Chocolate & salted pistachio granola
Unsweetened cocoa powder
Uncooked rolled oats
Puffed rice cereal
½ cup(s), brown rice cereal
Salted dry-roasted pistachio nuts
- Preheat oven to 325°F. Coat rimmed baking sheet with nonstick spray.
- In medium bowl, whisk maple syrup, cocoa powder, oil, salt, and cardamom. Add oats, cereal, and pistachios and, using spatula, fold until coated. Spread granola out evenly on prepared baking sheet. Bake for 5 minutes.
- Remove from oven and stir to break granola into clusters. Bake until golden brown, about 5 minutes more. Let cool completely, about 15 minutes. Granola can be stored in airtight container for up to 2 weeks.
- Serving size: 1/4 cup