Pistachio Granola Recipes

PISTACHIO GRANOLA

Pistachio Granola image

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

Categories Breakfast Brunch

Time 25m

Yield 6 cups.

Number Of Ingredients 11

Ingredients

2 cups old-fashioned oats
2/3 cup packed brown sugar
1/4 cup apple cider or unsweetened apple juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup Cheerios
2/3 cup pistachios, chopped
2/3 cup dried cherries
1/2 cup dried apples, chopped
1/2 cup dried blueberries
1/2 cup sunflower kernels

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.

PISTACHIO-APRICOT GRANOLA

Pistachio-Apricot Granola image

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

Ingredients

3 cups rolled oats (not quick-cooking)
1 cup unsalted, shelled pistachios
1/4 cup unsalted butter, cut into pieces
1/3 cup honey
1 teaspoon ground cardamom
1/2 teaspoon coarse salt
1 cup dried apricots, diced medium

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.

OLIVE OIL GRANOLA WITH DRIED APRICOTS AND PISTACHIOS

Olive Oil Granola With Dried Apricots and Pistachios image

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

Ingredients

3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots
Fresh ricotta, for serving (optional)
Fresh berries, for serving (optional)

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

Rosemary and Pistachio Granola image

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

Ingredients

3 cups old-fashioned rolled oats
2 cups shelled pistachios
1/2 cup honey
3 tablespoons butter
2 tablespoons finely chopped fresh rosemary leaves
1 tablespoon chile flakes
1 tablespoon finely ground juniper berries.

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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