Recipe: Kiki's Italian Granola

Krista Simonetti with granola

Krista Simonetti and pistachio

Does adding pistachios make it Italian? No. Definitely not. But, let's pretend it does for my branding purposes.

Ah, the art of storytelling before a recipe. Some foodies might have you believe that a three-act play should precede your culinary masterpiece. But let's get real. You're here to satisfy that rumbling belly – not for a Shakespearean saga.

BUT, before we dive into the nitty-gritty of homemade granola, I have some quick notes. Let's keep it short and sweet:

1. Money-Saving Crunch: Ever wondered why I got into the granola-making gig? It's simple economics, my friends. DIY granola is like the thrifty superhero of your pantry, saving you bucks one batch at a time.

2. The Salty-Sweet Sensation: Seeking that perfect salty-sweet combo to top your yogurt or açaí bowls? Look no further; this homemade granola is your golden ticket to flavor town!

3. Chunky Delights: If you're a fan of big, hearty granola chunks, here's a pro tip: exercise extreme restraint for about 45 minutes when it emerges from the oven. I know, it's like trying not to eat chocolate in a chocolate factory. Good luck!

4. Trader Joe's Treasure Hunt: Want to know my secret stash? I try to buy everything organic. I get all my granola ingredients from the wonderland that is Trader Joe's. Hey, Trader Joe's, are you listening? 😉 #SponsorMe

5. Nutty Note: All nuts are raw and unsalted.

OK, that's all, I promise. Lets go:

INGREDIENTS

• 1/3 cup shredded coconut

• 1 cup raw almonds (1/2 chopped, 1/2 whole) • 1/3 cup raw cashews

• 1/3 cup raw pecans

• 1/3 cup raw pistachios

• 3 cups old fashioned oats

• 1/4 cup creamy almond butter • 1 1/2 teaspoons cinnamon • 1/4 teaspoon sea salt • 1 teaspoons vanilla • 1/3 cup pure maple syrup*

• 1/3 cup honey* • 1/4 cup melted coconut oil Yields: 8 SERVINGS Prep: 30 MINS Cook: 30-35 MINUTES

INSTRUCTIONS Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Using food processer, chop 1/3 cup shredded coconut, 1/2 cup almonds, 1/3 cashews 1/3 cup pecans, and 1/3 cup pistachios. Pulse until largely coarsely chopped. In a large bowl, combine 3 cups oats, the coconut/nut mixture, 1 1/2 tsps cinnamon, 1/4 tsp salt and 1/2 cup whole almonds. In a medium microwave safe bowl, combine 1/4 cup almond butter, 1/3 cup maple syrup, 1/3 honey* (see sweetness note at the bottom), 1/4 cup coconut oil, 1 tsp vanilla extract. Microwave for 30 seconds, stir, then microwave another 30 seconds until mixture melts but is not bubbling. Pour mixture over the oats mixture and stir using a rubber spatula just until moist. Spread mixture in an even layer onto the prepared baking sheet. Place into oven (top rack) and bake for 20 minutes. After 20 mins, stir/gently flip mixture. Bake another 15mins or so until golden brown. The edges may brown more so watch carefully. Burning happens VERY quickly. Trust me. I know. The key is to let this cool completely (about 45 minutes) without any kind of touching, stirring, or snacking if you like BIG chunks.

Optional add-on:

After mixture has cooled, add some high quality dark chocolate chips or chunks. Or maybe some peanut butter chips. The possibilities are endless.

*SWEETNESS NOTE: Increase to 1/2 cup each of the maple syrup and honey if you like it VERY sweet. Or in place of that extra maple syrup and honey, if you're not opposed to fake sugars, you can add one of those "skinny" syrups. Jordan's Skinny Syrup Cinnamon Dolce or French Toast are my favs. 10 pumps does the replacement job!