Middle Eastern Spiced Granola

Granola for breakfast is always a great idea. The homemade kind even better because you can control how much sugar goes in (honey in this recipe) as opposed to shocking amounts in store-bought granolas. It is also so versatile because you can add many different ingredients to flavour it each time so it doesn’t get boring and monotonous.

In this recipe, I play with ingredients typically used in daily middle eastern cooking like pomegranate, cardamom, pistachio, rose water and the combination of this together with the crunchiness of the oats is just delicious.

The incorporation of almonds and pistachios, chia seeds gives it an added boost of protein and the addition of pomegranate seeds & mint to the yogurt works so well together, so do not skip any of the ingredients!

PS this is great to munch on plain and keeps well in mason jars that I keep scattered between home and the office.


Middle Eastern Spiced Granola 2

Middle Eastern Spiced Granola 3

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Middle Eastern Spiced Granola
  • 4 tbps coconut oil (melted)
  • 2 tbps honey
  • 3 cups steel cut rolled oats
  • 2 tbps coconut flour
  • 3 tpbs cardamom pistachio almond cashew mix (see note)
  • 2 tbps slivered almonds
  • 2 tbps slivered pistachios
  • 1 tbps chia seeds
  • 3 tbps water
  • 1 teaspoon vanilla extract
  • pink of sea salt
  • Yogurt
  • ½ cup greek yogurt
  • 2 tsps rosewater
  • ½ tsp honey
  1. Preheat oven to 150 C
  2. Mix the chia seeds with 3 table spoons of water, stir and set aside for 10 minutes until it thickens into a paste.
  3. In a large mixing bowl mix together the 2 tbps of honey, coconut oil and vanilla extract.
  4. Add the oats, cardamom pistachio almond cashew mix, slivered almonds, slivered pistachios, and coconut flour and mix ensuring the honey and coconut oil mix is evenly distributed.
  5. Pour the chia mix over the oats using your hands clump together to make little clusters.
  6. Spread on a baking tray and bake for 30 minutes making sure to stir one or twice during baking
  7. Let it cool at room temp before transferring to an airtight jar
  8. Add in the rosewater and half teaspoon of honey to the yogurt and mix through.
  9. Top granola and yogurt with pomegranate seeds and fresh mint
For the cardamom pistachio almond cashew mix, roast 2 tablespoons of each nut with seeds from 2 cardamom pods. Once cool, blend into a fine powder.


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