What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.
Recipe information
Yield
12 Servings
Ingredients
⅓
⅓
¼
1
2
½
3
3
½
1
1
2
½
½
½
Preparation
Step 1
Preheat oven to 350°. Toast pine nuts, sunflower seeds, almonds, sesame seeds, and fennel seeds on a rimmed baking sheet, tossing occasionally, until lightly golden, 5–7 minutes. Reduce oven temperature to 275°.
Step 2
Meanwhile, whisk honey, peanut butter, oil, orange zest and juice, and vanilla in a medium bowl until smooth. Toss nuts and seeds, oats, and salt in a large bowl. Pour honey mixture over and gently mix until oat mixture is completely coated.
Step 3
Spread out on a parchment-lined rimmed baking sheet and bake, stirring halfway through (edges will take on color before center does), until golden brown, 20–25 minutes. Let cool; granola will crisp as it cools. Break up into pieces, then stir in apricots and cranberries.
Step 4
Do Ahead: Granola can be made 1 week ahead. Store tightly covered at room temperature.