Granola is a marvelous vehicle for foraged seeds. When I harvested more than a quart of fennel seeds last fall, I never could have imagined that I’d have used them all by spring.
Thanks to the delicate anise cookie-like taste of fennel granola, I believe my demand for fennel seeds will always outreach my supply. Fennel granola is so delightful that even those who don’t have access to wild-harvested seeds will want to make it. Store-bought fennel seeds are slightly less flavorful, but work well in this recipe.
More from Zester Daily:
As a forager, I find wild seeds to be fascinating, particularly in fall, when the number of other crops to pick diminishes. Every year, I work hard to collect all manner of wild seeds. Some of these, such as seeds from the mustard family, are very flavorful and can be used as spices. Others, such as lamb’s-quarter (Chenopodium spp.) and its cousin kochia (Kochia spp.), need to be processed to remove bitter components before they can be utilized as food. Other seeds, for example evening primrose, a high source of gamma-linolenic acid, are relatively flavorless but powerfully nutritious.
Seeds such as amaranth (Amaranthus spp.), nettle (Urtica spp.) or evening primrose (Oenothera spp.) are easy to bring into the kitchen, requiring little more to process than simply shaking them off the plant and some minor winnowing. These seeds are a dream to harvest, but because they have little flavor, I often forget about using them over the course of the winter. In theory, they can be ground to better access their nutrition, then used atop or mixed into pretty much anything you could cook, from salad to breadcrumb toppings to dessert. In practice, these flavorless wild seeds sit unused in my kitchen. A foraging friend, Erica Marciniec, mentioned using her seeds in granola. I followed her advice and it worked brilliantly. Finally, with granola, I’ve found a way to use these wild seeds in a way that is convenient for me to cook, and that the whole family will enjoy.
While I really enjoyed eating my wild seeds in a typical cinnamon-flavored granola, I knew I could somehow boost the flavor.
That’s when I rediscovered my quart of fennel (Foeniculum vulgare) seeds. Initially, I added only a teaspoon of fennel seeds. I discovered that I loved the taste so much that I omitted cinnamon entirely and increased the fennel to further enhance the flavor of the granola.
I ran nine test batches of fennel granola, tweaking every detail you could imagine. In the end, leaving it in the oven produced the most consistently brown and crunchy granola. The addition of the egg white helps to form clusters. Of course, it could easily be omitted if you are making granola for someone with an egg allergy.
I tried making this granola with honey, but found the flavor competed too much with the fennel. Using brown sugar as a sweetener makes this recipe budget friendly, too. If you’d prefer to use honey, substitute 2/3 cup honey, and omit the brown sugar and water.
Prep time: 10 minutes
Cook time: 10 to 12 minutes
Total time: 6 to 8 hours (including cooling time in the oven)
Yield: 5 cups
½ cup butter
¾ cup packed brown sugar
3 tablespoons water
1 teaspoon vanilla
3 cups quick oats
2 cups old-fashioned oatmeal
¼ cup fennel seeds, lightly ground in a spice mill
2 tablespoons other wild seeds such as evening primrose (optional)
¼ teaspoon salt
¾ cup slivered almonds
1 egg white
1. Preheat the oven to 325 F.
2. In a small pot, melt the butter over low heat. Add the brown sugar and water, raise the heat to medium, and let it bubble for 2 minutes. Remove it from the heat, and stir in the vanilla.
3. In a large bowl, mix together the two kinds of oatmeal, seeds, salt and almonds.
4. Pour the warm liquid ingredients over the dry ones, and make certain that they are mixed very thoroughly, so that all of the oatmeal appears wet.
5. In a small bowl, whisk the egg white with a fork until it is frothy. Add it to the oatmeal mixture, and again, stir very well.
6. Pour the granola mix onto a greased 12×17-inch baking sheet. Use a spatula to press it down and make it evenly thick. This will help to ensure that you will have big chunks once it is cooked.
7. Place the granola in the oven and bake it for 10 to 12 minutes. When that time is up, turn off the oven, and leave the granola inside until it is cool. From the time the granola goes into the oven until the oven is cool, do not open the oven door.
Main photo: Fennel granola. Credit: Copyright 2016 Wendy Petty