Grainless Pistachio Coconut Granola

Dare I say better than the bagged options?

This weekend I found myself in a very unfamiliar situation: without any granola in the apartment. As someone who loves to add some type of crunch to all of my yogurt parfaits and needs that extra fuel, granola is something I rely on heavily. (That being said, I am especially pick about which ones I purchase and consume). Surprisingly enough, I have never attempted at making my own. Sure, I’ve heard it’s easy, and I know it’s delicious based on some of my friend’s creations that I’ve tried, but I’ve never been the one mixing the ingredients for a fresh new parfait topping. That is, until this past Sunday morning. Opening my fridge to tons of tasty yogurts and beautiful fruits and realizing I had nothing to top it with, I decided to get creative. Considering I always have a stocked pantry, it wasn’t too hard to whip up a combination I loved. I’ll still be purchasing a few of my favorite brands going forward, but, this one will definitely be added in to my rotation!

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  • Unsweetened coconut (1 cup)
  • Pistachios – chopped (1/2 cup)
  • Sunflower seeds (1/4 cup)
  • Hemp seeds (2 tablespoons)
  • Ground flaxseed (1 tablespoon)
  • Nutmeg (1/2 teaspoon)
  • Ginger (1/2 teaspoon)
  • Cinnamon (1 teaspoon)
  • Vanilla (1 teaspoon)
  • Coconut oil (2 tablespoons)
  • Maple syrup (1 tablespoon)


  1. In a bowl, combine the coconut, pistachios, sunflower seeds, hemp seeds, ground flaxseed, nutmeg, ginger, and cinnamon and mix well
  2. Add the vanilla, coconut oil, and maple syrup to that bowl and mix together until the liquid is evenly distributed
  3. Place the mixture on a parchment lined baking sheet and bake at 375 degrees for 5-7 minutes, or until it becomes fragrant and begins to brown
  4. Eat by the handful, with milk of your choice, or on top of yogurt!

Allergen Information:

  • Gluten Free
  • Dairy Free
  • Soy Free
  • Vegan
  • Vegetarian
  • Paleo
  • Whole30 (minus maple syrup)

Grainless Coconut Pistachio Granola

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