Fennel-Honey Granola Recipe

Name: Fennel-Honey Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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 350u00b0F. 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 275u00b0F.
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.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup pine nuts, 1/3 cup raw sunflower seeds, 1/4 cup slivered almonds, 1 tablespoon sesame seeds, and more.

Yes, Fennel-Honey Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel-Honey Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions