Lemon-Pistachio Granola

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This granola is a light, fragrant blend of oats, pistachios, and almonds kissed with lemon zest and a touch of orange blossom water. Sweetened only with honey, it bakes into delicate, golden shards—no clusters, no clumps, just perfectly separated, crisp pieces. It’s bright, citrusy, and just sweet enough to sprinkle over yogurt, fruit, or eat by the handful.

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Ingredients:

• 3 cups rolled whole wheat oats

• 1.5 cup raw pistachios (unsalted, chopped)

• 1/2 cup sliced almonds

• 1/4 cup diced pecans (optional)

• zest of 2 large lemons

• 1/3 cup honey or maple syrup

• 2.5tbsp fresh lemon juice

• 1/4 cup olive oil (good quality, preferably with fruity notes)

• 1/2tsp cardamom

• 1tsp vanilla paste or extract

• 1tsp orange blossom

• 3/4tsp flaky salt

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Process:

1.

Line a pan with parchment paper at least 11x9 inch in size (27x22cm). Preheat oven to 160C (325F).

2.

Mix together the dry ingredients: oats, pistachios, pecans, almonds, flaky salt and lemon zest. Set aside.

3.

In a separate bowl whisk together honey (or maple syrup), olive oil, lemon juice, vanilla, cardamom and orange blossom until emulsified. Pour over the dry and mix with a spatula thoroughly.

4.

Spread granola in an even layer. Press gently with a spatula to flatten the top.

5.

Bake 20 minutes then take out of the oven and stir gently. Return to the oven and bake another 15-25 minutes until golden brown.

6.

Let granola completely cool down in the pan—this will crisp it up. Transfer to an air-tight container.

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Serving and Storage

Serve as is.

Store in an air-tight container on room temperature away from a window—keeps for 3 weeks.