Rosa Jackson's Edible Adventures

Tuesday, 11 November, 2008

Almond and pistachio granola


Much has been written in in the blog world about granola, but I think there is always room for one more recipe. Especially if it's as laughably simple as this one, which I've more or less swiped from the autumn issue of Elle à Table. No rooting around the cupboard for flax or pumpkin seeds, just oats, nuts, butter, honey and any dried fruit you happen to have around. I used almonds and pistachios as the recipe suggested, without bothering to skin them before I whizzed them to coarse chunks in the food processor, but walnuts, pecans or hazelnuts would be just as welcome.

Besides its simplicity, what appealed to me most about this recipe was the very modest quantity of honey: most granolas are far too sweet for my taste, though the apple-juice-sweetened version from the Rose Bakery cookbook is perhaps a tiny bit austere. Chesnut honey from my holiday in the Cévennes, with its welcome hint of bitterness, gave this version a tantalising nutty aroma as it baked. Having made granola with both butter and oil, I have to admit to a preference for butter, which somehow creates an illusion of lightness. The quantity of butter used here is far from alarming, unless you find yourself munching through a whole batch in one sitting (don't say I didn't warn you).

Almond and pistachio granola
Enough for about 6 breakfasts

60 g butter (a little more than 1/4 cup)

2 tbsp honey, preferable one with character

75 g almonds, with or without their skins (3 oz)

75 g pistachios, with or without their skins (3 oz)

250 g rolled oats (9 oz)

Dried fruit of any kind, to taste (apples, pears, raisins, coconut, pineapple, papaya, etc)

In a small saucepan, melt the butter and honey. Roughly chop the nuts by hand or in a food processor, using the pulse button. Combine the oats and nuts in a large bowl, and stir in the butter and honey until well mixed. Spread out on a baking tray and bake at 160 C (350 F) until evenly browned, about 20-25 mins. Stir halfway through the cooking time.

Leave the granola in the warm oven until both the oven and the granola have cooled. Serve with a handful of diced dried fruit of your choice, yoghurt and a drizzling of honey.

Tags: Breakfast, Healthy eating, Recipes


4 comment(s) on this page. Add your own comment below.

Friday, 14 November, 2008 12:25pm [ 1 ]

Hello, I am a Nissart from the port :). I am really happy to read your blog, to see the love you have for our kitchen. I am 24 but I keep doing li raioli each time I can, with my friends we keeping cooking Nissart as often as possible. Thanks for your work .

Noun cercas en lou Mounde atrouverès jamai Un pu beu Paradis per lu vouostre pantai Se sieu naissut à Nissa, noun es pas per asart Bravi gent, sieu urous e fier d'estre Nissart.

Viva :) !

Friday, 14 November, 2008 3:04pm [ 2 ]

Bonjour Féli, ton petit mot m'a fait très plaisir. A bientôt au marché peut-être !

Friday, 14 November, 2008 6:25pm [ 3 ]

This is incredible granola. Also so easy. I happened to have some coconut on hand and added just a bit of that as well. My husband is just raving about it. He wanted the granola for dinner, it smelled so good.

Friday, 14 November, 2008 7:49pm [ 4 ]

Judy, coconut goes very well with this granola - in fact, just about any dried fruit does! So glad you enjoyed it.

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