Chocolate Pistachio Granola with Sea Salt — Crunchy Homemade Recipe

This Chocolate Granola with Pistachios and Sea Salt is an easy way to add satisfying crunch to your day. Spoon it over yogurt, pour it on milk, or snack straight from the jar — the ideal sweet-and-salty treat.

Sometimes a favorite ingredient drifts out of regular rotation and you wonder why you waited so long. Pistachios were that rediscovered gem for me. I bought them to top avocado toast and to add to my go-to overnight oat recipes, and ended up with extra — which led me to create this chocolate granola. Chocolate and pistachios pair beautifully, and the sea salt balances the sweetness perfectly.

This granola bakes into large, crunchy clusters — exactly how I like it.

Two simple tweaks helped create those satisfying clusters. First, I used a mix of quick oats and rolled oats rather than only rolled oats — that helps the mixture bind and form big pieces. Second, I added an egg white. The egg white isn’t essential, but if you like clumps of crunchy granola, it makes a noticeable difference.

When you remove the pan from the oven and let the granola cool, break it into clusters and stir in the remaining chopped pistachios and chocolate chips. Packed into a mason jar, it also makes a lovely homemade gift.

Try these other granola recipes:

• Easy Granola Recipe (my go-to basic)
• Simple Crunchy Peanut Butter Granola
• Nut Free Blueberry Muffin Granola
• Coconut Lemon Cashew Granola
• Maple Pecan Granola

Made this recipe? Leave a comment and tag me @lemonsandzest on Instagram or Facebook — I love seeing your creations!

Chocolate Sea Salt Pistachio Granola

By: Lorie Yarro

This Chocolate Granola with Pistachios and Sea Salt is an easy way to add crunch to yogurt, milk, or straight from the jar. A perfect sweet-and-salty snack.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8

Ingredients

• 1 ⅓ c quick oats, regular or gluten free
• ⅔ c rolled oats, regular or gluten free
• ¼ c maple syrup or honey
• 2 T brown sugar
• ¼ c coconut oil, melted (canola oil works too)
• 3 heaping T cacao powder
• ½ c shelled pistachios, raw
• 1 tsp vanilla extract
• 1 T chia seeds
• 1 T flaxmeal
• 1/4 tsp sea salt
• 2 T mini chocolate chips
• 1 egg white (optional)

Instructions

• Preheat oven to 350° F.
• In a medium bowl, mix all ingredients except the pistachios and chocolate chips.
• Place about half (or a bit more) of the pistachios in a small bag and gently pound with a wooden spoon to break them into small pieces.
• Add the crushed pistachios to the oat mixture and stir to combine.
• Spread the mixture evenly on a parchment-lined baking sheet.
• Bake for about 20–25 minutes, until fragrant and set.
• Allow to cool, then break into clusters and stir in the remaining pistachios and the chocolate chips.
• Store in an airtight container.

Notes

If you skip the egg white, the granola will still turn out well; the egg white simply helps create extra-crispy clusters.

Nutrition

Calories: 253 kcal,
Carbohydrates: 30 g,
Protein: 5 g,
Fat: 14 g,
Saturated Fat: 7 g,
Cholesterol: 1 mg,
Sodium: 85 mg,
Potassium: 201 mg,
Fiber: 4 g,
Sugar: 12 g,
Vitamin A: 28 IU,
Vitamin C: 1 mg,
Calcium: 49 mg,
Iron: 2 mg

Nutrition information is automatically calculated and should be used as an approximation.