Savory granola featuring sunflower seeds, fennel pollen, coconut flakes, and grade A maple syrup? Count us in.
Note: This recipe provides a giant serving size. Use 1/8 of the quantities listed for a smaller portion.
This recipe is provided by Executive Chef Daven Wardynski of Omni Hotels & Resorts.
- 21 Ounces old fashion oats
- 63 Ounces steel cut oats
- 6 Cups corn flakes cereal, such as Special K
- 2 Cups sesame seeds
- 2 Cups sunflower seeds
- 4 Cups almonds, sliced
- 4 Cups coconut flakes
- 1/2 Ounce fennel pollen
- 4 Cups brown sugar
- 1 Tablespoon salt
- 2 Tablespoons cinnamon, ground
- 2 Pounds butter, cubed
- 2 Cups grade A dark maple syrup
- 1 Cup sugar
- 1/2 Cup vanilla extract
Mix all dry ingredients and set aside.
Warm all wet ingredients over medium heat until melted.
Combine both the wet and dry ingredients together until well incorporated.
Line sheet pans with the granola.
Bake at 300 degrees for 20-30 minutes, stirring occasionally until crisp.
Allow to cool.