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Honey, Walnut and Pistachio Granola

Honey, Walnut and Pistachio Granola

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

Looking to start your day with a little crunch? Then try this honey, walnut and pistachio granola created by pastry chef, author and TV presenter Ravneet Gill. Oats are the basis of all granolas, and here they’re mixed with pistachios and walnuts, though you can add different nut varieties if you prefer. In Ravneet’s book Sugar, I Love You, she says sugar is best enjoyed when it’s paired with something salty, spicy, or citrussy. She says, “if you prefer your granola slightly sweeter, switch the honey for golden syrup. Greek yoghurt and roasted fruit add a gentle tartness, for contrast. The optional nectarine topping is enough to serve four people.”
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  • 260g jumbo oats, (gluten free if required)
  • 200g mixed nuts (we used pistachios and walnuts), whole or roughly chopped
  • 1 pinch sea salt flakes
  • 60g unsalted butter
  • 200g honey
  • 1 orange, juiced
  • 2 nectarines, halved and destoned (to serve)
  • 1 tbsp demerara sugar
  • 2 thyme sprigs
  • 1 tub greek or coconut yoghurt, to taste


Step 1

Preheat the oven to 170°C/150°C fan/gas 3-4 and line a large baking tray with baking paper. Put the oats, nuts and salt into a large bowl and mix well. In a pan, melt the butter and honey together with the orange juice, then stir into the oats and nuts, until evenly combined. Spread the mixture onto the lined tray and bake for 25 mins. Remove from the oven, stir, then bake for a further 10-15 mins, until golden and evenly baked. Remove the granola from the oven and cool fully before eating. It will keep in an airtight container for up to 1 month.

Step 2

To serve with the roasted nectarines, heat the grill to medium. In a bowl, toss the fruit with the sugar, thyme and 2tsp water, then tip into a roasting dish and arrange the nectarine halves cut-side down. Grill for 10-15 mins, keeping an eye on them, until the skin starts to blister on the edges. Allow to cool before gently peeling off and discarding the skins, then serve with the granola and a generous dollop of yoghurt.

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