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Middle-Eastern-Inspired Granola with Pomegranate Molasses and Pistachios

Homemade Granola Recipe Inspired by the Middle East

This homemade granola recipe has a Middle Eastern twist, featuring pistachios, pomegranate, currants, and rosewater .

Even healthified granola recipes tend to stick to the basic flavor combinations, so it’s extra delightful to nosh on this recipe, which surprises the palate with flavors you normally don’t associate with granola (think: floral). And homemade granola is ideal if you’re a control freak (like me). It allows you to monitor what goes into the mix, from the choice of sweetener and fat to the variety of add-ins.

Enjoy it by the handful or pair it with homemade lavender rose almond milk, which takes the experience to a whole new level and will validate your gourmet baking chops.

Before you make this recipe, consider preparing a homemade version of rose water. Sure, you could buy some, but don’t homemade ingredients always feel and taste more authentic and satisfying?

Middle Eastern-Inspired Homemade Granola Recipe

Serves six


  • 3 cups gluten-free rolled oats
  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • 1 cup raw almonds, chopped
  • ½ cup coconut palm sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ cup unsweetened applesauce
  • ¼ cup maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • ¾ cup pistachios, chopped
  • ¾ cup dried sour cherries
  • ½ cup currants
  • 2 teaspoons rosewater


Preheat oven to 300 degrees Fahrenheit.

In a large bowl, combine the oats, seeds, almonds, coconut palm sugar, cinnamon, and ginger.

In a small bowl, whisk together the applesauce, maple syrup, olive oil, and pomegranate molasses. Pour the wet mixture into the oat mixture bowl. Use clean hands or a spatula to massage or fold the wet ingredients into the dry ingredients until evenly distributed.

Transfer the granola to a parchment-paper-lined baking sheet. Spread the granola so that it makes for an even layer. Place the baking sheet into the oven for 50 minutes, or until the granola is lightly golden-brown. Stir the granola every 15 minutes while it bakes.

Remove the granola from the oven and let cool for 30 minutes. Lastly, add in the pistachios, sour cherries, currants, and rosewater. Stir until the add-ins are evenly dispersed throughout the granola mixture. Let cool to room temperature before storing in an airtight container.


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