Moroccan · Breakfast
Argan & Honey Moroccan Granola
This café-style granola brings Moroccan flavours to the breakfast jar — oats, almonds and sesame baked with argan oil, honey, cinnamon and orange-blossom water until golden and clustered, then studded with chopped dates and dried figs. Nutty and fragrant, it is delicious over yoghurt or with milk, a modern way to eat argan and honey at breakfast.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 10
- Level
- Easy
Ingredients
- 300 g rolled oats
- 100 g almonds, chopped
- 3 tbsp sesame seeds
- 4 tbsp argan oil (or olive oil)
- 5 tbsp honey
- 1 tsp cinnamon
- 1 tbsp orange-blossom water
- 80 g dates, chopped
- 80 g dried figs, chopped
- Pinch of salt
Method
- 1
Mix the dry
Combine the oats, almonds, sesame, cinnamon and salt in a large bowl.
- 2
Add the wet
Warm the honey with the argan oil and orange-blossom water until loose, then stir through the oats until evenly coated.
- 3
Bake
Spread on a lined tray and bake at 160°C for 25–30 minutes, stirring a couple of times, until golden. Press it flat for the last few minutes if you like clusters.
- 4
Add the fruit
Cool completely, then stir through the chopped dates and figs.
- 5
Store
Keep in an airtight jar and serve over yoghurt or with milk.
Chef's tips
- Add the dried fruit after baking so it stays chewy rather than turning hard.
- Stir only a couple of times while baking, and press the granola flat at the end, if you want big clusters.
- Use culinary argan oil for the signature nutty flavour, or good olive oil as a substitute.
Frequently asked questions
Can I use olive oil instead of argan?
Yes. Argan gives a distinctive toasted-nut flavour, but a good olive oil makes an excellent granola too. Either way the honey and orange blossom carry the Moroccan character.
How long does it keep?
Two to three weeks in an airtight container. If it softens in humid weather, refresh it in a low oven for a few minutes and let it cool to re-crisp.