-minute bake and 30-minute untouched cooling; preheat excluded.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Serving Size: Approximately one-half cup, subject to measured finished yield