Who says breakfast can’t have chocolate? Start your day with this Dark Chocolate Pistachio Granola recipe for a delicious and satisfying breakfast full of everyone’s favorite superfood!
Something that you guys don’t see is he behind-the-scenes testing that goes into each recipe. When I first started the blog, I definitely wasn’t testing recipes. Mainly, because I was basically the only person actually reading my blog. But now that there’s quite a few of you out there who read THM and also make my recipes (have I mentioned I love you?!), testing has become a priority.
It’s important to me that I not only share recipes that I love, but also recipes that work. Of course, so many factors play into the success of a recipe (things like ovens, pots/bakeware, and altitude) but within reason, I do what I can. It’s also important that the recipes not only be something I love, but also something that the non-green-juice-drinking crowd will also love.
That’s when I turn to C…C has taught me so much about what it means to be an intuitive eater and not have an unhealthy obsession with food. In turn, I’ve taught him the value of quality and why it’s important to nourish your body with good quality food and not just what’s most convenient.
He happily eats whatever I cook and rarely, if ever complains about it. At times, he requests “a real cookie” and I happily oblige because life isn’t all about perfectly, “clean” eating. Though we certainly don’t agree on everything (more on this below), his refreshing take on health makes him the perfect recipe tester. If the recipe doesn’t pass his test, it won’t go on the blog. So you have C to thank for the 500+ recipes that have made their way onto the blog.
…actually, that may be giving him too much credit. Let’s not give him a big head.
But like I said, we don’t always agree on everything. When it comes to things like lunch and dinner, I’m usually the one in charge, but we’re oftentimes on different schedules first thing in the morning so he’s on his own for breakfast. Here’s where his “convenience first” attitude becomes a problem. C would rather not spend more than 5 mins on his breakfast. I think this a perfectly acceptable attitude, but that doesn’t mean reaching for a bowl of sugary cereal is your only option.
So after a long conversation he decided he’d start his day with eggs, organic sausage and sprouted english muffins. In theory, this sounded great. In reality, C started eating breakfast at 11:00 AM because the process felt so extensive that he’d just put it off.
Finally we agreed on a solution. Yogurt, berries and granola. Easy-peasy, ready in under 5 minutes and healthy. So lately I’ve been whipping up a big batch of this Dark Chocolate Pistachio Granola for C to have with his breakfast. And since he’s my ultimate taste-tester, he wanted me to tell you that this is “the best granola you’ve ever made”.
We recently tried swapping out regular yogurt for the Silk Almond Dairy-Free Yogurt Alternative and loved it! We picked some up at Target but use this store locator to find a location closest to you. Enjoy!
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 5 cups
Serving size: 1/2 cup
- 3 cups rolled oats
- 1 cup shelled pistachios (about 2 cups in shell)*
- 1 cup seeds (I’ve used pumpkin and sunflower)
- 1 tsp cinnamon
- pinch of sea salt
- 1 tsp vanilla extract
- 1/3 cup coconut oil, melted
- 1/3-1/2 cup maple syrup
- 1/2 cup dark chocolate chunks
- optional: 1 egg white, whipped (helps make clusters in granola)
- Preheat oven to 350 degrees F.
- In a large bowl combine rolled oats, pistachios, seeds, cinnamon and sea salt.
- Add in vanilla, coconut oil and maple syrup and stir to combine.
- If using egg white, stir in now. Do NOT stir in chocolate chips before baking.
- Line a baking sheet with parchment or a silicone mat.
- Spread out granola over sheet.
- Bake for 15 mins on lower rack.
- After 15 mins, switch to top rack and bake for another 15-20 mins or until granola is browned slightly and crispy.
- Let cool completely on baking sheet (will take about an hour)
- Stir in chocolate chunks.
- Will keep for up to 2 weeks in an airtight container or mason jar (if it keeps that long).
- Serve overtop of Silk Almond Dairy-Free Yogurt or desired base.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.