As I’ve mentioned in prior posts, I spent a lot of time cooking over the break. One of the first recipes I cooked was a dried cranberry, pistachio, and white chocolate biscotti, which was really good served with coffee each morning. The more I thought about it, the more I thought that the flavors would be lovely in granola – thus, biscotti granola. I was multi-tasking as I made this, so wish I’d caught the granola when it was still a little warmer to incorporate the white chocolate so that it had some of the melty quality that the white chocolate on the biscotti cookie had. Oh well – it’s still a good pick-me-up with my coffee at work in the mornings.
Biscotti Granola
Serves 8
4 cups old fashioned oats
1/4 cup quinoa
1/2 cup honey
1/4 cup melted coconut oil
1/3 cup whole pistachios
1 cup dried cranberries
1/2 cup white chocolate chips
Preheat the oven to 300 degrees. Mix the oats, quinoa, honey, coconut oil, and pistachios in a large bowl. Spread the oat mixture on a parchment paper covered cookie sheet. Bake the granola for ten minutes, then stir. Bake for another ten minutes, and stir again. Bake for a final ten minutes and then take the granola out of the oven to cool. If you would prefer your chocolate a bit melted, incorporate the white chocolate chips and dried cranberries while the granola is still warm. Otherwise, wait until it is cooled and stir in the dried cranberries and white chocolate chips. Granola stores for several weeks in an airtight container.
