Recipes Almond-Poppy Seed Granola Be the first to rate & review! Instead of adding dried fruit to her crunchy granola, Belinda Leong creates chewy-sticky clusters of oats, nuts and poppy seeds. She serves the granola with her Greek yogurt panna cotta, but it's also fabulous with plain yogurt or as a snack by itself. Recipe from Food & Wine America's Greatest New Cooks By Belinda Leong Belinda Leong Belinda Leong is a James Beard Award-winning pastry chef. She co-founded and co-owns the critically acclaimed b. Patisserie in San Francisco. Belinda's work has been featured in Bon Appétit, Food & Wine, Washington Post, The Tasting Table, Huffington Post, Serious Eats, Thrillist, and AFAR, among others. Food & Wine's Editorial Guidelines Updated on January 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 10 mins Total Time: 40 mins Yield: 4 cups Ingredients 2 cups rolled oats 1 cup sliced almonds ½ cup plus 2 tablespoons all-purpose flour ½ cup light brown sugar 2 tablespoons poppy seeds 1 teaspoon kosher salt 1 stick unsalted butter ¼ cup pure maple syrup 2 tablespoons honey (warmed) Directions Preheat the oven to 300° and line a rimmed baking sheet with parchment paper. In a large bowl, toss the oats with the almonds, flour, brown sugar, poppy seeds and salt. In a small saucepan, melt the butter in the maple syrup, then add to the oat mixture and stir until thoroughly coated. Spread the granola on the prepared baking sheet. Bake the granola in the center of the oven for 10 minutes. Stir the granola, then drizzle the honey over the top. Bake for 20 minutes longer, stirring once more, until golden and nearly dry. Turn off the oven and prop the door open halfway; let the granola cool completely in the oven, stirring occasionally, before serving. Make Ahead The granola can be stored in an airtight container at room temperature for up to 3 weeks. Rate it Print