Rosewater is one of those ingredients (and I will not even name the other ones, in case they never make it to the daylight), that has been sitting in my pantry for months, if not years (regularly replaced if it was past the expiry date), waiting for the big day. I have been convinced all the way that the use of rosewater would be an enhancement to the dishes I would use it in. Yet, it took me forever to get started. And now has happened what I knew would happen: I throw rosewater into wherever I can. It all started with the pistachio cake. I took all its flavor-giving ingredients from the cake and put it into the granola: lemon, rosewater and pistachios. Simple as that.

Rosewater is a great way of flavoring foods without adding a whole lot calories. I love its subtleness, while at the same time providing an invigorating freshness. Combined with lemon, this granola will surely help you wake up in the morning and have a good start of the day.

1 lemon, zest and juice of
1/4 cup date syrup or honey
1 tablespoon rosewater
3 cups rolled oats
1/2 cup flax seeds
1 cup chopped pistachios

1/2 cup of raisins (optional)

Servings: 10-15

Preheat oven to 150C. Line large baking sheet with parchment paper.

Combine lemon zest, lemon juice, rosewater and syrup/honey in a saucepan. Bring to a boil. Take off the heat and let cool a little. Set aside.

In a big bowl, combine oats, flax seeds, and chopped pistachios. Pour the lemon syrup mixture over the oat nut mixture and stir until well combined. Let sit for 5 to 10 minutes. Spread the granola evenly on a baking sheet and bake for 20 to 25 minutes. Let cool completely. Stir in raisins (optional).

Keep in airtight container.


  1. I too have pantry items that have been sitting around far longer than they should be (rosewater is one as well)!

    I might try this for my granola-loving husband.

  2. I’ve had a rosewater/pistachio granola on my mind for years and finally decided to give it a go. I came across this recipe and have to say that I was not happy with the results for the following reasons: the lemon was WAY too strong and overtook the whole recipe (perhaps measurements rather than ‘one lemon’ would have been better?); the baking time was not long enough (I prefer drier, crunchier granola, so left it in MUCH longer); and I felt the recipe lacked texture and variety without nuts or coconut mixed in.

    Sorry – this didn’t do it for me.

    I do really love all the ideas there are for new granolas, as I LOVE granola and eat it every day.

  3. That sounds delicious! I love the flavor combinations in this, yum!

  4. @ anonymous

    I have to say that my granola turned out very crunchy, I think this pretty much depends on the oven. The other things you mention are matters of taste. Sorry it didn’t work for you.

  5. wow…yummy n delicious..chanced upon your space while blog hopping..
    very interesting collection of recipes you have…happy to follow u..:)
    do stop by mine sometime..
    Tasty Appetite

  6. That looks great. I love that you used rosewater.

  7. I like these type of granolas. It is beautiful and very healthy. I didn’t try rosewater before. I’ll try and hope it will be great.

  8. Anja, Thanks for sharing the recipe. I just made it and we couldn’t wait to cool down to eat it, yummy. I added a little more honey to 1/2 cup and another 1/2 tsp of rosewater as kids love it sweeter. For sure, tomorrow have a good start of the day with this granola!

  9. Anja, you have such an amazing depth of granola recipes on your site! I’m continuing on with my granola experiments and now blend chopped dates and nut butter, then combine the resulting mixture with my granola. I’m interested in this recipe of yours, I like the rosewater pistachio combination and use it in lassis. I also like your idea of using buckwheat (kasha) in the granola and would like to try that sometime. Thanks for the inspiration!

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