Pistachio Granola

Pistachio Granola Recipe
Randy Mayor; Melanie J. Clarke
This easy stovetop method makes preparing granola a breeze. Handle the cooled granola according to your preference--leave it in larger chunks, or break it into smaller pieces. Serve with vanilla low-fat yogurt, over ice cream, in a bowl with milk, or as a snack.

Yield:

5 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 29 %
Fat 8.4 g
Satfat 1 g
Monofat 3.1 g
Polyfat 3.7 g
Protein 6.9 g
Carbohydrate 42.9 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 3.9 mg
Sodium 149 mg
Calcium 45 mg

Ingredients

2/3 cup packed brown sugar
1/4 cup apple cider
2 cups regular oats
2/3 cup chopped pistachios
2/3 cup nutlike cereal nuggets (such as Grape-Nuts)
2/3 cup dried sweet cherries
1/2 cup sunflower seed kernels
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Preparation

Combine sugar and cider in a large nonstick skillet; cook over medium-high heat 3 minutes or until sugar dissolves, stirring frequently. Stir in oats and remaining ingredients; cook 5 minutes or until granola is lightly browned, stirring frequently. Cool completely. Store in an airtight container up to a week.

Martha Condra,

Cooking Light

November 2004
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