Fennel Hazelnut Granola

1. 1

   Preheat oven to 325u00b0. Put pumpkin seeds and hazelnuts on a rimmed baking sheet (keep separate) and bake until lightly toasted, about 8 to 10 minutes. Keep oven on.

2. 2

   Meanwhile, toast fennel seeds in a small frying pan over medium heat until aromatic and lightly toasted, 5 to 6 minutes. Transfer to a mortar and pestle or a clean coffee grinder and coarsely grind.

3. 3

   Scoop up warm hazelnuts, put in a kitchen towel, and rub nuts vigorously against one another to rub off skins. Transfer to a cutting board and coarsely chop.

4. 4

   In a small saucepan, combine honey, sugar, and 1 tbsp. water. Bring to a simmer, stirring to dissolve sugar, then remove from heat and stir in rolled oats, fennel, and salt. Stir in pumpkin seeds, hazelnuts, and oil and mix well to combine.

5. 5

   Transfer granola to a rimmed baking sheet and bake until golden brown, 12 to 15 minutes. Let cool completely, then transfer to an airtight container.

6. 6

   Make ahead: Up to one week, stored airtight at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.