Rosemary and Pistachio Granola

By Jeff Gordinier

Rosemary and Pistachio Granola
Clockwise, from top left, Nathan Weber for The New York Times, Axel Koester for The New York Times, Richard Perry/The New York Times and Felicia Perretti for The New York Times
Total Time
30 minutes, plus cooling time
Rating
4(43)
Notes
Read community notes

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.

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Ingredients

Yield:5 cups (4 to 6 servings)
  • 3cups old-fashioned rolled oats
  • 2cups shelled pistachios
  • ½cup honey
  • 3tablespoons butter
  • 2tablespoons finely chopped fresh rosemary leaves
  • 1tablespoon chile flakes
  • 1tablespoon finely ground juniper berries.
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

519 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 62 grams carbohydrates; 9 grams dietary fiber; 27 grams sugars; 14 grams protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine oats and pistachios.

  2. Step 2

    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.

  3. Step 3

    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.

Ratings

4 out of 5
43 user ratings
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Cooking Notes

chrisinmiami

This is delicious. I cut the recipe in half to try it out first. It still made a good amount of granola. I will reduce the red pepper flakes next time. It's a wee bit too spicy for my taste, but the heat does add a nice layer to the flavor so I wouldn't eliminate it completely. I baked it an extra five minutes because I wanted the granola to "brown" a little bit. Not sure if that was a mistake. Any suggestions for what else I can use the juniper berries for? :)

Marilyn

This unique recipe combines 4 of my favorite ingredients, and I prefer savory over sweet, so I thought I'd give it a try. It's a different, elegant take on granola - and it's excellent. As it's quite rich in flavor, a little goes a long way. I made it exactly as written- I had trouble pulverizing the juniper berries with my pestle/mortar setup, so I ended up using the food processor. It's expensive to make, so I won't be giving jars away like I usually do, but I will be making it for me!

becky

Needs a pinch of salt.

chrisinmiami

This is delicious. I cut the recipe in half to try it out first. It still made a good amount of granola. I will reduce the red pepper flakes next time. It's a wee bit too spicy for my taste, but the heat does add a nice layer to the flavor so I wouldn't eliminate it completely. I baked it an extra five minutes because I wanted the granola to "brown" a little bit. Not sure if that was a mistake. Any suggestions for what else I can use the juniper berries for? :)

Marilyn

This unique recipe combines 4 of my favorite ingredients, and I prefer savory over sweet, so I thought I'd give it a try. It's a different, elegant take on granola - and it's excellent. As it's quite rich in flavor, a little goes a long way. I made it exactly as written- I had trouble pulverizing the juniper berries with my pestle/mortar setup, so I ended up using the food processor. It's expensive to make, so I won't be giving jars away like I usually do, but I will be making it for me!

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