
Moroccan Granola - Quick & Easy Breakfast
8
servings5
minutes20
minutes750
kcal25
minutesLet’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.
Enabling this setting will prevent your screen from dimming during cooking. Enable this if you wish to follow the directions on this recipe at all times.
Ingredients
500 g 500 Jumbo oats
4 tbsp 4 Sunflower Seeds
4 tbsp 4 Pumpkin Seeds
2 tsp 2 Mixed Spice
1 1 Orange Zest
4 tbsp 4 Cold Press Rapeseed
4 tbsp 4 Agave / Honey / Date Syrup
100 g 100 Chopped apricot / raisins
- Moroccan Spice Mix (homemade)
0.5 tsp 0.5 Ground cinnamon
0.5 tsp 0.5 Ground Ginger
0.5 tsp 0.5 Ground Cardamon
0.5 tsp 0.5 Ground Nutmeg
0.5 tsp 0.5 Ground Allspice
Directions
- Preheat the oven to 180°C (fan) and line a large baking tray with scrunched up baking paper.
- 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. - 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.
Notes
- 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!
Did you make this recipe?
Tag @biffenskitchen on Instagram and hashtag it with #biffenskitchen