Cinnamon apple pistachio soft granola

Recipe for Cinnamon apple pistachio soft granola, packed with hazelnuts, sunflower seeds, maple syrup and honey, it is a real treat that makes breakfast wonderful. A jar of granola can also be a great homemade gift. | @mitzyathome

Quick to make and nourishing!
Recipe makes one large 1.9L | 64oz jar of granola.


  • 380g (4 cups) old-fashioned oats
  • 140g (1 cup) hazelnuts, roughly chopped
  • 70g (1/2 cup) shelled pistachios, roughly chopped
  • 60g (1/2 cup) pumpkin seeds (pepitas)
  • 100g (about 3 1/2 cups) apple chips or dried apples, roughly chopped
  • 2 teaspoons ground cinnamon
  • 120ml (1/2 cup) coconut oil, melted
  • 60ml (1/4 cup) maple syrup
  • 40ml (2 1/2 TBSPs) honey


  1. Preheat oven to 180°C (356°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, stir together oats, hazelnuts, pistachios, pumpkin seeds and apple chips. Sprinkle with cinnamon and stir to coat all the ingredients. Pour over coconut oil, maple syrup and honey and mix ingredients until all are evenly coated.
  3. Spread out granola on the baking sheet. Bake in the oven for 10 minutes, then stir the granola and bake for another 5-10 minutes, stirring once again if needed, until the granola is golden brown, fragrant and crunchy. Watch it carefully as it can burn quickly.
  4. Remove from oven and let cool completely before storing. Store in an airtight jar or container for up to a month.


I used apple chips this time, which end up being quite crunchy once baked. You can also use dried apples, which are more chunky when compared to chips and not as crunchy.