I was raised on middle eastern cooking, so being familiar with it has helped me along that way of recipe testing. I have always been especially fond of the spices, and freshness middle eastern cooking tends to have in comparison to other types of cuisines. Full of aromatic flavors, natural sweeteners & tending to be a healthier lifestyle of cooking, i've decided to take such a common snack and add a touch of middle eastern to it!
This granola is made just like any other simple granola, just with a few mild adjustments to it! below you will find my recipe, and how to! feel free to add any specific nuts or proteins you are fond of! don't forget to tags us @HomeOverHouse!
By the way, you can preserve that freshly baked flavor by storing this granola in the freezer. Just let it room to warm temperature for a few minutes, and enjoy.
INGREDIENTS
4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cup raw nuts and/or seeds
1 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
½ cup melted olive oil
½ cup date syrup
3 teaspoons Orange Blossom Water (or fresh squeezed orange)
⅔ cup dried fruit, chopped
Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
Pour in the oil, syrup and/or honey and orange blossom water. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
