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.
Ingredients
- 3 cups old-fashioned rolled oats
- 2 cups shelled pistachios
- ½ cup honey
- 3 tablespoons butter
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 tablespoon chile flakes
- 1 tablespoon finely ground juniper berries.
- Nutritional Information
Nutritional analysis per serving (4 servings)
786 calories; 40 grams fat; 9 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 10 grams polyunsaturated fat; 93 grams carbohydrates; 13 grams dietary fiber; 40 grams sugars; 20 grams protein; 22 milligrams cholesterol; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
5 cups (4 to 6 servings)
Preparation
- 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.
Dining and Cooking