Almond-Poppy Seed Granola

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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
original-201307-a-desserts-belinda-leong.jpg
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
Almond-Poppy Seed Granola
Photo: © Christina Holmes
Active Time:
10 mins
Total Time:
40 mins
Yield:
4 cups
Cook Mode (Keep screen awake)

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

  1. 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.

  2. 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.

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