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Recipe

Cherry-Pistachio Granola

Scott Phillips

Yield: Yields about 11 cups

Crimson dried cherries and bright green pistachios make this granola a particularly festive-looking holiday gift. The recipe doubles easily so there’s plenty to give away. Rolled barley and wheat flakes add textural variety, but if you prefer, you can use just oats (use 6 cups total).

Ingredients

  • 3 cups (9-1/2 oz.) rolled oats (not steel-cut or quick)
  • 1-1/2 cups rolled barley flakes
  • 1-1/2 cups rolled wheat flakes
  • 1 cup shelled unsalted pistachios
  • 1/2 cup toasted wheat germ
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup packed light brown sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 2/3 cup toasted pistachio oil (for a lighter flavor, substitute a neutral oil like canola)
  • 2/3 cup maple syrup
  • 1 Tbs. pure vanilla extract
  • 1 cup chopped dried cherries

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 40
      Fiber (g): 5
      Protein (g): 7

Preparation

  • Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Evenly spread the oats, barley flakes, and wheat flakes on two large rimmed baking sheets. Bake, stirring once, until just golden, 5 to 10 minutes. Transfer to a very large bowl.
  • Mix the pistachios, wheat germ, milk powder, brown sugar, cinnamon, and salt with the grains.
  • Heat the oil, maple syrup, and vanilla in a 2-quart saucepan over medium heat. Cook, stirring occasionally, until bubbles begin to appear around the edge of the pan, about 4 minutes. Pour the oil mixture over the dry ingredients. Using two large spoons, gently mix and toss until the dry ingredients are evenly moistened.
  • Spread the mixture onto the two rimmed baking sheets and bake, tossing the granola and swapping and rotating the sheets halfway through, until golden brown and no longer sticky, 10 to 14 minutes.
  • While the granola is still hot, toss it with the cherries, using 1/2 cup per sheet. Let cool to room temperature without disturbing. Using your hands, break up any large clumps of granola—you want pieces that range in size from almonds to peas. Store in airtight containers at room temperature in a cool, dry place for up to 3 months.

Make Ahead Tips

The granola will keep in an airtight container for up to 3 months.

Reviews

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Reviews

  • Maydai | 07/26/2017

    Absolutely delicious! Served it over vanilla greek yogurt and it was fabulous! Definitely will make this again. Kids were impressed too.

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