Description
Maple-baked oat clusters with pistachios and dried cranberries added after cooling.
Ingredients
Scale
- 4 cups Old-fashioned rolled oats
- 1 cup Shelled unsalted pistachios, roughly chopped
- 1/2 cup Pure maple syrup
- 1/3 cup Neutral oil
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Fine salt
- 1 teaspoon Vanilla extract
- 1 cup Dried cranberries
Instructions
- Heat oven to 325°F and line a large rimmed baking sheet with parchment. Mix 4 cups rolled oats and 1 cup chopped shelled pistachios in a large bowl; check for stray shell pieces.
- Whisk 1/2 cup maple syrup, 1/3 cup neutral oil, 1 tsp cinnamon, 1/2 tsp salt and 1 tsp vanilla. Pour over oat mixture and toss thoroughly until evenly coated.
- Spread in an even layer on the lined sheet. Bake approximately 30–35 minutes, turning the pan and stirring once around halfway, until oats are lightly golden. Watch closely near the end so the pistachios do not scorch.
- Set the sheet on a rack and let granola cool untouched about thirty minutes for clusters to firm. Break into pieces, fold in 1 cup dried cranberries and divide into sixteen provisional half-cup portions. Measure final yield and crispness in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: approximately 30–35-minute bake and 30-minute untouched cooling; preheat excluded.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Serving Size: Approximately one-half cup, subject to measured finished yield