Nut & Seed Granola with Orange Blossom & Vanilla

Name: Nut & Seed Granola with Orange Blossom & Vanilla
Yield: Approximately 8 cups
Ingredients: 3 cups Rolled oats, gluten-free if desired; 1 cups Raw almonds, roughly chopped; 0.5 cups Pistachios, shelled; 0.5 cups Pecans, halved; 0.5 cups Sunflower seeds; 0.25 cups Flaxseeds or chia seeds; 0.5 cups Unsweetened coconut flakes; 1 tsp Maldon sea salt; 0.33 cups Extra virgin olive oil or melted coconut oil; 0.33 cups Maple syrup or raw honey; 0.25 cups Brown sugar or coconut sugar; 1 tsp Pure vanilla extract; 0.5 tsp Orange blossom water, or orange zest as an alternative; 1 tbsp Tahini or almond butter, optional, for richness; 0.5 cups Dried sour cherries or cranberries; 0.33 cups Chopped dried apricots or golden raisins; optional, added when cool Cacao nibs or dark chocolate

Oats, four nuts and seeds baked slowly, with the dried fruit folded in cold.

Baked at a low heat so the nuts toast rather than burn, and left to cool completely on the tray, which is when it crisps.

Approximately 8 cups

Cook this

Stir it less if you want big clumps, and rotate the tray instead. Fold the dried fruit in only once it is cool, or it goes leathery in the oven.
Chef Paul Dukai

Ingredients

Dry

Rolled oats, gluten-free if desired3 cups
Raw almonds, roughly chopped1 cups
Pistachios, shelled0.5 cups
Pecans, halved0.5 cups
Sunflower seeds0.5 cups
Flaxseeds or chia seeds0.25 cups
Unsweetened coconut flakes0.5 cups
Maldon sea salt1 tsp

Wet

Extra virgin olive oil or melted coconut oil0.33 cups
Maple syrup or raw honey0.33 cups
Brown sugar or coconut sugar0.25 cups
Pure vanilla extract1 tsp
Orange blossom water, or orange zest as an alternative0.5 tsp
Tahini or almond butter, optional, for richness1 tbsp

Folded in after baking

Dried sour cherries or cranberries0.5 cups
Chopped dried apricots or golden raisins0.33 cups
Cacao nibs or dark chocolateoptional, added when cool

Method

Preheat the oven to 150°C and line a large baking tray with parchment.
Mix the dry ingredients in a large bowl: oats, nuts, seeds, coconut and sea salt.
In a saucepan over a low heat, warm the oil, syrup, sugar, vanilla and orange blossom water until just melted. Do not boil it: warm enough to combine is enough.
Pour the wet mixture over the dry and stir well until everything is evenly coated.
Spread the granola on the tray in a single layer, pressing it down gently if you want big clumps.
Bake for 30 to 35 minutes, stirring halfway.
Cool completely on the tray. It crisps as it cools.
Once cool, fold in the dried fruit and any optional extras.

Chef’s notes

Over Greek yoghurt with a drizzle of honey and poached seasonal fruit, or on a smoothie bowl, or in jars with labels as a breakfast gift.

Keeping

The source gives 2 to 3 weeks in an airtight jar, which matches what a properly cooled, properly dry granola does. DUKAI storage guidance: store it airtight at room temperature away from humidity, and only after it is completely cold. Any warmth sealed into the jar softens the whole batch. The nuts and seeds eventually go rancid rather than unsafe, so trust your nose.

Allergens and diet

Nuts, almonds, pistachios and pecans. Gluten, from the oats unless gluten-free oats are used. Sesame, if the tahini is used.

Last refined · September 2026