Fennel-Honey Granola Recipe

  • 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
  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.
  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.
  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.
  4. Granola can be made 1 week ahead. Store tightly covered at room temperature.