Dates And Pumpkin Seed Granola

Dates and Pumpkin Seed Granola Recipe

When I go for breakfast in hotels and restaurants, my tastebuds more often than not require something sweet. Since I don’t keep granola at home – for the sole reason that I would end up picking at it any time of day – I sometimes do indulge. I love trying different granolas, once in a while, and I treat them as a treat!

So I decided to make my own granola, especially since I had made a Saffron Blossom compote and realised that granola would make for the perfect compliment and topping. While I’ve made granola before, this time I’ve made it with dates and pumpkin seeds rather than prunes and walnuts and anything else that I used to add. I’ve also added rather a lot of cinnamon to bring about that natural sweetness and that deliciously woody aroma when it’s baked. And to make it slightly sweeter, I’ve used coconut sugar, but you can always use agave nectar or honey.

6-8 servings

2 tablespoons coconut oil
10 tablespoons oats
100g dates, finely chopped
1 tablespoon pumpkin seeds
1½ teaspoon cinnamon
1 teaspoon flax seeds, optional
2 tablespoons maple syrup/ coconut sugar

Start by preheating the oven to 180C/gas mark 4. Now melt the coconut oil in a medium pan on low heat. Add the oats and stir them for 1-2 minutes before adding the rest of the ingredients. Keep stirring the granola for 7-8 minutes until brown. Transfer to a baking tray and place in the oven for 10-15 minutes, checking regularly after 5 minutes to ensure it doesn’t burn. Leave to cool down before serving as it will become crispier once cooled. You can have this granola with any kind of milk, or with yogurt and berries. Here I’ve served it with plain yogurt and my saffron blossom compote, which I will be putting the recipe for on my website soon.


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Mira Manek: Mira is revolutionising the perception of Indian cooking and Indian cuisine by bringing a new super healthy concept of Indian food to the table with her with her expanding range of products, menu collaborations, wellness events and debut cook book which will be published next year, bringing together Indian-inspired recipes that combine traditional home cuisine with new flavours, an artistic reinvention of dishes that Mira has learnt from her mother and grandmother, interwoven with trinkets of history and stories. All of Mira’s recipes are healthy but authentic, all rooted in the tips, methods and stories passed on to her by her grandmother and generations before.


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