There’s not many treats to be had at the moment, so we recommend treating yourself at breakfast with this delicious granola recipe by Yasmin Khan. We like it with yoghurt and roasted quinces.
Persian granola – makes a large jarful for a few breakfasts
- 3 tbsp sunflower oil
- 150ml date molasses or maple syrup
- 2 tbsp honey
- ¾ tsp vanilla extract
- 350g jumbo rolled oats
- a large pinch of sea salt
- 25g sunflower seeds
- 25g pumpkin seeds
- 35g pistachios, roughly chopped
- 35g flaked almonds
- 50g dried fruit (optional), we used dried cranberries but you could use any dried fruit or a mixture
Preheat the oven to 170C/Gas 3½
Mix the oil, date molasses or maple syrup, honey and vanilla extract, together in a small bowl.
Mix the dried ingredients, except the flaked almonds and the dried fruit, together in a large bowl, then pour over the sticky mixture and stir well to coat.
Divide the mixture between two baking trays and pat down with a wooden spoon.
Bake in the oven for 12 minutes, then remove and stir through the flaked almonds. Return to the oven and cook for a further 10-15 minutes or until golden brown. Keep checking though as it can burn easily.
Leave to cool on the trays, then stir through the dried fruit if you’re using. It will keep for a couple of weeks in an airtight jar.
(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)
Jono & Jules do food & wine 
Leave a Reply