Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Crunchy, nutty granola with soft caramel-like dates and toasted pistachios — perfect layered with thick Greek-style yogurt.
Serves: 6–8
Prep Time: 10 minutes
Bake Time: 25 minutes
Ingredients
- 200g rolled oats
- 80g pistachios, roughly chopped
- 60g walnuts or almonds, chopped
- 80g Medjool dates, chopped
- 2 tbsp mixed seeds (optional)
- 1 tsp cinnamon
- Pinch of salt
- 80ml maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
To serve
- Greek-style yogurt
- Extra pistachios
- Fresh fruit (optional)
Method:
- Preheat oven to 170°C (150°C fan) and line a large baking tray.
- In a bowl, mix oats, pistachios, nuts, seeds, cinnamon and salt.
- In a small jug, whisk maple syrup, melted coconut oil and vanilla.
- Pour over the oat mixture and stir until evenly coated.
- Spread evenly onto the tray and press down lightly for clusters.
- Bake for 20–25 minutes, stirring halfway, until golden.
- Cool completely (this helps clusters form), then stir through chopped dates.
- Serve layered with Greek yogurt and extra pistachios.
