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.
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
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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5/5 (1)Category BreakfastCuisine AmericanTotal Time 1 hr
- In a large bowl, combine the oats, flour, pistachios, almond flour, coconut, brown sugar and baking soda. Stir well to mix.
- In a saucepan, combine the butter, coconut oil, honey and vanilla bean paste. Heat over low heat until the butter and oil melts, stirring the mixture together. Pour the butter mixture over the dry ingredients, stirring well until the entire thing is moistened. You don’t want any dry oat parts. Press the mixture in the greased dish and smooth the top with the back of a spoon. Bake for 18 minutes, or until the top is slightly golden and the bars are set. Allow to cool completely before slicing into bars. You can drizzle the chocolate on top before or after cutting – you can also dip them.
- Melt the chocolate chips in the microwave or a double boiler on the stovetop, stirring to fully melt the chocolate. Stir in the coconut oil and continue to mix until it’s melted. Drizzle the chocolate over top or dip the bars in the chocolate.
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3.5/5 (4)Total Time 1 hr 30 minsServings 1Calories 155 per serving
- Preheat oven to 325 degrees F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
- Combine rice syrup (or corn syrup), tahini and cardamom in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.
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