Total Time
45 Mins
Yield
Makes about 1 1/2 cups

How to Make It

Step 1

Preheat oven to 325°. 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

State Bird Provisions, San Francisco

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