Active Time
20 MIN
Total Time
1 HR
Yield
Serves : Makes about 6 cups 
© Kristin Casemore

How to Make It

Step 1    

Preheat the oven to 300°. 
In a small saucepan, combine the honey, sugar and water. Cook over moderately high heat, stirring constantly, until the sugar dissolves and bubbles appear at the edge, about 5 minutes. Remove from the heat and let cool slightly.

Step 2    

In a large bowl, toss the oats with the cashews, sesame seeds, fennel seeds, shichimi togarashi, black pepper and nori. Drizzle with the honey mixture and sprinkle with 
the salt. Stir to coat the oats. Stir in the olive oil.

Step 3    

Line a large rimmed baking sheet with parchment paper. Spread the granola on the sheet in an even layer, getting as close to the edges as possible. Bake for about 35 minutes, stirring occasionally (especially at the edges), until the granola is golden brown. Transfer the pan to a rack and let 
cool completely before serving; the granola will crisp as it cools.

Chef's Notes

Shichimi togarashi is a Japanese spice blend. It’s available at specialty grocers and from amazon.com.

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