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Dates & Pumpkin Seed Granola


  • coconut oil 2 tablespoons

  • oats 10 tablespoons

  • dates, finely chopped 100g

  • pumpkin seeds 1 tablespoon

  • cinnamon 1½ teaspoon

  • flax seeds (optional) 1 teaspoon

  • maple syrup/ coconut sugar 2 tablespoons


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.

I love trying different granolas, once in a while, and I treat them as a treat! I also love making granola and here’s one of the first ones I made some years ago, which I then started serving at Holborn Dining Rooms (for a few years’ breakfast collaboration we had). The Saffron Blossom compote in this image is a recipe that I’ve put in my book Saffron Soul in the breakfast section and was also served with the granola at Holborn Dining Rooms.

6-8 servings

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