Coffee-Date Rye Granola Clusters with Orange Yogurt Cream

Coffee-Date Rye Granola Clusters with Orange Yogurt Cream ☕🍊✨ These coffee-date rye granola clusters are crunchy, chewy and just bitter enough to feel grown-up. Rye flakes give a toasted, malty base, chopped dates turn sticky at the edges, and the orange yogurt cream keeps the bowl bright instead of too sweet. Yield: about 6 servings Time: 40 minutes, plus cooling Ingredients For the granola clusters: - 220 g rolled oats - 80 g rye flakes - 80 g almonds, roughly chopped - 100 g soft dates, pitted and chopped small - 3 tablespoons maple syrup - 2 tablespoons olive oil or melted coconut oil - 1 tablespoon orange juice - 2 teaspoons instant espresso powder - 1 teaspoon cocoa powder - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/2 teaspoon fine salt - 1 tablespoon sesame seeds or pumpkin seeds, optional For the orange yogurt cream: - 250 g thick Greek yogurt or thick dairy-free yogurt - 1 tablespoon honey or maple syrup - 1 teaspoon finely grated orange zest - 1-2 teaspoons orange juice, to taste - 1 small pinch of salt To serve: - Extra orange zest - Sliced banana, berries, roasted pears or fresh figs - A few extra toasted almonds Method 1. Heat the oven to 160C. Line a large baking tray with parchment. Mix the oats, rye flakes, almonds, chopped dates, cinnamon, salt and seeds in a wide bowl. 2. In a small pan or microwave-safe bowl, warm the maple syrup, oil, orange juice, espresso powder, cocoa and vanilla until glossy. Stir until the espresso dissolves. 3. Pour the coffee syrup over the oat mixture and fold very thoroughly. Every flake should look lightly coated, and the chopped dates should be spread through the mix rather than clumped in one place. 4. Tip onto the tray and press into a compact slab about 1 cm thick. This firm pressing step is what gives chunky clusters later, so use the back of a spatula or the bottom of a measuring cup. 5. Bake for 15 minutes, rotate the tray, then press the granola down again. Bake for another 10-15 minutes until the edges are deep golden and the centre feels dry to the touch. It will crisp more as it cools. 6. Let the tray cool completely before breaking the slab into clusters. If you break it while warm, the pieces will be smaller and softer. 7. Stir the yogurt with honey, orange zest, orange juice and a tiny pinch of salt. Keep it thick; add only enough juice to make it fragrant and spoonable. 8. Serve the crunchy coffee-date clusters over the orange yogurt cream with fruit and extra almonds. For jars, keep the granola separate until serving so it stays crisp. 🥣 Storage tips Keep the cooled granola in an airtight jar for up to 2 weeks. If it softens, refresh it on a tray at 150C for 5-7 minutes, then cool again. The orange yogurt cream can be mixed 2 days ahead and kept chilled. Save this recipe for a make-ahead breakfast bowl with real crunch. Tasteloom.club