Silan and sumac rank high among my favorite Israeli products, and together, they create the perfect blend for crafting the most delightful granola. Silan, a dense honey derived from dates, boasts a rich and syrupy texture, making it an ideal sweetener for the granola. On the other hand, sumac, a ground spice with a vibrant red hue, imparts a delightful lemony touch to any dish.
To achieve that coveted cluster-filled granola – perfect for those who, like me, adore clusters – this recipe incorporates egg white. For those seeking an extra protein boost, consider tossing in a scoop of protein powder into the mix. And don't hesitate to customize the nut selection according to your personal preference.
Ingredients
Servings 14
- 3 cups old-fashioned rolled oats
- 1 cup raw pecans coarsely chopped
- 1 cup raw shelled pistachios
- 1 cup hulled raw sunflower seeds
- 1 cup unsweetened coconut chips or flakes
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon Jamie Geller Sumac
- ½ cup packed light brown sugar
- ½ cup extra-virgin olive oil
- ½ cup Jamie Geller Silan
- 1 egg white well beaten (optional for more clusters)
- ¾ cup dried fruit optional
Nutritional Facts
Nutrition Facts
Granola with Silan and Sumac
Amount per Serving
Calories
304
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Sodium
176
mg
8
%
Potassium
250
mg
7
%
Carbohydrates
27
g
9
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
6
g
12
%
Vitamin A
15
IU
0
%
Vitamin C
1
mg
1
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat oven to 300°F. Line a sheet pan with parchment paper.
- In a large bowl, mix together the oats, pecans, pistachios, sunflower seeds, coconut, salt, sumac, and brown sugar. Pour oil and silan over top, stir well. Whisk egg white until frothy add to granola and stir until well coated.
- Spread the granola mixture in a single, even layer on a parchment-lined, rimmed baking sheet, and transfer to oven. Bake for 45 minutes, stirring (gently to keep the clusters) half way through, or until the granola is toasted and golden brown.
- Remove granola from oven. Let cool, then break into clumps or small pieces with your hands. Mix in dried fruit, if using. Store in an airtight container for several weeks.
