Festive Christmas granola is a high-fiber mix of oats, pistachios, cranberries, coconut, chia seeds, and psyllium husks. It’s flavored with cinnamon and orange and sweetened with maple syrup making for the best holiday breakfast or snack!
After today there are only 2 more Friday’s until Christmas. WHAT! I know that I’m super annoying when it comes to complaining how fast time goes, but seriously, it feels like it was just last Christmas!
So, who is ready? I’ve got my tree up, house decorated, and menu planned. But, I haven’t baked any cookies yet or any of the other stuff I want to do. I’ll chalk it up to pregnancy and trying to prepare for baby’s February arrival. That’s more important anyway! ?
Luckily, I’m here today with a fun and festive Christmas granola that not only tastes amazing, but makes your house smell fantastic!
You may remember my crunchy high fiber granola from a while back? Well, this Christmas granola is basically that, but with a few flavor differences. Instead of almonds I went with pistachios and I added cranberries. Red and green = festive for Christmas! I also increased the cinnamon and added orange juice and zest because it just screams Christmas to me.
The heavenly smell that will fill your house is intoxicating and will give you all the holiday feels. Not only is this granola a great thing to have around during the holiday season, but it would make a great gift too!
If you go back to that high-fiber granola post, you can read more about the ingredients and why I wanted to create a high-fiber granola. All of the ingredients (aside from the psyllium husks) are super easy to find in most grocery stores. I get psyllium husks from Amazon* and the bag lasts a long time!
You can certainly leave the psyllium husks out if you want, your granola just won’t be as high in fiber. This recipe is super versatile and you can mix up the ingredients to your liking!
I love clustery granola and the best way to achieve that is not to stir the granola at all during baking. It’s super tempting, but don’t do it! Once the granola is nice and toasty, let it cool completely on the baking sheet and then break it into clusters.
I like to store mine in mason jars and then add it to yogurt or enjoy it as cereal with milk. The crunchy clusters have just enough sweetness and the cranberries are nice and chewy.
I hope you’ll give this Christmas granola a try and enjoy it as much as I do. It really will get you in the holiday spirit! ?
*Post contains affiliate links
- 1 ½ Cups Gluten-Free Rolled Oats*
- ½ Cup Shelled Pistachios
- ½ Cup Dried Cranberries
- ½ Cup Coconut Flakes
- ½ Cup Chia Seeds
- ¼ Cup Psyllium Husks*
- Zest of 1 Orange about 1 Tablespoon
- ½ Cup Maple Syrup
- 1 Tablespoon Oil Coconut or canola work well
- 1 Tablespoon Orange Juice squeezed from the zested orange
- 1 ½ Teaspoona Cinnamon
- 1 Teaspoon Vanilla Extract
- Pinch of Salt
Preheat the oven to 325º.
In a large bowl, combine the oats, pistachios, cranberries, coconut, chia seeds, psyllium husks, and orange zest.
In a small pot over medium heat, combine the maple syrup, oil, orange juice, and cinnamon. Heat until the mixture comes just to a simmer. Remove from the heat and stir in the vanilla extract and pinch of salt.
Pour the maple syrup mixture over the granola mixture and stir combine. Be sure to mix well to get everything coated!
Pour the granola mixture in an even layer on a half sheet pan lined with a silicone mat or parchment paper and transfer to the oven.
Bake the granola for 45 minutes, rotating the pan in 15 minute increments. Do not stir the granola so that you’ll get nice clusters! The granola will be golden brown when it’s done, but won’t set up unitl it cools.
Allow the granola to cool completely on the baking sheet before breaking up the clusters and transferring to an airtight container for storage.
To lessen cooking time, you can divide the granola between two baking sheets and cut the baking down to 25-30 minutes. You’ll still want to rotate the pans.
*You can find psyllium husks here. (Affiliate link)