Pistachio-Orange Granola

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Granola can be breakfast food, snack or an ingredient in a yogurt parfait or fruit salad—all of which can be packed to go. Chef Smith’s from-scratch recipe has the added crunch of pistachios, the sweetness of dried fruits and the freshness of grated orange zest for an all-around satisfying version of granola.

Ingredients

1 cup unsweetened shredded coconut
1/3 cup maple syrup
2 tbsp. flax seed oil
Grated zest of 2 large oranges
4 cups old -fashioned (rolled) oats
1 cup shelled pistachios
1/3 cup honey
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
1/3 cup sesame seeds
1 cup chopped dried fruits, including dates, apples, apricots  

Steps

  1. Position racks in center and upper third of oven; preheat oven to 375°F.
  2. Spread coconut on a baking sheet. Bake on center rack, stirring often, until lightly toasted, about 10 min. Transfer to large bowl.
  3. In med. saucepan, combine maple syrup, flax seed oil and orange zest; over med. heat, bring to a simmer.
  4. In large bowl, combine oats, pistachios, honey, cinnamon, nutmeg and sesame seeds. Add maple syrup mixture and toss well.
  5. Spread mixture on baking sheets. Bake 15 min. until granola is golden brown, stirring often and switching position of baking sheets from top to bottom and front to back halfway through baking.
  6. Remove from oven and let cool. Stir granola into bowl of coconut along with dried fruit. (The granola can be stored at room temperature in airtight containers for up to 1 month.) 
Source: American Pistachio Growers

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources