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