I was browsing my recipe index recently, and realized that I have only 2 entries under Breakfast. While some of my fellow bloggers have entire websites dedicated to the most important meal of the day, I have only two posts? How could this be? Well, if I am perfectly honest, breakfast is not really my favourite meal. I could wile away the morning over cups of good coffee, but it doesn’t really interest me to break out the pots and pans and start cooking up a storm: I am just not much of a morning person. However, when I saw this recipe in Bon Appétit’s June 2015 issue, I did get excited. I whipped it up in the evening, (when I’m at my best) and had it for breakfast with Greek yogurt and honey the next morning! Perfect for any non-morning types like me!
This recipe is stunning (if granola can be stunning)! It is nutty, sweet, and rich, and the the exotic accent of toasted fennel seeds sends it over the top! As soon as I tasted it, I had all sorts of ideas for incorporating it into desserts. I can’t wait to start working on some of those ideas.
I will be bringing a big bowl of my granola over to Angie’s Fiesta Friday tomorrow. It may seem a bit odd to bring granola to a party, but the revelers at Angie’s virtual blog party are at it around the clock and somebody may appreciate a big bowl of gourmet granola for breaky! I hope you like this recipe as much as my husband and I did.
1/3 cup pine nuts
1/3 cup raw sunflower seeds
¼ cup slivered almonds
1 tablespoon sesame seeds
2 teaspoons fennel seeds
½ cup honey
3 tablespoons smooth peanut butter
3 tablespoons vegetable oil
½ teaspoon finely grated orange zest
1 tablespoon fresh orange juice
1 tablespoon vanilla extract
2 cups old-fashioned oats
½ teaspoon Kosher salt
½ cup dried apricots, chopped
½ cup sweetened dried cranberries, chopped
Preheat oven to 350°. Toast pine nuts, sunflower seeds, almonds, sesame seed, and fennel seeds on a rimmed baking sheet, tossing occasionally until lightly golden, 5-7 minutes. Reduce oven temperature to 275°.
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 the oats mixture is completely coated.
Spread out on a parchment-lined rimmed baking sheet and bake, stirring halfway through (edges will take on colour before centre does), until golden brown, 20-25 minutes. Let cool: granola will crisp as it cools. Break into pieces, then stir in apricots and cranberries.
Granola can be made 1 week ahead and stored tightly covered at room temperature.