Moroccan Granola

Moroccan Granola - Quick & Easy Breakfast

Moroccan Granola - Quick & Easy Breakfast

Recipe by Biff
Course: BreakfastCuisine: Moroccan, BritishDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

750

kcal
Total time

25

minutes

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.

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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!

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