Brighten up breakfast time with this date and pumpkin seed granola courtesy of specialist healthy Indian food chef Mira Manek…
‘When I go for breakfast in hotels and restaurants, my tastebuds more often than not require something sweet,’ says Mira. ‘Since I don’t keep granola at home – for the sole reason that I would end up picking at it any time of day – I sometimes do indulge. I love trying different granolas, once in a while, as a treat! So I decided to make my own granola, especially since I had made a saffron blossom compote and realised that granola would make the perfect topping. While I’ve made granola before, this time I’ve made it with dates and pumpkin seeds rather than prunes and walnuts and anything else that I used to add. I’ve also added rather a lot of cinnamon to bring about that natural sweetness and that deliciously woody aroma when it’s baked. And to make it slightly sweeter, I’ve used coconut sugar, but you can always use agave nectar or honey.’
Ingredients (serves 6-8)
2tbsp coconut oil
10tbsp oats
100g dates, finely chopped
1tbsp pumpkin seeds
1½tsp cinnamon
1tsp flaxseeds, optional
2tbsp maple syrup/ coconut sugar
Method
Start by preheating the oven to 180°C /gas mark 4. Now melt the coconut oil in a medium pan on low heat.
Add the oats and stir them for one to two minutes before adding the rest of the ingredients. Keep stirring the granola for seven to eight minutes until brown.
Transfer to a baking tray and place in the oven for 10-15 minutes, checking regularly after five minutes to ensure it doesn’t burn.
Leave to cool down before serving as it will become crispier once cooled. You can have this granola with any kind of milk, or with yoghurt and berries.
