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
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Fried Eggplant Roll-Ups
One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean’s, and …
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 …
Millet-Coriander Carrot Cake
It’s a toss up whether the texture or flavor of this cake make it such a winner, but there’s no doubt it’s delicious. The crunch of whole millet is surrounded by cake made velvety smooth …
Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns
This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone. Featuring Finocchiona Salami and Salumi Salami from our friends at Salumi Cured Meats, we finish it all off with colorful, crunchy and exquisite candied anise, …
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 🙂