Pistachio Granola

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

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 29%
  • Fat: 8.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 3.7g
  • Protein: 6.9g
  • Carbohydrate: 42.9g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 3.9mg
  • Sodium: 149mg
  • Calcium: 45mg

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

  1. 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.
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