Description
This Middle Eastern granola with pomegranate poached pairs is addictive. So print out this recipe. Go to the kitchen. Then double the amount you make. High supply levels are very much recommended. So too is hiding your stockpile in the pantry from others.
Ingredients
Scale
- 600G rolled oats
- 150G pistachios, roughly chopped
- 100G sunflower seeds
- 100G pumpkin seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 tablespoons canola oil
- 1 cup maple syrup
- 1 cup dried diced figs
- 5 pears, peeled
- 400ML pomegranate juice
- 1/3 cup sugar
Instructions
- Preheat oven to 150c 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 to wet, just add more oats. Place on baking tray(s) spreading evenly.
- Transfer to oven, and bake for 30 minutes. Be sure to check every 15 minutes and give a quick move around 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 the oats are removed, add the chopped dried figs and mix through while they’re still warm. Cool and store in an airtight container.
- To make the poached pears, combine the pomegranate juice, sugar and pears in a saucepan and bring to the boil.
- Once boiling, turn the heat down, and cook covered at a gentle simmer. Continue to cook until the pears are crimson in colour and softened – check their firmness with a skewer. You want to retain texture and ensure they don’t soften too much.
- When the pears are to your liking, remove with a slotted spoon and transfer to an airtight container to cool. Reduce the liquid down to make the pomegranate syrup.
- To serve, combine place granola in bottom of breakfast bowl, top with two good dollops of good greek yoghurt (not sweetened) and place pears on top.
- Category: Breakfast