Description
Addictive Middle Eastern granola with jewel-toned poached pears. Double the recipe—youll want to.
Ingredients
Units
Scale
- 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