Orange-Pistachio Granola

Recipe from Josh Miller via Cooking Light  Magazine August 2018

Husband-Tested in Alice’s Kitchen

Makes about 6 cups

We love granola. I like making my own mainly because store-bought granolas can be so sweet that they would fit better in the candy aisle.  I have my favorite that I make once every couple of weeks. I had some pistachios left over from another dish and so I gave this recipe a try.  It’s quite delicious and tastes especially nice atop some yogurt and fresh orange segments.

4 Tablespoons honey

4 Tablespoons unsalted butter

4 teaspoons fresh orange zest

2 teaspoons ground cinnamon

4 cups regular old-fashioned rolled oats

1 large egg white

1 cup chopped roasted salted pistachios

2/3 cup chopped dried apricots

Preheat the oven to 325F.  Line a rimmed baking sheet with parchment paper. Set aside. Heat the honey, butter, orange zest and cinnamon in a small saucepan on low until the butter is melted.  Place the oats in a large bowl.  Mix the honey-butter mixture well and pour over the oats.  Toss to coat.  Whisk the egg white until frothy.  Pour over the oat mixture and toss to coat well.  Pat the mixture in an even layer on the parchment paper-lined pan.  Bake at 325F for 25 minutes or until lightly browned, stirring the mixture halfway through the baking time.  Let cool on a wire rack.  Pour the toasted oat mixture into a large bowl and toss with the pistachios and dried apricots.  Put the granola into an airtight container.

Nutritional Information:  By my calculations, ¼ cup of the granola = about 124 calories