Maple Pistachio Granola with Greek Yogurt is the kind of breakfast that makes mornings feel luxurious — golden clusters of oats, toasted pistachios, and a hint of maple sweetness layered over creamy Greek yogurt. It’s crunchy, nutty, and perfectly balanced between indulgent and wholesome. Whether you’re making a quick weekday breakfast or an elegant brunch parfait, this recipe turns simple ingredients into something truly special.
I first started making my own granola because I wanted something naturally sweetened and loaded with texture. The combination of pure maple syrup and pistachios was a happy accident — and it quickly became my go-to. The pistachios add a buttery crunch, while the maple syrup caramelizes beautifully in the oven, creating big, satisfying clusters that stay crisp for days.
Why You’ll Love This Recipe
- Crispy & golden: Bakes up into beautiful, crunchy clusters.
- Naturally sweetened: Uses real maple syrup instead of refined sugar.
- Full of flavor: Nutty pistachios, maple, vanilla, and cinnamon.
- High in protein: Especially when paired with creamy Greek yogurt.
- Meal-prep friendly: Make a big batch and enjoy all week long.
Ingredients You’ll Need
For the Granola
- 3 cups (270 g) old-fashioned rolled oats
- 1 cup (125 g) shelled pistachios (raw or roasted, unsalted)
- ½ cup (120 ml) pure maple syrup
- ¼ cup (60 ml) olive oil or melted coconut oil
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
Optional Add-Ins
- ½ cup (50 g) unsweetened coconut flakes
- ¼ cup (40 g) dried cranberries, apricots, or cherries (add after baking)
- 1 tbsp chia seeds or flaxseeds for extra nutrition
For Serving
- Greek yogurt, plain or vanilla
- Fresh fruit, like berries, figs, or sliced banana
- Extra maple syrup, for drizzling
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together maple syrup, olive oil (or coconut oil), vanilla extract, cinnamon, and salt. This mixture will coat the oats and pistachios to give them flavor and crunch.
Step 3: Combine and Toss
Add the oats and pistachios to the bowl and stir until everything is evenly coated. If you’re adding coconut flakes, toss them in halfway through baking so they don’t burn.
Step 4: Bake Until Golden
Spread the mixture in an even layer on the baking sheet. Press it down gently with a spatula — this helps form clusters later. Bake for 25–30 minutes, stirring once halfway through. The granola should be golden and fragrant.
Step 5: Cool Completely
Remove from the oven and let the granola cool completely without stirring. As it cools, it will crisp up and form those beautiful crunchy clusters. Once cooled, add dried fruit if desired.
Step 6: Serve with Greek Yogurt
Spoon creamy Greek yogurt into a bowl or glass and top generously with maple pistachio granola. Add fresh fruit and a drizzle of extra maple syrup for a breakfast that looks as good as it tastes.
Chef’s Tips for the Best Homemade Granola
- Don’t overbake: The granola will crisp as it cools. Stop when it’s just golden.
- Cluster trick: Press the mixture down before baking and don’t stir while cooling.
- Use parchment: Keeps cleanup easy and prevents sticking.
- Choose quality syrup: Pure maple syrup makes all the difference.
- Batch-friendly: Double the recipe and store for up to 2 weeks.
Variations & Substitutions
- Nut-free: Swap pistachios for pumpkin or sunflower seeds.
- Extra crunch: Add almonds, cashews, or pecans to the mix.
- Spiced twist: Try adding nutmeg, cardamom, or a pinch of ginger.
- Coconut lovers: Stir in coconut flakes or coconut oil for tropical flavor.
- Chocolate version: Add mini dark chocolate chips once cooled.
Serving Suggestions
This maple pistachio granola isn’t just for breakfast — it’s versatile enough for all-day snacking.
- Breakfast bowl: Serve with Greek yogurt and fresh berries.
- On-the-go snack: Pack in jars or bags for a crunchy energy boost.
- Dessert: Sprinkle over vanilla ice cream or fruit compote.
- Brunch parfait: Layer with yogurt, granola, and fruit in glass cups for guests.
- Topping: Use as a crunchy layer for smoothie bowls or chia pudding.
Common Mistakes to Avoid
- Using quick oats: They won’t give you the right crunchy texture.
- Skipping the oil: It helps the granola crisp and form clusters.
- Not cooling fully: Warm granola stays soft — let it rest completely.
- Crowding the pan: Spread evenly for even baking.
- Adding fruit too early: It burns — always add dried fruit after baking.
Storage & Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 3 months; thaw for 10 minutes before serving.
- Make-ahead: Bake a large batch and portion out for weekday breakfasts.
Nutrition Facts (per serving, approx.)
- Calories: 310
- Protein: 9g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 10g
- Calcium: 6% DV
Crunchy, Creamy, and Naturally Sweet
Maple Pistachio Granola with Greek Yogurt is proof that healthy food doesn’t have to be boring. The combination of toasty pistachios, warm maple syrup, and cool, creamy yogurt is comforting, nourishing, and endlessly satisfying.
Enjoy it in the morning with coffee, pack it for work, or serve it as a quick dessert — no matter how you eat it, it’s guaranteed to become a kitchen staple.
Maple Pistachio Granola with Greek Yogurt
Equipment
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup shelled pistachios (raw or roasted, unsalted)
- 1/2 cup pure maple syrup
- 1/4 cup olive oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened coconut flakes (optional)
- 1/4 cup dried cranberries, apricots, or cherries (add after baking)
- 1 tbsp chia seeds or flaxseeds (optional)
- Greek yogurt, for serving
- Fresh fruit (berries, figs, or banana), for serving
- Extra maple syrup, for drizzling
Instructions
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together maple syrup, oil, vanilla extract, cinnamon, and salt.
- Add oats and pistachios to the bowl and stir until evenly coated. Add coconut flakes halfway through baking if using.
- Spread the mixture evenly on the baking sheet. Press down with a spatula for clusters. Bake for 25–30 minutes, stirring once halfway.
- Remove from oven and let cool completely without stirring. Add dried fruit after cooling if desired.
- Spoon Greek yogurt into bowls or glasses. Top with granola, fresh fruit, and a drizzle of maple syrup.
