Manuka honey-roasted granola with vanilla-poached figs & vanilla yoghurt

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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Granola was invented in the USA and technically it differs from the Swiss breakfast cereal mixture, muesli, in that it is sweetened, baked and therefore crunchy. It’s something you’ll find in cafés all over New Zealand and Australia and we’ve been serving it at The Providores in London for 8 years with regulars popping in for a portion to help start a healthy day. You can spruce it up by adding toasted nuts and dried fruit once it’s been baked and cooled, and you can add a few sprinkles of subtle spices - ground cloves and grated nutmeg work well. I offer a few garnish ideas below as well: the vanilla poached figs really make it special, and the vanilla yoghurt is so simple it’s not really a recipe. The figs are also great mixed into a fresh fruit salad, or spooned over sliced roast pork or duck.


  • 500 g organic jumbo oats
  • 100 g pumpkin seeds
  • 50 g sunflower seeds
  • 4 Tbsp sesame seeds
  • 50 g desiccated coconut (although I used freshly grated coconut which I toasted separately)
  • 150 g Manuka honey (or any good honey)
  • 100 ml extra virgin rapeseed oil, or extra virgin olive oil


Preheat oven to 160°C. In a large bowl, mix the first five ingredients. Place the honey and oil in a small pan and bring to a simmer, stirring often, until the honey has become quite runny. Pour it over the oat mixture and toss it all together - although be careful as it will be quite hot. Line two baking trays, ideally with sides, with baking parchment and spread the mixture over these. Bake for 20-30 minutes, stirring often, until the oats are golden. If you undercook it, it will remain a little moist and not keep so well. What you need to achieve is a crumbly dry mixture, but one that isn’t too dark. Remove from the oven, leave it to cool completely then store in an airtight container.

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