A combination of Ras el Hanout, vanilla paste + honey, and orange blossom water elevate a classic granola recipe that excites all parts of your palette - a little heat, a little sweet, and full of texture.
Makes 2 quarts
Ingredients:
- 4 1/4 cups rolled oats
- 1/3 cup pepitas
- 1/3 cup sliced raw almonds
- 1/3 cup cashew pieces
- 2-3 dates, chopped
- 1/3 cup dried currants
- 1/2 cup orange juice
- 1/2 cup honey
- 1 teaspoon orange blossom water
- 2 tablespoons Ras el Hanout
- 1 teaspoon vanilla bean paste (or extract)
- 1 tablespoon flaky sea salt (we used SKORDO's Cyprus Flaked Sea Salt)
Directions:
- Preheat the oven to 275 Fahrenheit.
- Combine all the dry ingredients in a medium mixing bowl and toss to combine.
- In a medium sized pot over medium heat, add orange juice and reduce to a syrup (about 8-10 minutes)
- Add the honey, Ras el Hanout, vanilla bean paste and orange blossom water to pot with orange juice and whisk to combine.
- Pour the mixture over the granola and mix well to incorporate. Spread out on a greased parchment lined sheet pan and sprinkle with salt.
- Bake granola for 45-60 minutes, mixing after the first 20 minutes and then every 8 minutes after, until golden brown.
- Serve and enjoy!
