Rose & Pistachio Granola

 

The extra-nutty granola is lightly sweetened with just a little bit of agave, but the roses and coconut add a subtle, natural sweetness. If you’re looking to make this granola vegan, you can skip the egg white, but it does give you those nice granola clusters. Lastly, if you have food-safe roses, you can dry them on parchment paper overnight in place of buying already dried rose buds.

 

Makes 5 cups

  • 2¼ cups old-fashioned rolled oats

  • 1¼ cups raw shelled pistachios

  • 1¼ cups coconut chips

  • ¼ cup extra-virgin olive oil

  • ¼ cup light agave syrup

  • 1 egg white, lightly beaten

  • ¾ teaspoon kosher salt

  • ½ teaspoon ground cinnamon

  • 6 Tablespoons dried rose petals (from 12 to 15 small roses)

  • ¼ teaspoon rose water (optional)

    1. Preheat the oven to 300°. In a large bowl, gently toss the oats, pistachios, coconut, olive oil, agave, egg white, salt, cinnamon, 3 Tablespoons of the rose petals and the rose water, if using, until evenly coated. Transfer the granola to a large rimmed baking sheet and spread in an even layer. Bake for about 35 minutes, stirring every 10 minutes, until toasted and golden brown; rotate the baking sheet halfway through baking. 

    2. Let the granola cool completely, then sprinkle the remaining 3 Tablespoons of rose petals over the top; toss gently. Enjoy with milk, or over yogurt with fruit.

    MAKE AHEAD The granola can be stored in an airtight container at room temperature for up to 1 week.