Nutty Fennel Granola with Blueberry Compote from Elena Besser
Food52
Photo by Food52
- Serves
- 5 cups Granola, 2 cups Blueberry Compote
- Prep Time
- 10 Minutes
- Cook Time
- 55 Minutes
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.
Ingredients
- FOR THE GRANOLA:
- 3 cup Old-fashioned oats
- 1 1/2 cup coconut shavings, unsweetened
- 1 cup chopped nuts, such as pistachios, almonds, pumpkin seeds and walnuts
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/4 cup candied ginger chips
- 1 large egg white, beaten
- 1/2 cup olive oil
- 1/4 cup honey
- 1/2 cup maple syrup
- 2 tablespoon fennel seeds, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup maple syrup
- FOR THE BLUEBERRY COMPOTE:
- 2 cup fresh or frozen blueberries, divided
- 1 lemon, juice and zest
- 1/2 teaspoon kosher salt
- 1-2 tablespoon water
- TO SERVE:
- Greek yogurt, for serving
- Fresh mint, for serving
- Flaky salt, for serving
Featured Video
Nutty Fennel Granola with Blueberry Compote from Elena Besser
Directions
- Step 1
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Step 2
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.
- Step 3
Bake until toasted, 40-45 minutes, remove the tray from the oven every 10 minutes to stir the granola for even toasting.
- Step 4
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.
- Step 5
To serve, add yogurt to a bowl, top with granola and blueberry compote. Garnish with fresh mint and flaky salt, and enjoy!