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Salt & Pepper Pistachio Olive Oil Granola

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As some of you are aware the whole purpose for this site is to encourage you to add healthier foods into your diet, helping you to crowd out the junk food.  I hope through this site that you find inspiration and guidance on how to make wonderful tasting whole food recipes, learn how to use raw ingredients in place of processed foods and along the way, learn new and fun techniques to make your life easier.

I answer every email and comment that I comes through Nouveau Raw.  Sometimes I know the answers to the questions, sometimes I have to research or do my own experiments to see if I can come up with the answer.  That is what prompted this recipe.  I received a question from DJ who wanted to know if a person could use olive oil in place of coconut oil in granola recipes.  My answer was that I assumed so, but I don’t feel comfortable in just assuming and leaving a person hanging for a solid answer.  So, off I went to the kitchen to test it out.  The end result… I LOVE IT!  I don’t love the olive oil by itself but I love the flavor profile that it added to the granola.  This recipe turned out to be one of my favorites and I am a granola lover.  There are many levels of flavor; it is savory, salty, peppery, earthy with a very little hint of sweetness from the pistachio nuts.   Thank you DJ.  Without your question I may have never really explored olive oil in my granola recipes.


yields 6 cups

 Dry Ingredients:

  • 2 1/2 cups rolled, gluten-free oats, soaked
  • 1 cup buckwheat, soaked
  • 1 cup raw, unsalted pistachios, roughly chopped
  • 1 cup  raisins
  • 1/4 tsp allspice (see below)
  • 1/2 tsp ground cinnamon
  • 1  tsp sea salt
  • 1/2 tsp coarse black pepper

Wet Ingredients:


  1. In a large bowl combine; oats, buckwheat, pistachios, raisins, allspice, cinnamon, salt and pepper.   Toss together and set aside.
  2. In the food processor fitted with the “S” blade, combine; olive oil, date paste, water and stevia.  Process for 40 seconds.  It is important to work the olive oil into the “sauce”.
  3. Pour the wet ingredients over the dry ingredients and stir everything together.  It will seem dry but just make sure to really coat everything.
  4. Spread the granola onto the teflex sheet that comes with the dehydrator and dry at 105 degrees for 8 hours or until dry.
  5. Cool to room temperature and store in an airtight container.   You can also extend the shelf life by freezing it.
If you don’t have Allspice in your spice cabinet, you can make your own:
2 tsp parts cinnamon
1 tsp ground clove
1 tsp black pepper
1 tsp ground nutmeg

Get out your food processor, high-speed blender, spice grinder and juicer… KIDDING!!! hehe
Simply place all ingredients into a small jar, put the lid on it and shake!

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6 thoughts on “Salt & Pepper Pistachio Olive Oil Granola

  1. Jennifer says:

    Thank you for this recipe. I like it because it does not have all that sugar that other granolas have. Savory with a hint of sweet- sounds very good to me.

    • amie-sue says:

      I agree Jennifer, though I am a sweet granola lover, savory ones are more than welcome too. I hope you try it and let me know what you think. amie sue

  2. Jan Allan says:

    Hi Amie-Sue,
    I’m in Ontario, Canada and wondering where you would get raw pistachios that don’t cost a fortune?! And macadamia nuts? Love the sounds of these recipes and will be trying them. Thanks for any suggestions you can provide.

    • amie-sue says:

      Hi Jan, I don’t live in Canada, so I don’t know the best places to purchase raw nuts over there. Do you order from the states or do you need to stay within Canada?

  3. Sue Nash says:

    Dear Amie,
    I am new to raw food and have just found your wonderful recipes, so much more exciting than anything else I have found. thank you so very much for so generously sharing. You are a beautiful soul.
    Love from the Heart, Sue

    • amie-sue says:

      Thank you Sue, that is very sweet of you. I hope you find inspiration throughout my site and if you have any questions never hesitate to ask. Many blessings, amie sue

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