Lemon Pistachio Granola with Olive Oil
A mix of oats, pistachios, lemon zest, and olive oil creates a refreshing and deliciously crunchy granola that’s perfect for the summer, with a sprinkling of hemp and chia seeds for a boost of healthy omega fatty acids. Plus it’s also special diet-friendly (gluten-free and refined sugar-free).
If you’ve been following along with my recipes or Instagram stories, you’ve probably noticed I have a bit of a granola addiction. I eat granola frequently and year round. Whenever I’m planning a trip - whether that’s a nearby hiking trip upstate or a more distant international trip (remember those?) - choosing a granola flavor is one of the first things that comes to mind. But it’s not just a travel thing - I always love having a fresh batch of granola in my pantry to snack on!
To beat the heat this summer, I wanted to create a granola flavor that was refreshing and bright, and lemons immediately came to mind. And what better foods to complement the brightness of lemons than pistachios and olive oil? The result is this super tasty and crunchy lemony pistachio granola that you’ll definitely find yourself eating by the handful. While it’s delicious on its own, it’s absolutely divine paired with fresh strawberries and some oat milk - try it!
Why You’ll Love this Granola
Insanely delicious. Lemons and olive oil are a match made in heaven, both in sweet and savory dishes! (Think: lemon olive oil cake, pestos, vinaigrettes, etc.) And pistachios are the perfect nut pairing, especially (or perhaps surprisingly?) in the context of granola. Add in some sugar and a hint of vanilla for some warm notes that perfectly complement the bright and zingy lemon flavor to create a delicious (and addictive!) granola. It actually reminds me of a slice of lemon cake!
Crunchy. Is it even granola without that satisfying crunchy texture?
Packed with nutritious ingredients. The main ingredients - oats, pistachios, chia seeds, and hemp seeds - are super nourishing whole foods that contain loads of fiber, protein, healthy fats, among loads of other vitamins and nutrients!
Easy to bake. Making homemade granola is incredibly easy! Just mix up the dry ingredients (pistachios, oats, seeds, granulated sugar, lemon zest, and salt) and coat them in a mixture of maple syrup, oil, and vanilla. Spread the mixture onto a large baking sheet and bake it on low heat for ~20-25 minutes, stirring about halfway through. Once baked, let the granola cool fully in order to allow it to crisp up into that perfectly crunchy and satisfying texture! Check out this post for some more helpful tips on how to bake granola.
Versatile. While this granola is delicious on its own, my favorite way to eat it is with fresh strawberries and oat milk (so good)! It’s also a great topping to sprinkle on top of smoothies, oatmeal, fresh fruit, or even toasts.
Ingredient Overview
Oats. The foundation of most granolas! Oats are delicious whole grains that are rich in fiber and protein, and they help give granola its super satisfying texture. Be sure to use rolled oats, not quick oats or steel-cut oats, for the proper texture.
Lemon zest. To give the granola its signature lemon flavor!
Pistachios. Pistachios are a delicious nut on their own, but I think they hit a whole new level of deliciousness when paired with lemons! 🤤 They’re also quite nutritious - they contain lots of protein and fiber, in addition to being loaded with antioxidants and high levels of potassium! As with any other nuts used in baking granola, be sure to use raw pistachios as they will roast during the baking process (using pre-roasted nuts will burn them!).
Hemp seeds and chia seeds. For a nutrient boost! Both chia and hemp seeds contain tons of protein, fiber, and are very rich in healthy omega-3 and omega-6 fatty acids.
Light brown sugar (or coconut sugar). To sweeten the granola while adding a hint of warm molasses! Alternatively, you can swap that out for coconut sugar to keep the granola refined sugar-free.
Extra virgin olive oil. Every granola needs a source of fat. Rather than relying on a neutral oil, this granola uses olive oil as it works beautifully to enhance the lemon and pistachio flavor combo! As a bonus, in the realm of oils, extra virgin olive oil (EVOO) is on the healthier end as it’s very high in monounsaturated oleic acid and contains antioxidants. You don’t need to use a super fancy EVOO - just make sure your bottle’s ingredient label only contains one ingredient (extra virgin olive oil) as some brands blend their EVOOs with other oils to cheapen them.
Maple syrup. The liquid sweetener, which happens to be naturally unrefined! When combined with olive oil and baked, it helps give the granola its crisp texture.
Vanilla extract. Vanilla and lemon are a flavor match made in heaven! A hint of vanilla gives the granola warm notes that pair exquisitely well with the bright zingy lemon flavor.
Sea salt. A pinch of salt helps enhance all the flavors!
Lemon Pistachio Granola with Olive Oil
Vegan, Gluten-Free, Refined Sugar-Free Option
Ingredients
2 cups old-fashioned rolled oats
¾ cups shelled raw shelled pistachios, roughly chopped
¼ cup light brown sugar (lightly packed) OR ¼ cup coconut sugar*
2 tablespoons lemon zest (freshly grated from ~2 lemons)
2 tablespoons hemp seeds
2 tablespoons white or black chia seeds (or a mix of both)
¼ teaspoon fine sea salt
¼ cup maple syrup
3 tablespoons extra virgin olive oil
1 teaspoon vanilla extract
Directions
Preheat to 300°F. Line a large baking sheet with a silicone mat or parchment paper.
In a large bowl, mix together the oats, chopped pistachios, sugar, lemon zest, chia seeds, hemp seeds, and salt.
In a small bowl or measuring cup, whisk together the maple syrup, olive oil, and vanilla extract until well combined.
Add the wet ingredients to the bowl with the dry ingredients and use a rubber spatula to mix thoroughly until fully combined. (The mixture will feel “wet” once everything is incorporated.)
Transfer the mixed granola onto the prepared baking sheet and use the rubber spatula to spread it out into a thin, even layer covering the entire sheet. Transfer the granola to the oven and bake for 13 minutes.
Remove the granola from the oven, use the rubber spatula to mix it thoroughly (this ensures even baking!), and press it back down into a thin even layer, making sure to cover the entire sheet again. Return to the oven to bake until lightly golden throughout and the edges are just starting to brown, about 10-15 more minutes, being careful not to overbake (check it sooner if your oven runs hot).
Remove from oven and let cool fully on the baking sheet (about 1 hour) so that it can crisp up.
Once cooled, transfer to an airtight container and store at room temperature for up to 2 weeks. Serve as desired (with fresh fruit, non-dairy plant milk, on its own, or sprinkled as a topping onto smoothies, oatmeal, toasts, etc.). My favorite way to enjoy it is with oat milk and fresh strawberries!
Notes:
*Use coconut sugar if you want to keep the granola free of refined sugars.
**Recipe originally published 6/9/2021; last updated 9/1/2022.
Crunching away on a fresh batch of this lemon pistachio granola? Let me know your thoughts in the comments below and tag me on Instagram (@teostinykitchen) if you share it. And for more homemade granolas, check out my other recipes here!