Raisin-Pecan Granola

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I took the pistachio-cherry granola recipe from last week and just swapped things out to make a raisin-pecan version. It was also super good, and gets an 8. These are quick and awesome

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It makes about 3 tupperware this size per batch.

 

Raisin-Pecan 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 pecans instead
  • 1/2 cup toasted wheat germ I used a full cup
  • 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 I used half a cup and just added about 1/4 cup water as well
  • 1 Tbs. pure vanilla extract
  • 1 cup chopped dried cherries I used raising. I also added 1/2 cup of ground flaxeed. 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

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