Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins

Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins // Queen Smithereen

Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins // Queen Smithereen

Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins // Queen Smithereen

One Year: Maple and Brown Butter Hazelnuts
Two Years: Banana Coconut Oatmeal Cookies
Three Years: Avocado Horiatiki

Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins
Makes about 3 cups

3 tbsp coconut oil
3 tbsp freshly squeezed orange juice (about half an orange)
2 tbsp sunflower seed butter (substitute peanut butter, if desired)
2 tbsp honey
1 tsp orange zest
1/2 tsp fennel seeds
1/2 tsp ground ginger
pinch of salt
2 cups oats
1 cup puffed rice cereal
1 cup unsweetened coconut flakes
1 cup raw almonds (can be left whole or coarsely chopped, if desired)
1 cup golden raisins

Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium bowl, add coconut oil, orange juice, sunflower seed butter, honey, orange zest, fennel seeds, ginger, and salt, stirring until combined. Add oats, puffed rice cereal, and almonds, stirring to coat. Spread mixture evenly on baking sheet and bake for 30 minutes, redistributing granola every ten minutes. Transfer granola to a bowl immediately after removal from oven and allow to cool completely. Once cool, break apart into chunks and stir in golden raisins. Store in an airtight container at room temperature. Granola will last up to five days.

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