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Prep time
10 minutes
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Cook time
55 minutes
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makes
5 cups Granola, 2 cups Blueberry Compote
Author Notes
Elena Besser, the founder of the pop-up dinner party series, The Lineup, made this recipe with Amanda for a recent episode of Break an Egg. Crushed fennel seed adds a deliciously savory, fragrant element to her granola that’s studded with dried fruit and candied ginger. Sprinkled over tangy Greek yogurt with a maple-y blueberry compote spooned on top, it’s a sneakily fresh twist on a classic breakfast. —Food52
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Nutty Fennel Granola with Blueberry Compote from Elena Besser
Ingredients
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FOR THE GRANOLA:
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3 cups
Old-fashioned oats
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1 1/2 cups
coconut shavings, unsweetened
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1 cup
chopped nuts, such as pistachios, almonds, pumpkin seeds and walnuts
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1/2 cup
dried cranberries
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1/2 cup
raisins
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1/4 cup
candied ginger chips
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1
large egg white, beaten
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1/2 cup
olive oil
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1/4 cup
honey
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1/2 cup
maple syrup
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2 tablespoons
fennel seeds, crushed
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1/2 teaspoon
kosher salt
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1/4 teaspoon
cinnamon
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1/4 teaspoon
ground ginger
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1/4 teaspoon
ground nutmeg
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1/2 cup
maple syrup
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FOR THE BLUEBERRY COMPOTE:
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2 cups
fresh or frozen blueberries, divided
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1
lemon, juice and zest
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1/2 teaspoon
kosher salt
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1-2 tablespoons
water
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TO SERVE:
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Greek yogurt, for serving
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Fresh mint, for serving
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Flaky salt, for serving
Directions
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Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
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Combine the oats, coconut, nuts, cranberries, raisins, candied ginger chips, egg white, olive oil, honey, maple syrup, crushed fennel seeds, salt, cinnamon, ginger, and nutmeg in a large bowl. Toss to combine. Spread out on the prepared baking sheet.
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Bake until toasted, 40-45 minutes, remove the tray from the oven every 10 minutes to stir the granola for even toasting.
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Meanwhile, make the blueberry compote. In a medium saucepan over medium-low heat, combine 1 cup blueberries, maple syrup, lemon juice and zest, kosher salt and water. Cook, stirring occasionally, until the mixture has started to break down and thicken, about 10 minutes. Add the remaining 1 cup blueberries and continue to cook, stirring occasionally, for about 5-7 minutes more. Remove from the heat and set aside to cool.
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To serve, add yogurt to a bowl, top with granola and blueberry compote. Garnish with fresh mint and flaky salt, and enjoy!
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