Granola is like muesli’s hot older sister. It’s tastier, crunchier, and so much more satisfying. We go to bed dreaming of it at night and it’s always our first choice to wake up to in the morning. And apparently, we’re not the only ones.
Taline Gabrielian, founder of Hippie Lane and creator of all things delicious is also partial to a good granola. “There’s just something about granola: the smell, the crunch, the taste, the comfort,” she says. “My only problem is that I have no self-control when it’s fresh out of the oven. Especially this ginger-spiced one, which is easy to make, utterly delicious and super healthy. I love to sprinkle it on almost anything. My husband often finds me in the pantry, munching on some straight from the jar! Serve with coconut yoghurt for a simple and satisfying breakfast.”
Lucky for us, she’s shared the recipe below. Enjoy it fresh from the oven or à la pantry. Either way, it’s delicious.
Spiced Ginger, Pecan & Pear Granola
VGN | DF | GF | RSF
5 medjool dates, pitted
125 ml (4 fl oz/½ cup) maple syrup
2 tablespoons coconut oil
60 ml (2 fl oz/¼ cup) orange juice
180 g (6 oz/2 cups) gluten-free rolled (porridge) oats
1 teaspoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon vanilla powder
⅛ teaspoon Himalayan salt
35 g (1¼ oz/½ cup) shredded coconut
40 g (1½ oz/¼ cup) pepitas (pumpkin seeds)
25 g (1 oz/¼ cup) pecans
6 dried pears, left whole or roughly chopped
- Preheat the oven to 170ºC (325ºF).
- Place the dates, maple syrup, coconut oil and orange juice in a food processor and blend until smooth.
- In a large bowl, combine the oats, ginger, cinnamon, vanilla and salt. Add the date mixture and mix together well, until the oats are well coated and glossy.
- Transfer the mixture to a baking tray, spreading it out evenly. Bake for 15–20 minutes, keeping an eye on it so it doesn’t burn.
- Add the coconut, pepitas, pecans and pears, tossing the mixture to ensure it toasts evenly. Bake for a further 15–20 minutes, or until the granola has browned, tossing once or twice if needed.
- Remove from the oven and leave to cool for at least 20–30 minutes.
- Store in an airtight container in the pantry. The granola will keep for up to 2 weeks.
If you want more moreish recipes from the Queen of raw treats, try her 7-ingredient cherry bites and summer rainbow rolls.
Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books, RRP $39.99).