Blueberry-Pistachio Granola with Coconut

Blueberry-Pistachio GranolaPhoto credit: Sabrina and Becky

 This weekend I was in Park City, Utah with with my good friends and fellow food bloggers, Becky, Sabrina, and Lillian, working on the future of Bloggers without Borders. We talked, planned, brainstormed, collaborated, and crowdsourced information. And active minds need nourishing food! Before arriving, Becky had planned out some wonderful restaurants for us to enjoy in Park City including Shabu (more on that incredible meal later) and the Royal Street Cafe, but breakfasts were wide open. There was no question that we’d cook together. As soon as we were all in the same car we decided on granola and bran muffins. The suggestions for add-ins started flying, but we quickly landed on Blueberry-Pistachio Granola with Coconut. We served it with local peaches we picked up and Becky’s homemade vanilla bean yogurt.

Blueberry-Pistachio Granola with Coconut
Serves: 1 quart
  • 3 cups old fashioned oats
  • ¼ teaspoon salt
  • ½ cup sliced pistachios
  • ⅓ cup sweetened flaked coconut
  • ¼ cup maple syrup
  • 3 tablespoons coconut oil (or any flavorless oil)
  • 2 tablespoons warm water
  • ½ cup dried blueberries
  1. Adjust oven rack to middle position and heat oven to 275 degrees. Mix oats, salt, pistachios and coconut in a medium bowl. Heat syrup, oil, and water to a simmer in a small saucepan over medium heat. Drizzle over oat mixture and stir to combine. Pour mixture into a 13-by 9-inch pan coated with vegetable cooking spray. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried blueberries. Continue to bake until golden brown, about 20 to 25 minutes longer. Let cool and serve. (Can be stored in an airtight tin for 1 month.)
  2. Serve with yogurt and seasonal fruit (like peaches) and enjoy!


Blueberry-Pistachio GranolaPhoto credit: Sabrina and Becky

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