Rose and Pistachio Granola

I was thinking of Turkish baklava – a pastry layered with pistachios and honey that is popular in the Middle East – when I came up with this recipe. Adding rose to the baklava flavour gives this granola an extra soothing taste and scent and gentle contrast to the grains and nuts. Serve it with yogurt, pomegranate seeds or fresh berries and rose petals.

© Recipe from Bowls of Goodness by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

serves 8

Preheat the oven to 180°C/gas mark 4 and line a large baking tray with greaseproof paper. Mix the vanilla extract with the oil, honey and tahini. Tip the oats, almonds, pistachios, coconut flakes, sesame seeds and rose petals onto the lined tray. Drizzle the oil and honey mixture over the dry ingredients, making sure the oats and nuts are well coated. Dust lightly with the cardamom and cinnamon, toss around and sprinkle a small bit of salt over the tray. Bake for 15–20 minutes, checking every few minutes it isn’t burning.

Allow to cool and store in a large jar with a tight-fitting lid. Serve with greek yogurt or labneh, topped with rose petals and pomegranate seeds, berries or a spoon of jam.

makes a big jar (approx. 800g)

1⁄4 teaspoon vanilla extract
80ml olive oil
50g runny honey or agave syrup 1 teaspoon tahini
200g rolled oats
100g almonds, sliced
150g pistachios, crushed
250g coconut flakes
50g sesame seeds
edible rose petals, dry or fresh 11⁄2 teaspoons ground cardamom 1⁄2 teaspoon ground cinnamon salt

to serve
greek yogurt or labneh
rose petals
jam or fresh pomegranate seeds

Vegan and gluten-free notes

VE Use vegan yogurt.
GF Check that your oats are certified free from gluten contamination.