Rose & Pink Peppercorn Granola

THERE ARE TWO TYPES OF PEOPLE IN THE WORLD. The first, who sit down to a pleasant bowl of granola with a splash of milk and the daily news on broadsheet. Then there are the ‘extras’ like moi, who froo froo into the room, dressed as a Disney Princess with their Rose & Pink Peppercorn Granola cone, whipped cream and pink chihuahua under their arm (substitute lazy Lurcher/collie).

If you're the second type, here you go...

My mum just loves homemade Granola, in any guise. My main duty in the house is to provide a constant supply, varying the flavours according to the season. While winter just cries out for that warming burn of ginger with the comfort of rich dark chocolate, spring and summer need a little floral perfume.

Rose is so delicate but sometimes a little like eating a bar of your grannie’s soap, this is where the pink peppercorns come into play. That waft of spiced heat just brings it all together in a nutty, crunchy matrimony.

I have given vegan options, but this will result in a less clustered, more free crumb.


300g Oats

80g Pecans

20g Sliced Almonds

50g Cacao Nibs

50g Poppy Seeds

½ tsp Salt

80g Butter/ Coconut Oil

170g Honey/ Maple

1 tbsp Rosewater

1 tbsp Pink Peppercorns

50g Blush Raisins

50g Gogi Berries

50g Dried Cranberries/ Blueberries

1 tbsp Dried Rose Petals


1. Preheat oven 150C. Mix the oats, nuts, seeds, cacao nibs and salt in a large bowl.

2. Melt the butter with the honey and add the rose water. Mix through the nuts and tumble onto a lined baking tray.

3. Bake for 10 minutes, remove and stir with a fork, taking care to reach the corners.

4. Return and bake 10 minutes more before stirring again.

5. Bake for a final 15 minutes, remove and allow to cool.

6. Break into chunks and stir through the fruit, peppercorns & rose petals.

7. Store in an airtight jar for 2 weeks

For the more conventional, you can also enjoy like this....