APRICOT PISTACHIO GRANOLA RECIPE
Combine the fragrant notes of apricot and rich nutty pistachios with the delicate crunchy of oat based granola. This healthy meal is packed with beneficial ingredients, wholesome nutrition and heart healthy oats. This tasty apricot pistachio recipe only takes a few minutes to prepare. Bake up this gluten free snack for a delicious alternative to prepackaged foods.
Provided by Joshua Bruck
Categories Granola
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Line two baking sheets with parchment paper.
- In a large bowl, mix the dry ingredients.
- In a small bowl, mix together coconut oil and honey.
- Pour the wet ingredients over the dry ingredients and toss to fully coat the oats.
- Evenly spread granola mixture onto both baking sheets and bake for 35-40 minutes until the oats begin to crisp up and turn a slightly golden brown. Gently stir the granola every 10 minutes to bake the mixture evenly.
- Remove from the oven and cool on the baking tray. Store in airtight container at room temperature and stay fresh for about 3 weeks.
Nutrition Facts : Calories 201 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize ½ cup, Sodium 408 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
OLIVE OIL GRANOLA WITH DRIED APRICOTS AND PISTACHIOS
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg. But double the batch. You won't want to run out.
Provided by Melissa Clark
Categories breakfast, main course
Time 45m
Yield About 9 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
- Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 18 grams, TransFat 0 grams
PISTACHIO-APRICOT RUGELACH
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 rugelach
Number Of Ingredients 14
Steps:
- Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to medium; beat in the flour mixture until combined, about 1 minute. Turn out onto a sheet of plastic wrap, shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Cut the dough in half. Working with one half at a time, roll out each piece of dough into a 6-by-12-inch rectangle on a lightly floured surface; square off the edges. Refrigerate the dough rectangles until firm, at least 20 minutes.
- Make the filling: Spread 3 tablespoons apricot preserves on each dough rectangle, leaving a 1-inch border on one long side. Toss the pistachios, dried apricots, granulated sugar, cinnamon and salt in a small bowl. Sprinkle over the preserves and press in gently.
- Starting with the jam-covered long side, roll up each dough rectangle into a tight log. Place seam-side down on a baking sheet and refrigerate until firm, about 1 hour.
- Preheat the oven to 325 degrees F. Line a separate baking sheet with parchment paper. Brush the logs with the beaten egg and sprinkle with turbinado sugar. Cut the logs into 1-inch-thick rounds. Arrange seam-side down on the prepared pan, about 1 inch apart.
- Bake the cookies until golden brown, 25 to 35 minutes. Let cool completely on the pan.
PISTACHIO-APRICOT GRANOLA
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of pistachios and apricots with cardamom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.
PISTACHIO GRANOLA
After a search for the perfect granola, I found this recipe and tweaked it just a little for my taste. Enjoy it as a crunchy topping on your yogurt or give it away as a thoughtful homemade gift. - Candy Summerhill, Alexander, Arkansas
Provided by Taste of Home
Time 25m
Yield 6 cups.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir brown sugar and apple cider over medium-low heat until brown sugar is dissolved, 1-2 minutes. Add cinnamon and salt; stir to combine., Stir in the cereal, pistachios, fruits, sunflower kernels and toasted oats until coated. Cool. Store in an airtight container.
Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 4g fiber), Protein 5g protein.
ROSEMARY AND PISTACHIO GRANOLA
This recipe came to The Times from the chef Steve Redzikowski of OAK fourteenth in Boulder, Colo., and moves granola out of the breakfast realm while still remembering its hippie roots. It is a savory mix, pairing rosemary and red-pepper flakes with a flourish of juniper berries. As with most granolas, simply mix the ingredients and toast them in a low oven until crisp. The result here makes for a substantial afternoon snack, but try it using it as a crust for red meat. It's a surprising addition to dinner.
Provided by Jeff Gordinier
Categories breakfast, easy, quick, main course
Time 30m
Yield 5 cups (4 to 6 servings)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine oats and pistachios.
- In a small saucepan, combine honey, butter, rosemary, chile flakes and juniper. Stir over medium heat until butter is melted. Pour over oats and pistachios and stir until well combined.
- Spread evenly across baking sheet. Bake, stirring halfway through, until fragrant and toasted, 15 to 20 minutes. Remove from heat and allow to cool completely. Store in an airtight container for up to 1 week.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 19 grams, Carbohydrate 63 grams, Fat 27 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 4 milligrams, Sugar 27 grams, TransFat 0 grams
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