Always check the labels of the products you use.
Method
- 1
Heat. Heat the oven to 165 °C (145 °C fan); line a large rimmed baking tray with baking paper.
- 2
Combine. In a large bowl, combine 270 g rolled oats and 250 g shelled pistachios.
- 3
Infuse. In a small saucepan, gently melt 170 g runny honey and 42 g butter together; stir in 2 tbsp finely chopped fresh rosemary, 2 tsp chilli flakes and 1 tbsp finely ground juniper berries.
- 4
Pour. Pour the warm infused butter over the oats and pistachios and mix thoroughly.
- 5
Spread. Spread on the lined tray and bake for 15-20 min, stirring once at the halfway point, until golden.
- 6
Cool. Cool completely on the tray (it will crisp as it cools), then break into pieces.
- 7
Store. Once completely cool, transfer to an airtight container.
Storage
Keep in an airtight container for up to 1 week.
EU nutrition claims
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 63 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
14 g per serving
28 % of the 50 g daily maximum · 56 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- small saucepan
- spice grinder or pestle and mortar
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 330 kcal |
| Protein | 9 g |
| Carbohydrate | 40 g |
| of which sugars | 16.2 g |
| of which free sugars | 14 g |
| Fat | 16.7 g |
| of which saturates | 3.9 g |
| Fibre | 5.6 g |
| Salt | 0.01 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
