Monday, June 7th, 2010
After the said lovely family visit, I got up at the crack of dawn to decorate a zillion cupcakes at the bakery, and then passed out in a glorious nap. It was much needed. And then I woke up hungry for this granola from Peas and Thank You. I mean, really: it was the first thought on my mind when I woke up.
However, I didn’t have cherries or almonds. But I did have cranberries and pistachios, which just happens to be the best and prettiest granola I’ve made yet. And I like to make do. That’s just how my momma raised me.
We’ve previously discussed the serious granola love in this house, as well as the need for snacky breakfast foods. But like the beautiful brownie, I firmly believe that one can never have too many good granola recipes. And this is one is pretty darn great.
Adapted from Peas and Thank You
Despite the fact that I’m not much of a meat eater, I’m not (yet) much of a vegan baker. But guess what! This recipe is a vegan. I’m patting myself on the back between bites of granola.
2 1/4 cups old-fashioned oats
3/4 cup shelled roasted salted pistachios
1/2 cup dried cranberries
3 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons canola oil
1/2 teaspoon vanilla extract
Preheat oven to 250°F and grease a large rimmed cookie sheet with cooking spray.
Pulse the pistachios 5 to 6 times in a food processor, or coarsely chop. Stir together oats, pistachios, and cranberries in a medium bowl. Whisk together the rest of the ingredients in a small bowl, pour over the oat mixture, and stir to combine.
Spread granola evenly on cookie sheet. Bake for 60 to 70 minutes, stirring every 15 minutes to make sure it’s toasted evenly. If in doubt, err on the side of undercooking your granola, as it will crisp up more as it cools.
High-Altitude Notes: Bake at 275°F for 50 to 60 minutes.