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Michael’s Honey-Pear Granola With Pistachios (recipe by “Oishii”)

I searched in vain for a granola recipe I loved, and ultimately developed a few of my own. Having experimented with a variety of fruit and nut combinations and sweeteners, I can say this one is a winner. It is inspired by baklava, the Middle Eastern pastry with honey and pistachios, and contains no oil. Serve it with milk or over yogurt.

Ingredients

  • 1 1/2 cups (packed) brown sugar (divided)
  • 1 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cardamom
  • 4 large egg whites
  • 7 cups old-fashioned rolled oats
  • 1 cup oat bran
  • 1 cup (5 ounces) salted dry roasted pistachios
  • 10 ounces (2 cups) dried pears, chopped

Preparation

Position rack in bottom third of oven and preheat to 350°F. Lightly grease heavy rimmed baking sheet with butter. Stir 1 cup of divided brown sugar and 1 cup honey in small heavy saucepan over low heat until sugar dissolves. Pour into large bowl; cool to lukewarm. Whisk in vanilla, cinnamon, nutmeg, cardamom, and egg whites. Add rolled oats, oat bran, and remaining 1/2 cup brown sugar.

Spread mixture in even layer on prepared baking sheet. Bake 10 minutes. Using wide metal spatula, turn granola over. Bake another 10 minutes. Mix in pistachios and dried pears. Turn granola again with spatula. Bake another 10 minutes or until golden brown. Turn granola once more and cool in pan.

Store in airtight container or freezer bags.

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Ingredient Note: Having trouble sourcing dried pears? Try calling Superior Nut & Candy.

Similar Recipes

Also try my maple-pecan granola with dried cherries and blueberries and peanut butter granola with honey, dates, and raisins.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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