Nutty Fennel Granola


I love granola. A lot. My all-time favorite granola brand is Purely Elizabeth salty chocolate and blueberry hemp (not sponsored btw, I just frickin' love this female-owned business). I had never made granola before so I decided to take a look at what was in my pantry and try it out. 

This granola combines honey, maple syrup, olive oil, oats, walnuts, almonds, pistachios, pumpkin seeds, dried cranberries, raisins, coconut flakes, and spices to create something magical. The key spice: fennel seed. Fennel has a mild licorice taste but the seed has a depth that plays super well. 


nutty fennel granola

makes 5 cups


  • 1 egg white, beaten

  • 3 c old fashioned oats

  • 1 c chopped nuts (I used pistachios, almonds, pumpkin seeds, and walnuts)

  • 1 1/2 c coconut shavings, unsweetened

  • 1/4 c honey

  • 1/4 c maple syrup

  • 1/2 c olive oil

  • 2 T fennel seeds, crushed

  • 1 1/2 t flaky salt (I used Maldon)

  • 1/4 t dried ginger

  • 1/8 t nutmeg

  • 1/2 t ground cinnamon

  • 1/2 c dried cranberries

  • 1/2 c raisins

  • 1/4 c candied ginger chips



Preheat your oven to 300°F. 

Combine all ingredients and place on a baking sheet that is covered in parchment paper. 

Bake in the oven for 40-45 minutes, removing the tray from the oven every 10 minutes to stir around the granola for even toasting. 


Serve with Greek yogurt, citrus slices, a drizzle of honey, fresh mint, and flaky sea salt.