Homemade granola is a great snack to have on hand and this Cinnamon Anise Granola recipe is inspired by a popular New Mexican cookie, Biscochito.
Since I am constantly around food, you would think that if I had a moment of free time I would want to take a break from food and cooking. But no. Often if I have a free moment to watch TV or read a book, I am watching cooking shows or reading cookbooks or food blogs.
In fact, the other day as I was doing dishes and cleaning up from dinner, I was watching Pati’s Mexican Table on PBS, completely mesmerized because the host of the cooking show, Pati Jinich, was making whole fish cooked in banana leaves on the beach in Mexico.
Yes, even though I know a lot about food and cooking, there is so much more I want to learn; especially about ethnic and regional cuisines and recipes. So, when I saw this recipe for Cinnamon Anise Granola or Biscochito Granola, I was instantly intrigued.
I’m a huge fan of granola, making a batch of homemade granola every week. And even though I have several “tried and true” homemade granola recipes that we love, like this 10-Minute Skillet Granola or this Big Cluster Maple Walnut Granola, I am always on the lookout for new granola recipes.
So, of course, since I had never heard of “Biscochito” and since cinnamon anise sounded like a unique granola flavor, I not only HAD to try this recipe, but do a little culinary research to find out what Biscochito was.
It turns out that Biscochito is a cookie that originated in New Mexico (in fact it’s New Mexico’s state cookie). Biscochito are a crispy buttery cookie (usually made using lard or shortening) that are flavored with cinnamon and anise and are a popular holiday and special occasion dessert, as the cookies are often cut into festive shapes and served with hot chocolate.
Since I love learning about various cuisines and regional recipes, I knew I had to try this homemade granola. Now, I haven’t actually tried Biscochito cookies yet, hopefully I can find a good authentic recipe and make some soon, but this granola was definitely delicious and had a nice unique flavor profile due to the ground anise and the variety of nuts, seeds and cereals used to make this granola recipe!
Helpful Tips and Information:
Money saving tip: Ground Anise can be hard to find and rather expensive. I recommend buying it online or buying it from the bulk section of your grocery store.
Cooking tip: Ground Anise has a sweet licorice-like flavor. If you can’t find it, you can substitute Chinese five-spice powder, ground cardomon or ground caraway seeds.
Serving suggestion: This granola can be eaten dry as a snack, served as a cereal with your choice of milk or eaten served over fresh fruit and Greek yogurt with a little honey, for a fruit and yogurt parfait.
Other granola recipes you might enjoy:
Seed and Raisin Granola
Pumpkin Granola Bars
Caramel Apple Granola Bars
Salted Bourbon Vanilla Granola
No Bake Sweet ‘n’ Spicy Granola Bars
- 2 cups old-fashioned rolled oats
- 2 cups oatmeal square cereal, brown sugar or cinnamon variety
- 1/2 cup powdered milk
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground anise*
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pecans
- 1/2 cup pepitas (shelled pumpkin seeds)
- 1/2 cup pine nuts or sunflower seeds
- 1/2 cup shredded sweetened coconut
- 1/3 cup coconut oil
- 1/3 cup honey
- Preheat the oven to 250 degrees F. Position a rack in the upper third and a rack in the lower third of the oven
- Line two large baking sheets with parchment paper. Set aside.
- In a large bowl, stir together the old-fashioned rolled oats, cereal, powdered milk, cinnamon, anise, salt, pecans, pepitas, pine nuts, and coconut.
- In a small saucepan, heat the oil and honey until melted but not boiling.
- Pour the oil/honey mixture over the dry ingredients and stir until evenly coated.
- Divide granola between the prepared sheet pans and spread the granola into thin, even layer.
- Bake granola in preheated 250-degree oven for 20 minutes.
- Rotate the pans to bake on the opposite baking rack and bake for another 20 minutes. Do not overbake.
- Let the granola cool completely on the sheet pans. Break cooled granola into pieces and store in an airtight container for up to one week.
*I’ve kept the amount of ground anise low in this recipe for my personal preference, however it can be increased up to ½ tablespoon depending on how strong a flavor you want.
Recipe adapted from Tortillas and Honey via Mel’s Kitchen Cafe
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