I am so addicted to granola. The problem with it is I just don’t know when to stop.
So when I make this yummy, crunchy and delicious combo there is just no stopping me. I will devour the entire batch.
This one is loaded with all my favorite stuff. Nuts, coconut, apricots, and rolled oats.
But the magic ingredients are the toasted cumin and fennel seeds. They add such gorgeous spicy notes to it.
I make a huge batch and store it in an airtight container. You can use it to make a full-on yogurt parfait bar with yogurt and fruit. It’s a great way to host a weekend brunch.
Or just enjoy it with milk or do what I do and eat it on its’ own.
It’s insanely good.
xxx MM
Melissa’s Famous Granola
Ingredients
- 1/3 cup slivered almonds
- 2/3 cup mixed nuts
- 1/3 cup pinenuts
- 1/2 cup pumpkin seeds
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- 2 TBS sesame seeds
- 3 TBS peanut butter
- 1 tsp orange zest
- 1 TBS orange juice
- 3 TBS canola oil
- 1 tsp kosher salt
- ½ cup honey
- 1 TBS vanilla extract
- 3 cups rolled oats
- ½ cup shredded coconut
- ½ cup dried apricots
- ½ cup dried cranberries
Instructions
Preheat oven to 350 F/175 C
On a baking sheet toast the almonds, mixed nuts, pinenuts, pumpkin, sesame, fennel, and cumin seeds for 6-8 minutes tossing occasionally until lightly golden.
In a large bowl whisk together the peanut butter, orange zest, and juice, canola oil, salt, honey, and vanilla extract till smooth.
Add the toasted nuts and oats to the bowl and toss to coat with the honey mixture.
Lower the oven to 280 F/135C.
Place the mixture on a parchment-lined baking sheet and toast for 20-25 minutes tossing to mix halfway through (the edges brown quicker than the center). Cook until golden brown and set aside and allow to cool.
When the granola is cold break it into pieces and mixes it with the chopped apricots, cranberries, and shredded coconut.
SERVES 12
Notes
Granola can be made ahead and stored in an airtight container at room temperate.
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