Fennel and ginger put a fresh, fragrant spin on this savory-sweet, warmly spiced granola.
Elena Besser, the founder of the pop-up dinner party series, The Lineup, made this recipe with Amanda for a recent episode of. Crushed fennel seed adds a deliciously savory, fragrant element to her granola that’s studded with dried fruit and candied ginger. Sprinkled over tangy Greek yogurt with a maple-y blueberry compote spooned on top, it’s a sneakily fresh twist on a classic breakfast.
Bake until toasted, 40-45 minutes, remove the tray from the oven every 10 minutes to stir the granola for even toasting. Meanwhile, make the blueberry compote. In a medium saucepan over medium-low heat, combine 1 cup blueberries, maple syrup, lemon juice and zest, kosher salt and water. Cook, stirring occasionally, until the mixture has started to break down and thicken, about 10 minutes. Add the remaining 1 cup blueberries and continue to cook, stirring occasionally, for about 5-7 minutes more. Remove from the heat and set aside to cool.
To serve, add yogurt to a bowl, top with granola and blueberry compote. Garnish with fresh mint and flaky salt, and enjoy!
Blueberry Summer Spring Yogurt Sheet Pan Vegetarian
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