Name: Batheetha Granola made with Date Syrup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Emirati
Ingredients: 3 cups rolled oats; 1 cup almonds or cashews; 11/2 teaspoon cardamom powder; 11/2 teaspoon ground ginger; a pinch of salt; 1/3 cup date syrup (or date molasses); 1/4 cup cooking oil (melted butter or extra virgin olive oil or coconut oil); 1 egg white (If you don't want to use egg white, then add 2 tablespoons of the same oil instead.); 1/4 cup sesame seeds ((optional)); 1/2 cup dried fruits (raisins, cranberries, apricots, etc. (optional))

Emirati

Bowl

Whisk

Preheat the oven to 150℃ and line a large sheet pan with parchment/baking paper.

In a large mixing bowl, combine the oats, nuts, salt, ground cardamom and ground ginger.

In another smaller bowl, whisk the date syrup, egg white and oil or butter until combined. Stir this into the oats mixture and fold until well coated. Transfer the mixture onto the lined sheet pan and use a spoon to spread them in an even layer.

Bake for 30 to 40 minutes, stirring halfway and until the granola is golden. Keep an eye on them as they can easily go from baked to burnt. Remove the pan from the oven and let it cool completely. The granola will start to crisp up only as it cools. So do not wait for it to crisp in the oven, then it will be burnt.

Stir in the seeds and dried fruits, if using only after the granola mixture is completely cooled. I stirred in a few chopped pistachios and dried rose petals to add a pop of colour.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life. Serve as is or with yoghurt.

Batheetha Granola made with Date Syrup

Utensils needed:

Overview

Category

Cuisine

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