It’s packed with it, from the oats to the nuts, it’s all rather nutritional* and a solid combination of proteins and carbohydrates to get the day going right.
2. Sweet Tang: There’s a wicked tang at play from the pears, figs and the sheep milk yoghurt. It combines with the cinnamon and carries through some seriously superb flavours. It’s a little transportive – if you try really hard you might picture yourself sitting in a courtyard in the Lebanon of old – ignoring that if you were in Damascus, you wouldn’t be having granola. But, you get where we’re going with this.
3. Pomegranate: The pomegranate presence does two things; it poaches the pears ridiculously well, and when that’s done, it reduces down into a gorgeous tart syrup to drizzle over the dish. 
Middle Eastern Granola & Pomegranate Pears
- Total Time: 80 minutes
- Yield: Serves 10 1x
- Diet: Vegetarian
Description
Addictive Middle Eastern granola with jewel-toned poached pears. Double the recipe—youll want to.
Ingredients
- 2 lbs (600 g) rolled oats
- 5 oz (150 g) pistachios, roughly chopped
- 3.5 oz (100 g) sunflower seeds
- 3.5 oz (100 g) pumpkin seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 tablespoons canola oil
- 1 cups (237 ml) maple syrup
- 1 cups (237 ml) dried diced figs
- 5 pears, peeled
- 1.5 cups (400 ml) pomegranate juice
- 0.3 cups (71 ml) sugar
Instructions
- Preheat oven to 302°F (150°C) and line either two small, or one large baking tray.
- Mix oats, seeds, cinnamon, salt, canola oil, and maple syrup together in a large bowl; if slightly too wet, add more oats. Place on baking tray, spreading evenly.
- Transfer to oven and bake for 30 minutes. Check every 15 minutes and stir to ensure even toasting.
- Remove from oven, mix in pistachios carefully, and return to oven for another 30 minutes.
- Remove from the oven and check the oats are golden brown and toasted to your liking.
- Once removed, add chopped dried figs and mix while still warm. Cool and store in an airtight container.
- To make the poached pears, combine pomegranate juice, sugar, and pears in a saucepan and bring to a boil.
- Once boiling, reduce heat and cook covered at a gentle simmer until pears are crimson and softened; check firmness with a skewer. Retain texture and ensure they don’t soften too much.
- When pears are to your liking, remove with a slotted spoon and transfer to an airtight container to cool. Reduce the liquid to make pomegranate syrup.
- To serve, place granola in the bottom of a breakfast bowl, top with two dollops of unsweetened Greek yogurt, and place pears on top.
Notes
- For a richer flavor, toast the oats, pistachios, and seeds separately in a dry pan before combining them with the wet ingredients.
- If you don’t have pomegranate juice, you can substitute with cranberry juice or a combination of apple juice and red wine vinegar for a similar tartness.
- Store the granola and poached pears separately in airtight containers at room temperature for up to a week. The pears will keep slightly longer in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 8
Frequently Asked Questions
What spices make this granola Middle Eastern inspired?
Warm spices like cardamom, cinnamon, and sometimes a pinch of cumin or za’atar give the granola its Middle Eastern character. These pair naturally with the sweetness of pomegranate and pears.
How do I prep the pomegranate pears?
Halve or quarter the pears, roast or poach them until tender, then top with pomegranate seeds and the spiced granola. The contrast of warm, soft pear with crunchy granola and juicy seeds is what makes this dish work.
Can I use a different fruit instead of pears?
Apples or quinces roast well with the same spices and hold their shape nicely. Stone fruits like plums also work during summer months, though they cook faster so reduce the time accordingly.
