📝 About This Recipe
This elevated breakfast bowl marries the silky tang of high-quality Greek yogurt with the rich, caramel-like sweetness of Medjool dates. Inspired by Middle Eastern breakfast traditions, we enhance the dish with a homemade spiced pecan granola and a whisper of orange blossom water for a sophisticated floral finish. It is a perfect balance of textures—crunchy, creamy, and chewy—designed to provide sustained energy and a luxurious start to your morning.
🥗 Ingredients
The Granola Base
- 2 cups Old-fashioned rolled oats (not instant or quick-cooking)
- 3/4 cup Raw pecans (roughly chopped)
- 1/4 cup Pepitas (pumpkin seeds) (raw and unsalted)
- 1 teaspoon Ground cinnamon (high-quality Ceylon preferred)
- 1/2 teaspoon Sea salt (fine grain)
Granola Glaze
- 1/3 cup Maple syrup (Grade A dark amber)
- 3 tablespoons Coconut oil (melted)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
The Yogurt Bowl
- 3 cups Greek Yogurt (full-fat (5%) for best texture)
- 8 pieces Medjool dates (pitted and sliced into thin slivers)
- 1/2 teaspoon Orange blossom water (optional, for floral notes)
- 2 tablespoons Hemp hearts (for added protein and nuttiness)
- 6-8 pieces Fresh mint leaves (torn for garnish)
- 2 tablespoons Wildflower honey (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even browning.
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2
In a large mixing bowl, combine the rolled oats, chopped pecans, pepitas, ground cinnamon, and sea salt. Stir well to ensure the spices are evenly distributed across the dry ingredients.
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3
In a separate small bowl, whisk together the melted coconut oil, maple syrup, and vanilla bean paste until emulsified.
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4
Pour the liquid mixture over the dry oat mixture. Use a rubber spatula to fold everything together until every oat is glistening and well-coated.
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5
Spread the granola onto the prepared baking sheet in a thin, even layer. Press it down slightly with the back of your spatula to encourage the formation of clusters.
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6
Bake for 20-25 minutes, stirring halfway through, until the granola is a deep golden brown and smells toasted. Remove from the oven and let it cool completely on the pan; it will crisp up as it cools.
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7
While the granola cools, place the Greek yogurt in a medium bowl. If using, fold in the orange blossom water to give the yogurt a subtle, aromatic lift.
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8
Prepare the dates by removing the pits and slicing them lengthwise into thin, elegant strips.
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9
Divide the yogurt into four serving bowls, using the back of a spoon to create a decorative swirl or well in the center.
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10
Generously top each bowl with 1/2 cup of the cooled granola, focusing on one side of the bowl for a modern aesthetic.
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11
Arrange the sliced Medjool dates over the yogurt and sprinkle with hemp hearts for a nutritional boost.
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12
Finish each bowl with a light drizzle of wildflower honey and a few torn mint leaves for a pop of color and freshness. Serve immediately.
💡 Chef's Tips
Use Medjool dates specifically; they are softer and more 'jammy' than Deglet Noor varieties which can be too firm for this dish. For extra chunky granola clusters, do not stir the granola at all during the baking process and let it cool for at least 45 minutes before breaking it up. If your yogurt is too tart, whisk in a teaspoon of honey or maple syrup directly into the yogurt before assembling the bowls. Store any leftover granola in an airtight glass jar at room temperature for up to two weeks to maintain maximum crunch. To toast the pecans further, you can dry-roast them in a pan for 2 minutes before adding them to the oat mix.
🍽️ Serving Suggestions
Pair with a hot cup of Moroccan Mint tea to complement the orange blossom and date flavors. Serve alongside a small plate of sliced blood oranges or grapefruit for a bright citrus contrast. For a brunch spread, offer small carafes of extra honey and bowls of fresh berries so guests can customize their toppings. A chilled glass of sparkling water with a slice of lemon is the perfect palate cleanser for this rich dish.