Breakfasts Sweet Breakfasts

Rose and pistachio granola with dried cherries

rose and pistachio granola

I decided late one night I needed homemade granola for breakfast the next morning. I thought to my self ‘baaahhh I know how to cook – this is easy. You just chuck some muesli on a baking tray and bake it in the oven. I don’t need no recipe’. Those exact words.

1 kg of muesli went onto a baking tray, Jackson and I were excited for our lovely morning granola then BAM – the dreaded scent of burning. 

rose and pistachio granola

I very quickly removed the muesli from the oven and there it lay.. burnt to a crisp and all the nuts were black and horrible and ewwy. I felt dumb, the house stank and I was scared of making granola for a few months. I felt terrible about wasting lovely muesli and like an idiot for thinking the words ‘I don’t need no recipe’ because they aren’t even grammatically correct. 

Fast forward several months and a fantastic granola recipe (that I followed) motivated me to try again, cue rose and pistachio granola. The recipe is so simple, with an amazing end result well worth your time. Not to mention less sugar that store bought. 

rose and pistachio granola
The delicate flavours of the rose water and rose petals compliment the crunchy, sweet oats and creamy pistachios. It’s a very indulgent granola but as the mornings get colder I am after some breakfast that really invites me to crawl out of bed. This granola is the perfect topping for some greek yoghurt and berries, or alone with a drizzle of almond milk (or normal milk). 

Paired with a hot cup of freshly plunged coffee and it’s a winning Saturday morning breakfast. 

There was one ingredient that really did make the world of difference, which was the ingredient featured below. Callebaut Pailette Feuillitine is the hugely complicated name for what is dried, broken up thin french crepes. They taste like mini waffles. You can purchase some here or here.  Not only are they fantastic in muesli, granola or sprinkled a top some yoghurt for a sweet breakfast but they are a perfect topping for vanilla ice cream, which I have eaten numerous times since these tiny morsels of crepe heaven showed up in my kitchen. 

rose and pistachio granola

They can be used in baking, desserts and chocolate dishes as well. They are my new favourite thing, so I wanted share them with you.  Anyway, moving on. Back to granola. One great granola tip I read from the New Feast cook book was to use apple puree, which they credit to a Nigella Lawson book Feast, in which she credits Andy Rolleri. There’s a lot of love going round for this tip but I know exactly why. It makes the oats sweet, crunchy and delicious. 

rose and pistachio granola

I learnt a few valuable lessons thanks to the burnt muesli.. Don’t assume you know everything. Read a recipe if you haven’t made something before, even if it is to ensure the technique is right and listen to Nigella Lawson.   

 rose and pistachio granola

Le blog has been a little quiet lately, I am a busy little bee and since the weather has changed, daylight hours are scarce. Food doesn’t look too good 

Have you ever had a recipe fail? Share your story below.. I’m very excited to read the answers. 

Have a wonderful day, Bec xx

rose and pistachio granola

Rose and pistachio granola

Bec Thexton
A indulgent and simple granola muesli for breakfast or dessert
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins


  • 250 g rolled oats
  • 1/4 cup sunflower seeds/pepitas
  • 150 g whole almonds roughly chopped
  • 60 g brown sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 120 g apple puree
  • 50 g rice malt syrup or honey
  • 1 tablespoon coconut oil
  • 100 g pistachios roughly chopped
  • 100 g dried cherries
  • 1 teaspoon rosewater
  • 2 tablespoons dried rose petals optional


  • Preheat oven to 150 deg cel
  • In a large mixing bowl, combine the rolled oats, sunflower seeds/pepitas, almonds, sugar, salt and spices
  • In a small jug, whisk the apple puree with the rice malt syrup (or honey) and the oil
  • Tip into the dry ingredients and use your hands to mix everything together thoroughly
  • Tip the granola into a large roasting pan and spread out into an even layer.
  • Bake until the granola is a deep golden brown, which could take between 40 - 60 minutes. To achieve an all over golden colour you shout remove and stir every 20 minutes.
  • Add the pistachios for the last 10 minutes of roasting time
  • Remove granola from oven and leave to cool. Stir in the cherries, rosewater and rose petals (if using). Store in an airtight container


As said in the post, I also added Callebaut Paillete Feuilletine (dried crepes) which were delish.
Adapted from New Feast

(23) Comments

  1. Nancy Lee Trihey says:

    This sounds great but I’m not sure how to convert the grams of nuts, cherries, syrup, etc. to the equivalent in cups or tablespoons. I’m sure I can figure it out online but think it might be different for different ingredients. Or should I measure with a scale? Thanks! nlt

  2. Oh yes!!! I love the addition of rosewater. I always feel happy if I get to use it πŸ™‚
    And listening to Nigella is always a good idea. Anyone who’s recipe for carbonara includes cooking 500g of pasta for 2 people so there will be leftovers can never be wrong πŸ™‚
    Popping over from Fabulous Foodie Fridays

  3. Wow, I’m glad you gave granola another go, yum!

  4. Oh yum I was waiting for this!!! I’m going to hunt down the dried french crepes as they sound divine x

  5. PS – where do you purchase your rosewater and dried cherries from?

    1. Rosewater is often found in most organic/wholefoods stores or you can buy rosewater essence from the baking section at supermarkets! I also bought the dried cherries from a organic bulk type shop. x

  6. Bec I need to get some of this happening, I know one Zadada who would absolutely love this.
    Those crepe wafers sound pretty special, I’m very tempted, love trying new things!
    Have a beautiful weekend ahead lovely lady xx

  7. I love granola so much that i usually at the whole batch in one day. Dangerous:)
    Rose and pistachio are two of my favourite flavours. This looks sublime.

    1. Thanks Nicole.. it’s a great combo

  8. I love that recipe and it’s a great base for so many other mueslis. That reminds me, I need to make another batch! πŸ˜€

    1. Muesli away!

  9. Beautiful Bec! I love the rose. Xx

    1. It makes it a fancy breakfast!

  10. I have the same thing for breakfast every morning, I really need to mix it up.
    Tegan xx – Permanent Procrastination

    1. I do love having a few breakfast staples, its either eggs, toast or muesli!

  11. Yep.. pretty sure this would get me out of bed πŸ™‚ As for recipe fails? Many and often lol xx

    1. Yes it’s a very real thing!

  12. Oh man, this certainly would get me to crawl out of bed. I love love love granola – and with rosewater? Delicious!

    1. It does the trick! xxx

  13. Looks fantastic! I made my own muesli once (with a recipe!) and so was pleasantly surprised that I don’t think I could ever do store-bought again.

    1. Its delicious isn’t it?! x

  14. Hi Bec – that granola looks fab! I often do a bit of ‘off-piste’ baking! Not a disaster this one but I added finely chopped parsnips (in a bid to get more veggies into the kids) ginger, mixed spices and golden syrup to a basic muffin recipe. Used dark brown sugar instead of white… sprinkled porridge oats on the top – and wow! My poor waistline! x

    1. It sounds delicious!!!!! A great trick to get more veggies in and it sounds deliciously sweet and hearty. Thanks for sharing xxxxx

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