Pistachio Goji Berry Granola

Have you ever made granola on the stove? Try it once, and you won't go back! I love eating this easy 15-minute granola over yogurt or on its own.

pistachio goji berry granola pistachio goji berry granola ingredients

Every time I make granola I remember why I shouldn’t make granola. We have no self-control when it comes to it. This is my favorite version yet… and I can attest to that because right after I made it, Jack and I stood at the kitchen counter and ate it all. Bit by “just a little bit more,” this (our photography subject) disappeared.

pistachio goji berry granola

The good news: It’s quick and easy, so 15 minutes later, we were ready to roll with a second batch. The trick – make it on the stovetop. I know, it sounds wrong, but it’s so so right. Everything toasts low and slow (and evenly!) because you’re watching and stirring as you go… adding ingredients in the order of the time they require to cook. Oats first, nuts, then coconut flakes. When you’re all done, stir in the goji berries.

The bad news: we finished off the second batch nearly as quickly as the first. But hey, it’s the holidays… and it’s just granola… let’s live a little.

Want more easy breakfast ideas? Try these vegan banana muffins, this smoothie bowl (which would be great with this granola!), or these overnight oats!

5.0 from 1 reviews

Pistachio Goji Berry Granola

My favorite granola recipe! This 15-minute version gets toasted on the stovetop instead of in the oven. I love goji berries here, but you could use whatever dried fruit you like.
Recipe type: Breakfast, snack
Serves: about 2 cups
  • 1 cup rolled oats (not instant)
  • ½ teaspoon salt
  • 1 tablespoon coconut oil
  • 3 tablespoons maple syrup
  • ⅓ cup pistachios, chopped
  • ¼ cup coconut flakes
  • 1 teaspoon cinnamon
  • ⅓ cup goji berries
  1. Heat a large skillet on the stove over low heat. Add the oats and spread them into a thin layer in the pan. Let them start to toast for a minute or two. Add the coconut oil and salt, and stir to incorporate. Continue toasting the oats for 5-7 minute or so, stirring only occasionally.
  2. Add the maple syrup 1 tablespoon at a time, and stir to coat. (Keep your stove at a pretty low temp so the maple syrup doesn't burn).
  3. Once the oats look pretty toasty, add the pistachios, coconut flakes, and cinnamon. Continue to slowly cook until the pistachios and coconut flakes are toasted but not burned (about another 5 minutes). Watch carefully, as the bottom layer starts to toast, you want to stir it (before it burns)... pause and stir again so everything toasts evenly.
  4. Remove from the pan and stir in the goji berries.
  5. Let cool and enjoy as a snack or on top of your yogurt (coconut yogurt if you're vegan).
If you're gluten-free, be sure to use oats that are certified gluten-free.

To double this recipe, I recommend making it in batches so that the ingredients fit in a thin layer in your large skillet. You'll want everything to toast evenly.

I used a nonstick skillet because it's my largest one - you might need to alter the cooking time if you're using cast iron.



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Rate this recipe (after making it):  

  1. Renee

    Hi, any ideas on how long this granola would keep in an air tight jar? I made a big batch of it and put it into Weck jars to use for gifts on the fly. But then it just dawned on me maybe this granola won’t actually keep for months? Thoughts? Thanks!

    • Jeanine Donofrio

      Hi Renee, you’re right, it won’t keep for months (probably just a few weeks). I’m not sure how to make homemade granola more shelf stable, sorry! Fresh ingredients just go bad eventually…

  2. Sonali

    I am eating this right now and it is DELICIOUS!!!

    But I had serious pregnancy-brain fails before I got to this stage. I stopped concentrating and burned the first batch at the oats stage. And then, with the second batch, I added cumin instead of cinnamon! Argh!!! Had to throw away all those beautiful ingredients (my spice jars are all ceramic with the name written on in chalk so they all look identical and I misread he label. That’s my excuse anyway!).

    When I made the third batch, I actually paid attention to what I was doing and the recipe was super easy and the result super delicious.

    Thank you!

  3. Shari

    So delicious! Thanks for the great recipe!

  4. Mamacita

    Hey, I just found this post via Pinterest. Can you please tell me about your plates. They’re just what I’m looking for.

    • jeanine

      the blue and white plate is from Canvas Home (www.canvashomestore.com)

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.