Rosemary and Pistachio Granola

1. 1

   Heat oven to 325 degrees.

2. 2

   Line a large baking sheet with parchment paper and set aside.

3. 3

   In a large bowl, combine oats and pistachios.

4. 4

   In a small saucepan, combine honey, butter, rosemary, chile flakes and juniper.

5. 5

   Stir over medium heat until butter is melted.

6. 6

   Pour over oats and pistachios and stir until well combined.

7. 7

   Spread evenly across baking sheet.

8. 8

   Bake, stirring halfway through, until fragrant and toasted, 15 to 20 minutes.

9. 9

   Remove from heat and allow to cool completely.

10. 10

    Store in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.