Pistachio Granola with Dried Cherry Compote

Makes 8+ Servings

  1. DO AHEAD: In a small sauce pan, combine dried cherries with honey, maple syrup and 1/2 c. water. Bring mixture to a simmer, and let simmer for 5 minutes. Can add 1-2 Tbsp. more water if it needs more liquid. Remove from heat, let cool, and keep in an air-tight container in the fridge overnight.

  2. Pre-heat oven to 300 degrees F.

  3. In a large mixing bowl, combine oats, pumpkin seeds, pistachios, cardamom and sea salt.

  4. In a small sauce pan, heat honey, maple syrup and oil on low heat until melted + combined.

  5. Pour oil and honey/syrup mixture over the dry ingredients, and mix thoroughly.

  6. Spread mixture over 2 parchment lined baking sheets. Bake 30 minutes total, removing trays from oven to toss/mix the granola on the baking sheet every 10 minutes. Remove from oven, and let cool completely.

  7. Serve cherry compote and granola over plain greek yogurt or a non-dairy yogurt option.

  8. For a crowd: Spread 3-4 c. Plain Greek yogurt out in a large serving dish. Top with a drizzle of honey (if desired) and desired amount of cherry compote and pistachio granola.

    ***Pairs well with my Citrus + Pear Fruit Salad for breakfast hosting. This would also be great to meal prep. Store granola in an airtight container on the counter (I use a giant mason jar), compote in the airtight container in the fridge, and serve it over yogurt all week for quick, easy breakfasts.


1 c. dried cherries (check ingredients, and buy no sugar added if possible)
1/3 c. honey, maple syrup, or mixture of the two (I do half and half)
2 c. rolled oats
1 c. shelled pistachios (salted or unsalted are both fine)
1/2 c. pumpkin seeds/pepitas (can sub sunflower seeds)
1.5 tsp. ground cardamom
pinch of sea salt
1/4 c. maple syrup
1/4 c. honey (or more maple for vegan)
1/4 c. coconut oil or olive oil
Plain Greek style yogurt for serving (or unsweetened, non-dairy yogurt)
Drizzle of honey for serving (optional)

Small sauce pan
2 baking sheets + parchment paper
Mixing bowls

5 minute prep
15 minute active cook time
30 minute inactive cook time

Vegan option, dairy-free option, refined-sugar free

Venzi’s Notes

I made this granola for a brunch I hosted this past weekend. I developed the recipe after I had the idea to make a pistachio and cherry granola. I love these two flavors together — they compliment each other so well! The problem was that the dried cherries I had were especially tart. I love tart cherries, but they were extremely dried out and much too tart. In order to bring them back to life, I decided to serve a pistachio granola alongside a compote made from dried cherries. I figured rehydrating them might bring them back to life, and did it ever.

The sweetness from the cherry syrup created by making this compote is perfect over thick, plain yogurt. The granola adds a touch of cardamom and the nuttiness of pistachio. For my brunch, I served this in the form of a giant parfait (see below), and it paired perfectly with my citrus + pear fruit salad.

If you’re not feeling the cherry compote, you can also just make this granola on its own! Serve it with milk or over yogurt with fresh fruit. Enjoy!