Photo of Chocolate & salted pistachio granola by WW

Chocolate & salted pistachio granola

Points® value
Total Time
35 min
10 min
10 min
Making granola with less sweetener and oil means it will take less time to cook— it’ll be ready in about 10 minutes, instead of the usual 30 to 40. It makes a nice big batch, perfect for keeping in a big jar on you countertop at the ready to pour over your morning yogurt, or you can get a little fancy, and make a parfait by building a few layers of yogurt, granola, and a few handfuls of your favourite fresh fruit. It's also adds a satisfying crunch when sprinkled on top of a bowl of ice cream of frozen yogurt.


Cooking spray

4 spray(s)

Maple syrup

3 tbsp(s)

Unsweetened cocoa powder

3 tbsp(s)

Canola oil

2 tbsp(s)

Sea salt

¾ tsp(s)

Ground cardamom

¼ tsp(s)

Uncooked rolled oats

2 cup(s)

Puffed rice cereal

½ cup(s), brown rice cereal

Shelled salted dry-roasted pistachio nuts

½ cup(s)


  1. Preheat oven to 325°F. Coat rimmed baking sheet with nonstick spray.
  2. In medium bowl, whisk maple syrup, cocoa powder, oil, salt, and cardamom. Add oats, cereal, and pistachios and, using spatula, fold until coated. Spread granola out evenly on prepared baking sheet. Bake for 5 minutes.
  3. Remove from oven and stir to break granola into clusters. Bake until golden brown, about 5 minutes more. Let cool completely, about 15 minutes. Granola can be stored in airtight container for up to 2 weeks.
  4. Serving size: 1/4 cup


Makes 2 1/2 cups total; 1/4 cup serving