There’s a cute paradise of a nut shop in my neighbourhood that sells all manner of tasty nuts and dried fruits, they have these magical saffron and lime roasted cashews that are out-of-this-world delicious, and okra chips so addictive I’m slightly obsessed with them.
I noticed they had rose petals the other day so I got some, unsure of what I was going to make with them… I loved the delicate floral scent and the alluring petals.
Perhaps it’s because I bought them at the store where I’d gone to get nuts for granola, but the first thing they went into was this rose petal granola with dried fruit.
The rose petals adds a tinge of sparkle to this otherwise modest granola, I love the essence it adds to it, the subtle notes of the rose enlivens the granola – it smells wonderful, the faint aroma of roses is quite lovely especially in the mornings.
This isn’t my first dalliance with floral flavours in granola; you’d recall this lavender granola, which to this day remains one of my favourite granola ever!
I know the title says ‘rose petals’ and I’ve gone on and on about roses… but omit the petals if you can’t find them, it’s still a very good granola without the roses or feel free to experiment with other flavours, that’s the beauty and flexibility in granola making.
It’s rounded off with rosewater, cardamom and a dash of nutmeg, which reminded me of a rosewater and cardamom cocktail I had a while back, I wanted to impact a little bit of that sweet, warm flavour into the granola.
I love experimenting with granola and discovering new recipes as evident by my expertly curated ‘granola board of inspiration’
Another trick I’ve learned recently is that if you like your granola to clump up, don’t stir while it’s baking and when you take it out of the oven, add your dried fruit and other ingredient (if using) and press it down firmly into the baking pan, let the granola cool completely, then break into pieces before serving or storage.
Rose Petal Granola with Dried Fruit
- 3 cups rolled oats
- 1 cup almonds
- 1 cup cashews
- 1 cup pecans
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 1/2 heaping tablespoons coconut oil
- 1/4 cup agave syrup (or maple syrup/honey)
- 1 tablespoon rosewater
- 1 teaspoon vanilla extract
- 1 cup dried fruit mix (I used a mix of mango, cranberry and blueberry)
- 1/2 – 1/4 cup dried rose petals, divided
- Preheat oven to 320 degrees F. and line a large rimmed baking sheet with parchment paper
- In a large bowl, combine oats, almonds, cashews and pecans
- Add cardamom, nutmeg and salt, mix well to combine
- In a small saucepan, heat coconut oil slowly, stir in honey and bring to a gentle boil
- Take off heat and whisk in rosewater and vanilla extract and pour over oat mixture mixing well to coat
- Spread the mixture in an even thin layer on the baking sheet
- Bake for 15 – 20 minutes stirring occasionally until oats are golden brown
- Remove from oven, add dried fruit and half of the rose petals and mix
- Cool completely and sprinkle with the remaining rose petals
- Serve with milk or sprinkled over yogurt
- It’ll keep in an airtight container for up to a month