Bazaar Baharat Granola with Almonds, Apricots & Figs
Makes about 9 cups.
While Baharat is traditionally used in savory dishes such as stews and braises, it can also star in sweeter settings. For this granola, we paired our Bazaar Baharat with other Turkish-inspired ingredients —almonds, apricots, figs, honey, and olive oil. We love the not-too-sweet result.
Enjoy this granola with yogurt for breakfast, as a topping for baked fruit desserts, or as a crunchy addition to salads.
4 cups old-fashioned rolled oats (not quick-cooking)
1 cup shredded unsweetened coconut
2 cups (about 8 ounces) sliced raw almonds
¼ cup unhulled sesame seeds (a mix of white and black seeds is nice)
2 tablespoons flax seeds, optional
2 tablespoons brown sugar
1 teaspoon salt
2 teaspoons Bazaar Baharat
1 orange, zest (fresh zest; (or, 1 teaspoon dried orange zest)
½ cup olive oil
½ cup + 2 tablespoons runny honey
¾ cup chopped dried apricots (from 16 apricots)
¾ cup chopped dried figs (from 6-7 figs)
Preheat the oven to 325º F. Brush a rimmed half-sheet pan with oil (or coat it with baking spray) and set aside.
Put the dry ingredients into an extra-large bowl and toss to mix thoroughly.
Put the liquid ingredients into a 2 cup Pyrex measuring cup and warm them in the microwave for 45 seconds at half power. (Alternately, warm them in a small sauce pan set over medium-low heat.)
Pour the liquids into the dry ingredients; stir until everything is evenly moistened. Scoop the mixture onto the prepared pan and spread it into an even layer covering the pan corner to corner. Bake until the granola is golden, 45–50 minutes, stirring every 10-12 minutes.
Transfer the pan from the oven to a cooling rack. Let the granola cool for about 15 minutes. Use a spatula or large spoon to break the granola into chunks and turn them so that the underside cools more quickly. Sprinkle the dried fruit over the granola and let the granola cool completely before packing it into air-tight containers for storage.
Store at room temperature for two weeks for daily use or freeze the granola for up to a month.
Tips: For stirring, take the pan out of the oven. Use a large spoon to scoop the granola away from the edges, mounding it in the center of the pan, and then spreading it out once again. Use the spoon to turn the granola and re-spread it evenly in the pan.) The granola won’t seem “dried out” while it’s still warm. To test for crispness, take a little bit out of the oven and let it cool.