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
Pickle Jar
It’s easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe for a mixed pickle jar, which …
Clarified Milk Punch
Mixolology is much more than a hobby to me, and the chef in me loves this drink because of all the science involved. The key to the punch’s clarity is the milk proteins, which cling …
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 …
Buddha Bowl
This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …
Curried Beef and Tendon with Turnip
We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …
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 🙂