Ginger-Honey Granola
2
- Prep Time20 mins
- Total Time30 mins
- Makes4 servings
Produced by Aimee Nishitoba; Photography by Christie Vuong; Food Styling by Eshun Mott; Prop Styling by Nicole Billark
This granola comes together quickly using a stovetop method. Any type of honey will work, whether it’s creamed, raw or a wildflower version.—Michelle Lucas Larving
Ingredients
1/2 cup roasted hazelnuts, skins removed, chopped
1/4 cup raw sunflower seeds
2 tbsp finely chopped candied ginger
1/4 tsp fine sea salt
1 1⁄2 cups large-flake oats
1/2 cup sliced almonds
1/4 cup honey
2 tbsp unsalted butter
Greek yogurt, for serving
Instructions
Line a baking sheet with parchment. Stir hazelnuts with sunflower seeds, ginger and salt in a medium bowl. Set aside.
Heat a large non-stick frying pan over medium. Add oats. Toast, stirring often, until lightly golden, 3 to 4 min. Stir into hazelnut mixture.
Add almonds to pan. Toast, stirring often, until lightly golden, 3 to 4 min. Stir into oat mixture until well combined.
Melt honey and butter in pan. Add oat mixture. Cook, stirring constantly, until honey is fully absorbed and mixture is dry, 3 to 4 min. Scrape onto prepared sheet and spread into an even layer. Let cool for 10 min. Crumble into pieces. Serve with yogurt. Granola will keep in an airtight container for up to 3 days.
Kitchen tip
To roast hazelnuts, spread in a single layer on a baking sheet. Bake at 400F until toasted, about 5 min. Transfer to a tea towel. Rub warm nuts until most of the skin flakes off.