top of page

Coconut and Pistachio Granola


4 hours 20 minutes

8 servings


Start this great alternative to morning cereal or snack the night before breakfast. You'll love it and want to double the recipe to keep in an air tight container in the refrigerator for up to 2 weeks.

Coconut and Pistachio Granola


  • 1/2 cup(s) millet, uncooked

  • 2 cup(s) gluten free rolled oats, uncooked

  • 3/4 cup(s) pistachios, unshelled (unsalted and unroasted)

  • 1/2 cup(s) coconut flakes, unsweetened

  • 1/2 cup(s) honey, raw if you have it

  • 1 tablespoon(s) coconut oil

  • 2/3 cup(s) dried cranberries or blueberries

  • 1/3 cup(s) unsweetened almond or coconut milk, for cereal (optional)


1. In a glass or ceramic bowl, soften millet by pouring in 1/2 cup boiling water. Cover with a plate and let sit overnight, or at least 4 hours. Drain excess water.

2. Preheat oven to 325°. In a large bowl combine the millet, oats, pistachios, and coconut flakes and mix.

3. In a small saucepan, heat the oil and honey on low until melted. Pour over nut mixture and toss until well blended. Line a rimmed baking sheet (or casserole dish 9 x 14) and spread out the mixture. Bake 20 minutes, tossing about 1/2 way through. Add the dried fruit and serve with unsweetened almond or coconut milk for an alternative to cereal, or eat as a snack.

4. You can store it in the refrigerator in an airtight container for up to 2 weeks. Enjoy!

bottom of page