Crunchy Coriander Granola
- Details
This crunchy coriander granola IS a breakfast champion. The mellow flavor of coriander seeds is complemented by orange zest and coconut oil in every bite, and it is perfectly toasted to give a satisfying crunch to your breakfast bowl. This sublime cereal can also serve as a base for crusts, crumbles and bars, or as a nutty topping for an ice cream sundae.
Crunchy Coriander Granola
Ingredients
- 4 cups rolled oats
- 1 cup sliced or slivered almonds
- 3/4 cup pumpkin or sunflower seeds
- 1/2 cup Indian coriander seeds
- 1/4 cup chia seeds
- 1 teaspoon kosher salt
- 1/2 cup maple syrup
- 1/4 cup honey
- 3/4 cup melted coconut oil
- 1 navel orange
Instructions
- Preheat oven to 325 degrees.
- In a large bowl, combine all dry ingredients and stir to combine.
- In a medium saucepan, melt the coconut oil over low heat. Remove from heat and add the maple syrup and honey. Stir well.
- Pour the coconut oil mixture over the dry ingredients and stir to coat.
- Line a large sheet pan with parchment and spread the granola out in an even layer on the pan. Bake for 20 minutes. Remove the pan from the oven and stir the granola, returning it to an even layer. Put the pan back in the oven and cook 20 minutes more. Stir again and continue cooking until the granola is toasted and golden, about 10-15 minutes more.
- Remove the pan from the oven and zest the orange over the warm granola. Allow the granola to cool on the sheet pan and it will crisp up even more. Store in an airtight container.
2 Comments
Leave a Comment
Japanese Chicken Curry
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Pakhlava
We were thrilled to feature Olia Hercules‘ new book Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond for our March 2017 Cookbook Club selection and continue to revisit these amazing recipes. Full of stunning …
African Peanut Soup with Grains of Paradise
This West African soup recipe combines sweet potatoes and peanut butter with Grains of Paradise. The flavors balance beautifully and are a wonderful showcase for this exotic spice. This mythical African spice has a mild …
Fried Potatoes with Harissa Tehina
The cookbook club is taking a trip to the Middle East for the March 2016 Meet & Eat with Zahav: A World of Israeli Cooking. This fantastic book from Michael Solomonov and James Cook reinterprets …
Baked Crab Dip with Crostini
Whether you want to have a few friends over to watch a football game or movie, or you want to celebrate a holiday, you’re going to need a few things to nosh on. Make the …
I tried this, easy to make and tastes great. However next time I would leave out the Chia seeds. I can’t say they add much to the flavor and have the annoying habit of hiding between your teeth.
My husband says the same thing! Always an option to leave them out but they do add fiber and omega threes 🙂