Name: Fennel-Honey Granola
Yield: 12 Servings
Ingredients: 1/3 cup pine nuts; 1/3 cup raw sunflower seeds; 1/4 cup slivered almonds; 1 tablespoon sesame seeds; 2 teaspoons fennel seeds; 1/2 cup honey; 3 tablespoons smooth peanut butter; 3 tablespoons vegetable oil; 1/2 teaspoon finely grated orange zest; 1 tablespoon fresh orange juice; 1 tablespoon vanilla extract; 2 cups old-fashioned oats; 1/2 teaspoon kosher salt; 1/2 cup dried apricots, chopped; 1/2 cup sweetened dried cranberries, chopped

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

Recipe information

Yield
12 Servings

Ingredients

1/3 cup pine nuts

1/3 cup raw sunflower seeds

1/4 cup slivered almonds

1 tablespoon sesame seeds

2 teaspoons fennel seeds

1/2 cup honey

3 tablespoons smooth peanut butter

3 tablespoons vegetable oil

1/2 teaspoon finely grated orange zest

1 tablespoon fresh orange juice

1 tablespoon vanilla extract

2 cups old-fashioned oats

1/2 teaspoon kosher salt

1/2 cup dried apricots, chopped

1/2 cup sweetened dried cranberries, chopped

Preparation

Step 1
Preheat oven to 350°F. Toast pine nuts, sunflower seeds, almonds, sesame seeds, and fennel seeds on a rimmed baking sheet, tossing occasionally, until lightly golden, 5–7 minutes. Reduce oven temperature to 275°F.
Step 2
Meanwhile, whisk honey, peanut butter, oil, orange zest and juice, and vanilla in a medium bowl until smooth. Toss nuts and seeds, oats, and salt in a large bowl. Pour honey mixture over and gently mix until oat mixture is completely coated.
Step 3
Spread out on a parchment-lined rimmed baking sheet and bake, stirring halfway through (edges will take on color before center does), until golden brown, 20–25 minutes. Let cool; granola will crisp as it cools. Break up into pieces, then stir in apricots and cranberries.
Do Ahead
Step 4
Granola can be made 1 week ahead. Store tightly covered at room temperature.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Do Ahead

Step 4

Recipe notes