Fresh Strawberries with Seeded Coriander Granola
Late spring/early summertime in the Pacific Northwest means it’s the season for dishes featuring nature’s small, sweet strawberries. Chef Sara Hauman’s seeded coriander granola is the perfect complement to seasonal berries, creating a dish that can be enjoyed as breakfast, a mid-day snack or healthy dessert.
1/2 cup sugar
1/2 cup honey
4 Tbs canola oil
2 cup rolled oats
1/2 cup sunflower seeds
6 Tbs white sesame seeds
5 Tbs pumpkin seeds
2 Tbs coriander seeds, crushed
1/2 tsp salt
Melt together sugar and honey in a small sauce pot.
Combine the rest of the ingredients in a bowl and mix thoroughly.
Once the sugar has dissolved, stream the honey mixture into the oat mixture and combine until small clumps begin to form.
Place the granola in an even layer onto a baking sheet covered with parchment or wax paper. Bake at 325 F for 20 minutes.
Stir the granola and bake for another 20 minutes. The granola will be chewy when you take it out of the oven, but will crisp up once it begins to cool.
To serve, scoop granola into bowls and add fresh, sliced strawberries. Enjoy!
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