Preheat oven to 165°C. Add dry ingredients to a large bowl and stir to combine. Add wet ingredients to a small pot, heat on the stovetop stirring until well combined.
Pour wet over dry ingredients and mix until no dry bits remain.
Spread evenly onto 2 baking sheets. Use a rubber or wooden spatula to press firmly on the baking sheet.
Place in the oven and bake for 10 minutes. Turn pans 180 degrees and bake for 10 more minutes. The granola should be dry and golden. Be careful not to let it burn.
Wait for the granola to cool completely before removing it from the cookie sheet. Add freeze dry raspberries if using.
Store your granola in an airtight jar.
A note on pistachio butter: When choosing or making your own look for 100% pistachios and salt and nothing else. That translates directly into the yummy flavour as well as in the nutrition panel.
