Crunchy Granola with date syrup and flavoured with ground ginger and cardamom to bring the traditional Emirati Batheetha to your breakfast bowl. Of course, the other usual granola suspects will show up too! You guessed it, the nuts, seeds, dried fruits, etc!
Granola made with dates syrup is an idea that can easily be overlooked because we always want what the west does - maple syrup, honey, etc. I have previously tried making granola with date paste, but molasses or syrup is a much better choice. This granola recipe can easily be tagged as a healthier option because I have used rolled oats, unrefined oil, and naturally sweetened. But remember that in diet, moderation is the key because we tend to eat more when it is tagged healthy which nullifies the effort. Guilty.
Now, wondering what is Batheeth? Batheeth or Batheetha is a traditional Emirati sweet snack made with wheat flour and dates and is heavily flavoured with ginger and cardamom. They are served as crumbs or balls along with nuts and Arabic coffee. What I did though is bring the traditional Batheeth into our modern breakfast bowl in the form of Granola!
My recipe for Emirati Batheeth needs some upgrade, inshaAllah. I also have a microwave granola recipe which in hindsight I am not very proud of. Because I have shunned the usage of microwaves even though it is occupying a corner in my kitchen. I don't have the heart to discard it, but I am convinced the kitchen is functional without one. Are you?
Date Syrup Granola Ingredients
- Oats: Use whole-grain old-fashioned oats so that they can retain shape during baking.
- Nuts and/or Seeds: I have used cashews, pistachios, and green pumpkin seeds to make this batch. Other options include pecans, almonds, walnuts and sunflower seeds or sesame seeds.
- Fat / Oil: You need oil to make granola crisp and irresistible. I prefer extra virgin olive oil or melted butter. You may use coconut oil but I have not tested it.
- Date syrup: As the title suggests, I have used date syrup for this recipe. I am sure this will work great with real maple syrup or even honey works great too.
- Spice: For the spice, I added ginger and cardamom to this batch to keep with the theme of Batheeth. A pinch of salt brings out all the flavours of cooked food, so do not skip it!
- Dried fruits: These add extra sweetness, texture and flavour. I used dried cranberries for this batch. I have previously used raisins, coconut flakes and torn dried apricots too.
- Others: I always use an egg white which I highly recommend for the elevated taste and texture. I have used dried rose petals and chopped pistachios for added colour and taste. In an earlier batch, I had stirred in some chocolate chips and cinnamon chips after the granola was completely cooled.
How to make granola without a recipe?
I wish I had taken the time and effort to share every variation of granola I made over the years. I have listed all that in my granola recipe post. But it is so much easier if you know a ratio that can help you build your own granola with your favourite ingredients. My secret to amazing batches of granola is born from this article on Epicurious - How to make granola without a recipe. The ratio of 6 parts of dry items to 1 part of wet items works amazingly for smaller batches too. Going by this ratio, 1 cup of dry (oats and nuts) will approximately require 3 tablespoons of wet (oil and sweetener). You can add more oil or more sweetener or make it 50/50.
Mix the dry items. Whisk the wet items. Fold both until well coated. Bake until golden. Cool completely so that it becomes crispy too. Stir in the seeds, dried fruits, choco chips, rose petals, etc.
Batheetha Granola made with Date Syrup
- 3 cups rolled oats
- 1 cup almonds or cashews
- 1½ teaspoon cardamom powder
- 1½ teaspoon ground ginger
- a pinch of salt
- ⅓ cup date syrup or date molasses
- ¼ cup cooking oil melted butter or extra virgin olive oil or coconut oil
- 1 egg white If you don't want to use egg white, then add 2 tablespoons of the same oil instead.
add after cooled
- ¼ cup seeds sesame, pumpkin seeds, etc. (optional)
- ½ cup dried fruits raisins, cranberries, apricots, etc. (optional)
- Preheat the oven to 150℃ and line a large sheet pan with parchment/baking paper.
- In a large mixing bowl, combine the oats, nuts, salt, ground cardamom and ground ginger.
- In another smaller bowl, whisk the date syrup, egg white and oil or butter until combined. Stir this into the oats mixture and fold until well coated. Transfer the mixture onto the lined sheet pan and use a spoon to spread them in an even layer.
- Bake for 30 to 40 minutes, stirring halfway and until the granola is golden. Keep an eye on them as they can easily go from baked to burnt. Remove the pan from the oven and let it cool completely. The granola will start to crisp up only as it cools. So do not wait for it to crisp in the oven, then it will be burnt.
- Stir in the seeds and dried fruits, if using only after the granola mixture is completely cooled. I stirred in a few chopped pistachios and dried rose petals to add a pop of colour.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life. Serve as is or with yoghurt.
The start of 2022 has not been too kind to me or my family but then what is life if it is not a mix of adversity and good times? I haven't gone home since 2018 and that is going to change soon. I wish it was in happy times but going home to my dad who just had a heart issue and is diabetic too makes me sad. Anyways, I do hope to update the blog with newer recipes. If you did make this Batheeth Granola, do tag me on Instagram. You can find me @butfirstchaai - extra 'a' because the original was already taken.
If you looking for recipes using dates, here are my favourites: