Breakfast, Vegan, Vegetarian

Cherry Pistachio Granola

Cooking method:

  • Prep Time: 5 mins
  • Total time: 25 mins
  • Skill Easy
  • Serves 12 people

Cherry Pistachio Granola

Tip: You can also use raw, unsalted pistachios, just add 1 teaspoon sea salt to the maple syrup mixture

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Nuts


  • 115g Maple syrup, preferably Grade B
  • 65g Brown sugar
  • 80ml Vegetable oil
  • 1 tsp Vanilla extract
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground cardamom (or nutmeg)
  • 255g Old-fashioned rolled oats
  • 220g Raw almonds, roughly chopped
  • 220g Roasted salted pistachios, roughly chopped
  • 60g Pumpkin seeds
  • 175g Dried cherries

Cooking mode

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  • Step 1

    In a small bowl, whisk together maple syrup, brown sugar, vegetable oil, vanilla, cinnamon and cardamom.

  • Step 2

    Place oats, almonds, pistachios and pepitas into the pot. Pour maple syrup mixture on top of oat mixture and stir to coat.

  • Step 3

    Close the crisping lid; select ROAST, then set to 170°C. Set time to 20 minutes. Select START/STOP to begin. After 12 minutes, stir granola, then stir again every 3 minutes until mixture is golden brown and evenly roasted.

  • Step 4

    When cooking is complete, carefully transfer granola to a large baking sheet and spread out to cool. Once cooled, stir in cherries and transfer an air-tight container.