Rosemary Pistachio Granola with Chilli and Juniper
Inspired by techniques from NYT Cooking.
A sophisticated granola with pistachios and fresh rosemary, warmed with chilli flakes and the earthiness of juniper, perfect with yoghurt or scattered on salads.
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Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- small saucepan
- spice grinder or pestle and mortar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 330 kcal |
| Protein | 9 g |
| Carbohydrate | 40 g |
| of which sugars | 16.2 g |
| of which free sugars | 14 g |
| Fat | 16.7 g |
| of which saturates | 3.9 g |
| Fibre | 5.6 g |
| Salt | 0.01 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Granola
- 270 g rolled oats (not instant)
- 250 g shelled pistachios
Syrup
- 170 g runny honey
- 42 g butter
- 2 tbsp finely chopped fresh rosemary
- 2 tsp chilli flakes
- 1 tbsp finely ground juniper berries
- 1
Heat. Heat the oven to 165 °C (145 °C fan); line a large rimmed baking tray with baking paper.
- 2
Combine. In a large bowl, combine 270 g rolled oats and 250 g shelled pistachios.
- 3
Infuse. In a small saucepan, gently melt 170 g runny honey and 42 g butter together; stir in 2 tbsp finely chopped fresh rosemary, 2 tsp chilli flakes and 1 tbsp finely ground juniper berries.
- 4
Pour. Pour the warm infused butter over the oats and pistachios and mix thoroughly.
- 5
Spread. Spread on the lined tray and bake for 15-20 min, stirring once at the halfway point, until golden.
- 6
Cool. Cool completely on the tray (it will crisp as it cools), then break into pieces.
- 7
Store. Once completely cool, transfer to an airtight container.
Storage
Keep in an airtight container for up to 1 week. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
