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Cinnamon Anise Granola

Cinnamon Anise Granola {Biscochito Granola}

Homemade granola is a great snack to have on hand and this Cinnamon Anise Granola recipe is inspired by a popular New Mexican dessert, Biscochito Cookies. 
Course Breakfast, Brunch, Snack
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • 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

Instructions

  1. Preheat the oven to 250 degrees F. Position a rack in the upper third and a rack in the lower third of the oven
  2. Line two large baking sheets with parchment paper. Set aside.
  3. In a large bowl, stir together the old-fashioned rolled oats, cereal, powdered milk, cinnamon, anise, salt, pecans, pepitas, pine nuts, and coconut.
  4. In a small saucepan, heat the oil and honey until melted but not boiling.
  5. Pour the oil/honey mixture over the dry ingredients and stir until evenly coated.
  6. Divide granola between the prepared sheet pans and spread the granola into thin, even layer.
  7. Bake granola in preheated 250-degree oven for 20 minutes.
  8. Rotate the pans to bake on the opposite baking rack and bake for another 20 minutes. Do not overbake.
  9. 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.

Recipe Notes

*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