House Granola Recipe

Preheat and prep

Preheat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.

Chop the pecans into medium pieces (about halves or thirds) and roughly chop the cashews if large. Combine rolled oats, chopped pecans, pepitas, cashews, shredded coconut (if using) and sea salt in a large mixing bowl.

In a small bowl or measuring cup whisk together the oil, maple syrup, honey (or extra maple for vegan), and vanilla extract until combined and slightly emulsified.

Pour the sweetener mixture over the dry oat and nut mixture. Stir thoroughly with a spatula so the oats and nuts are evenly coated.

Spread the coated granola in an even layer on the prepared baking sheet, pressing gently so there is some contact between clusters but not a solid sheet.

Bake for 18–25 minutes, stirring once at the halfway point (around 10–12 minutes) for even browning. After stirring the second half of bake, check frequently starting at 18 minutes; remove when golden and fragrant. For chunkier clusters, press down with a spatula immediately after removing from oven and allow to cool undisturbed on the sheet.

Let the granola cool completely on the baking sheet (30–45 minutes). Cooling will firm the clusters. Once cool, break into bite-sized clusters and transfer to a container or bowl.

If using mesquite powder, dissolve it in the warm water to make a smooth paste. In a small bowl whisk the mesquite syrup (or dissolved mesquite), ras el hanout, lemon juice, warm water and a pinch of salt until smooth and pourable. Taste and adjust: add a touch more lemon if too sweet, or more mesquite if you want a smokier note.

Reserve about 2 teaspoons to drizzle over individual bowls at serving; use the rest to gently toss a small portion of the cooled granola if you want extra glazed clusters. Do not apply too much while warm or the granola will soften excessively.

Chop the dried fruit mix and pitted dates into bite-sized pieces. Stir them into the cooled granola so they distribute evenly. (If you prefer fruit separate, reserve to add when assembling bowls.)

Spoon about 1 cup of yogurt into each serving bowl (or 1 cup of oat/almond milk if using as a parfait-style drink).

Top each yogurt portion with 3/4 cup of the house granola mixture and scatter fresh fruit if using.

Drizzle about 1 teaspoon of the mesquite-ras el hanout drizzle over each bowl, plus extra to taste. Add additional dates or dried fruit on top if desired.

Store leftover granola in an airtight container at room temperature for up to 2 weeks. Store drizzle in a small jar in the refrigerator for up to 2 weeks; bring to room temperature and stir before using.