½ cup neutral vegetable oil
1 cup chopped dried apples
⅓ cup candied fennel seed
½ tsp kosher salt
pinch of black pepper
⅔ cup honey
Preheat the oven to 325°F.
In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant and dry, about 20 minutes, stirring occasionally. (If you don’t have a cast-iron skillet, any heavy skillet will do.)
Once the oats are toasted, add the remaining oil, the apple, fennel seed, salt, pepper, and honey to the pan and stir well to combine.
If you’re not using a cast-iron or other oven-safe skillet, transfer the mixture to a baking sheet. Put the skillet or baking sheet in the oven and bake for 30 minutes, stirring and scraping from the bottom every 10 minutes.
The granola will form small clumps and brown as it bakes. It’s delicious with milk right out of the oven.
Recipe from Can It, Bottle It, Smoke It by Karen Solomon/Ten Speed Press, 2011.