- 12
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
Preparation
Step 1
Preheat oven to 350°. 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°.
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.
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.
Do Ahead: Granola can be made 1 week ahead. Store tightly covered at room temperature.