To make homemade granola with pistachios and dates, start by preheating your oven to 300°F (150°C). In a large bowl, mix old-fashioned rolled oats, roasted shelled pistachios, sunflower seeds, flaxseeds, sweetened coconut flakes, and a pinch of kosher salt. In a saucepan, combine orange blossom honey, extra-virgin olive oil, and brown sugar, heating until it boils and the sugar dissolves. Pour this mixture over the oat mixture, add chopped dates, and stir well. Spread the mixture on baking sheets and bake for 25-30 minutes, stirring occasionally until golden brown. Let it cool before storing.

This homemade granola recipe is not vegan due to the use of honey. However, you can easily make it vegan by substituting the orange blossom honey with maple syrup or agave nectar. This will maintain the sweetness while keeping the recipe plant-based.

If you don't have pistachios, you can substitute them with almonds or walnuts. For sunflower seeds, pumpkin seeds work well too. If you prefer a different sweetener, try using brown rice syrup or coconut nectar instead of honey. You can also replace sweetened coconut flakes with unsweetened coconut for a less sugary option.

To store your homemade granola, let it cool completely to room temperature, then transfer it to an airtight container. It can be kept at room temperature for up to two weeks. For longer storage, consider refrigerating it, which can extend its freshness for up to a month.

Homemade granola with pistachios and dates pairs wonderfully with yogurt, either dairy or plant-based, for a nutritious breakfast. You can also enjoy it with almond milk or coconut milk, or sprinkle it over fresh fruit like berries or bananas for added flavor and texture.