Recipe: Toasted Oat, Hazelnut and Cacao Granola with Rosewater

The world really does not need another granola recipe. Every week I see a new recipe. It’s astonishing really, that we have not run out of combinations of oats, nuts and seeds.

So I never had granola on my list of possible recipes to test. Until, I wanted to enter the photography competition for the Eat Drink Blog Conference, which had a breakfast cereal theme. I came up with this quick recipe, using what I had, for the purposes of taking a photo – and then enjoyed eating the end product so much that I thought I should share it here after all!

As with any granola recipe, this one can be tweaked to suit your own preferences for particular nuts or seeds. I do like the hazelnut flavour though.

And no, I didn’t win the competition (but someone very deserving did!). 🙂

Toasted Oat, Hazelnut and Cacao Granola with Rosewater (Sugar-Free)

Makes about 1 1/2 cups granola.

  • 1/2 cup hazelnuts (if using pre-peeled, roasted hazelnuts, skip Step 1)
  • 1/2 cup rolled oats
  • 2 tbsp pepitas / pumpkin seeds
  • 2 tbsp sunflower seeds
  • 2 tsp cacao
  • 2 tbsp shredded coconut
  • Zest of one orange, finely grated
  • 1 tsp rosewater

1. Preheat oven to 180 degrees and line a baking tray with baking paper. Roast the hazelnuts for 8 minutes, stirring halfway through. To remove the skins, place the hazelnuts inside a folded, clean tea-towel and rub them through the towel. Allow to cool.

2. Roughly chop the hazelnuts, and combine in a bowl with the remaining ingredients. Spread the granola on the baking tray and bake for 5 – 6 minutes.

2. Allow to cool, and store in a container or jar in the fridge.

Serving suggestions: I served the granola over greek yoghurt, topped with pomegranate seeds, cacao nibs, fresh mint and an extra drizzle of rosewater. Pomegranates are in season in Australia in Autumn. In winter, this could be served with orange segments, and in spring and summer, with fresh berries.

Gluten-free variation: Use quinoa flakes instead of oats.

Toasted Oat, Hazelnut and Cacao Granola with Rosewater

Toasted Oat, Hazelnut and Cacao Granola with Rosewater


  1. Katie says:

    Wow how beautiful is this recipe! Rosewater is so delicate and I am sure it works really well wit the oats and the granola 🙂 xoxo Katie

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