Cherry-Pistachio Granola

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I love granola, and this recipe did not disappoint. It gets an 8. The original recipe came from an issue of my Fine Cooking magazine, and I have noted my changes below in bold (add coconut, it makes it better).

 

Cherry-Pistachio Granola

by Bruce Weinstein, Mark Scarbrough from Fine Cooking
Issue 132

  • 3 cups (9-1/2 oz.) rolled oats (not steel-cut or quick) I used 4 cups
  • 1-1/2 cups rolled barley flakes I used 2 cups of a rolled grain cereal instead of this, which contained a variety of rolled grains.
  • 1-1/2 cups rolled wheat flakes I used 2 cups of a rolled grain cereal instead of this, which contained a variety of rolled grains.
  • 1 cup shelled unsalted pistachios I used a slight bit less
  • 1/2 cup toasted wheat germ
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup packed light brown sugar I only used 2 Tbs.
  • 2 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 2/3 cup toasted pistachio oil (for a lighter flavor, substitute a neutral oil like canola) I used canola oil
  • 2/3 cup maple syrup
  • 1 Tbs. pure vanilla extract
  • 1 cup chopped dried cherries I also added a 1 cup of coconut to my dry ingredients, and I think this is a must.

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.

recipe retrieved 1/14/15 from http://www.finecooking.com/recipes/cherry-pistachio-granola.aspx

Comments

  1. thejohnmfamilyMay 25, 2016 at 4:08 PM

    I omit the brown sugar and instead of 2/3 cup of maple syrup, I do 2 Tbs. of maple syrup and 2 Tbs. of molasses. I also add about 1/4 cup ground flaxseed and increase the wheat germ to 3/4 cup. I use water to make up the missing liquid from the decreased maple syrup.

    ReplyDelete
  2. thejohnmfamilyJanuary 9, 2020 at 9:52 AM

    I've also done this without dry milk and just with 1/4 cup molasses as the sugar

    ReplyDelete

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