Moroccan Granola Recipe

Moroccan Granola Recipe. How To Make Lisa Roukin’s Moroccan Granola. Hello friends, so how are you today?

Do you want to make this yummy Moroccan Granola recipe created by Lisa Roukin? Because I know I do.

This homemade granola allows you to control the amount of sugar on your morning cereal. The freshly roasted nuts add flavour to a higher level, too!

Recipe and image courtesy of Lisa Roukin My Relationship With Food Cookbook.

How To Make Lisa Roukin’s Moroccan Granola:

How To Make Lisa Roukin’s Moroccan Granola. Moroccan Granola is a delightful and nutritious twist on the classic breakfast staple. This exotic recipe incorporates a harmonious blend of traditional Moroccan flavours, creating a unique and flavourful granola experience.

The base includes gluten-free oats, pistachios, and desiccated coconut, providing a hearty and wholesome foundation.

Sweetened with honey, agave or maple syrup, the granola achieves a perfect balance of sweetness. Dried fruits like Medjool dates, adds bursts of natural sweetness.

The final touch involves a sprinkling of coconut chips. Whether enjoyed with yogurt, milk, or as a crunchy snack on its own, Moroccan Granola offers a flavourful journey to the vibrant and aromatic culinary landscape of Morocco.

Moroccan Granola Recipe:

Preparation time – 20 mins, cooking time – 25-30 mins

{Serves 12}

Ingredients:

• 400g gluten-free oats, sifted
• 100g pistachios, chopped
• 50g desiccated coconut
• 1 whole orange, rind & juice
• 3 tbsp. coconut (odorless) or sunflower oil
• 2 tbsp. date syrup
• Pinch of sea salt

Garnish:

• 50g coconut chips, toasted
• 4 tbsp. honey, agave or maple syrup
• 10 Medjool dates (deseeded), chopped

Serving Suggestion:

• raspberries, blueberries, Coyo yoghurt or almond milk

How To Make Lisa Roukin’s Moroccan Granola Method:

How To Make:

1. Preheat the oven to 375°F, gas mark 5, 180°C (160°C fan-assisted).
2. Cover a large baking tray with My Relationship with food silicon baking mat or parchment paper, add the sifted oats, chopped pistachios and desiccated coconut and spread in an even layer.
3. In a small saucepan gently heat the oil, date syrup, orange juice & rind, then pour over the granola and mix together.
4. Bake in the preheated oven for 15 minutes, check every 5 minutes and stir to ensure the nuts don’t over brown or burn. Bake until crisp and golden.
5. Remove the mixture from the oven and drizzle over the honey, agave or maple syrup, mix up the granola and place back in the oven for 10 minutes, stirring after 5 minutes.
6. Remove from the oven and leave to cool on the tray, add the toasted coconut and chopped dates.
7. Serve with cold milk or yogurt, topped with blueberries and raspberries.

Lisa’s Tip:

Moroccan Granola Recipe. Serve coconut yogurt, topped with granola, raspberries and blueberries. You can be adventurous with your nuts and seeds. When cooked you can add an assortment of dried fruits.

My preference is for dried banana chips and pecans, but once you get the hang of making your own, you really can be adventurous! You can store the granola in a kilner jar for up to a month.

How To Make Lisa Roukin’s Moroccan Granola. So what do you think of this How To Make Lisa Roukin’s Moroccan Granola post? Do you also fancy making some? Let me know in the comments below if you get to try it.

How To Make Lisa Roukin’s Moroccan Granola. 

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Fourthly, How To Make Lisa Roukin’s Oven Baked Corn Flake Chicken Breast With Salsa. So are you looking for a tasty and healthy gluten-free dinner idea? In this case; Oven Baked Corn Flake Chicken Breast with Salsa anyone?

Gluten-free corn flakes make a wonderful substitute for breadcrumbs, and since it is oven-baked rather than fried, you save on calories, too.

How To Make Lisa Roukin’s Oven Baked Corn Flake Chicken Breast With Salsa. Recipe and image courtesy of Lisa Roukin My Relationship With Food Cookbook.

How To Make Lisa Roukin’s Oven Baked Corn Flake Chicken Breast with Salsa.

You Might Also Like:

Firstly, Speedy Granola Parfait: Using Sugar Free Granola. Do you want to try some new breakfast recipes? Or are you looking for something a little different to try?

Fruit with your breakfast provides a nutritious start to the day. Also, much better for you than sugary cereals. Fruit that has been frozen is also delicious.

Simply take it out of the freezer the night before and let it thaw in the refrigerator overnight.

Do you enjoy eating fresh fruit? Granola and yoghurt that’s good for you? If so, how about making these quick granola parfait pots for breakfast?

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If you like your granola to cluster more and have more crunch you need to add a tablespoon or two more honey.

If you like a chewier granola then try whisking an egg white and folding through the ingredients before baking. Carrot Topped Granola Food. So much fun.

Zespri® SunGold kiwifruit, Granola And Coconut Breakfast Pot:

Thirdly, Zespri® SunGold kiwifruit, Granola And Coconut Breakfast Pot. I love making little pots of fruit granola and yoghurt for breakfast. How about you?

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How To Make Lisa Roukin’s Moroccan Granola. As always, we’d love to hear what you have to say. Thank you so much for taking the time to stop by.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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