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Feel free to use a combination of nuts, dried fruits and spices of your choice.

The candied pomegranate seeds I get from Trader Joe’s.

You can find the date molasses (also known as date honey or date syrup) in Middle-Eastern grocery stores and in some Kosher markets. If you can’t find it, just use the same amount of honey instead.

Serve the granola over plain Greek yogurt with berries on top and drizzle with a little date molasses or honey. I like to add a tablespoon of wheat germs on top as well.

Yields about 3 lbs.

Ingredients:

1 lb. old fashioned rolled oats

1 cup slivered almonds

2 cups chopped pecans

1 cup coconut flakes

1 teaspoon anise seeds

5 tablespoons butter

3 tablespoons olive oil

4 oz. honey

4 oz. date molasses

1/2 cup candied orange peel , chopped

1/4 cup dried figs, chopped

1/4 cup candied pomegranate seeds

 

Homemade Israeli granola recipe

Directions:

1.  Put the rolled oats, almonds, pecans and coconut in a large bowl. Line two baking sheets with parchment paper. Heat the oven to 325 degrees farenheit.

2.  In a small pot over low-medium heat put the anise seeds, butter, olive oil, honey and date molasses and heat while stirring until the well combined, about 5 minutes.

3.  Pour the honey mixture on the rolled oats and nuts and mix well. Spread evenly on the baking sheets in a thin layer (you might need a third baking sheet, depending on the size of your baking sheets and the oven).

4.  Transfer the baking sheets into the oven. After 10 minutes rotate the baking sheets and mix the granola in each one. Bake for 15 minutes more, until the granola is golden.

5.  Cool on a wire rack. When the granola is completely cooled mix in the dried fruit and store in an airtight container.

For more recipes, check out Food & Wine on Haaretz.com