Moroccan Granola

Serves 4
20 minutes
Breakfast
Moroccan

Moroccan Granola

Let’s make my Moroccan-spiced granola – crunchy, nut-free and packed with flavour!
Taking my favourite flavours from Morocco and bringing them to your breakfast with ease. Try this with some greek yoghurt, berries.

Ingredients

500 g Jumbo oats
4 tbsp Sunflower Seeds
4 tbsp Pumpkin Seeds
2 tsp Mixed Spice
1 Orange Zest
4 tbsp Cold Press Rapeseed
4 tbsp Agave / Honey / Date Syrup
100 g Chopped apricot / raisins

Moroccan Spice Mix (homemade)

0.5 tsp Ground cinnamon
0.5 tsp Ground Ginger
0.5 tsp Ground Cardamon
0.5 tsp Ground Nutmeg
0.5 tsp Ground Allspice

Let's Dive In

Stage 1 - Oven on

Preheat the oven to 180°C and line a large baking tray with scrunched up baking paper.

Stage 2 - Mix Ingredients

In a large bowl, combine all the ingredients apart from the dried fruit and mix well!
Bake for 20 minutes, stirring half way to ensure even toasting. It get crispy when it cools so don’t over cook your oats.

Stage 3 - Cool Down

Once you are happy with the golden colour, remove from the oven and immediately stir in the fruits. A good general rule of thumb is to add in any chopped, dried fruits after the granola comes out of the oven. Let it cool completely before transferring to an airtight container for 3 months... if it last that long.

BIFF, BOSH, NOSH

Quick Biff Tip

If you love big clusters, press the mixture down before baking and don’t stir until it cools.
Ingredients like honey, maple syrup, mashed banana, or nut butter help bind everything together for those crunchy clusters. However, a little egg white(whisked until frothy) can also act as a natural glue for extra crunch.
Add a sprinkle of sea salt flakes for extra depth of flavour—it makes the sweetness pop!