Rosemary and Pistachio Granola

• 3 cups old-fashioned rolled oats
• 2 cups shelled pistachios
• 1/2 cup honey
• 3 tablespoons butter
• 2 tablespoons finely chopped fresh rosemary leaves
• 1 tablespoon chile flakes
• 1 tablespoon finely ground juniper berries.

1. Heat oven to 325 degrees.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl, combine oats and pistachios.
4. In a small saucepan, combine honey, butter, rosemary, chile flakes and juniper.
5. Stir over medium heat until butter is melted.
6. Pour over oats and pistachios and stir until well combined.
7. Spread evenly across baking sheet.
8. Bake, stirring halfway through, until fragrant and toasted, 15 to 20 minutes.
9. Remove from heat and allow to cool completely.
10. Store in an airtight container for up to 1 week.

oldfashioned, pistachios, honey, butter, rosemary, chile flakes, ground juniper

Taken from cooking.nytimes.com/recipes/1014550 (may not work)