Rose Petal Granola

Rose Petal Granola Recipe

One of the things I wanted to do for QUITOKEETO was include a short list of recipes. Little recipes related to products in the shop, highlighting how I actually use them in my own kitchen. Somehow, in the flurry of the past week of box building, label printing, and tape tangling, I forgot to post one of my favorites - a rose petal granola. So, I thought I'd share it here. It's a variation on the granola in Super Natural Every Day, made with rose petals, walnuts, currants, and black pepper.

Rose Petal GranolaRose Petal Granola

I make this granola with these rose petals or(!) with rose petals I leave to dry completely in a sunny spot on a parchment-lined baking sheet. It takes just a few days. But If you go this route, be sure to make them from unsprayed roses or rose petals. And keep in mind, it's fun to mix up the color of the petals and that sort of thing.

Rose Petal Granola
Rose Petal Granola

For those of you interested in getting a shop update - we're hoping to make the roses (and a number of the other items) available again early next week. The quantities will still be limited (it's just the nature of some of these items and how they're made/harvested). I suspect some of the items will be quick to go, but if you're on the QK mailing list, you'll be notified. We'll leave the shop open until the items sell through. So, just a heads up on that front, and a couple snapshots of the first boxes going on the truck :).

Hope you're all having a great week! xo -h

Rose Petal Granola

4 cups / 14 oz / 400 g rolled oats

1 1/2 cups / 6 oz / 170 g walnut halves

1/2 teaspoon fine-grain sea salt
1/8 teaspoon freshly ground pepper

2/3 cup / 3 oz / 85 g dried currants
dried petals from a dozen (or so) small roses

1/2 cup / 4 oz unsalted butter

1/2 cup / 120 ml honey
1/2 teaspoon rose water
1 egg white (large egg), optional

Preheat the oven to 300 F / 150 C degrees with racks in the top and bottom thirds of the oven. Set out two rimmed baking sheets.

Combine the oats, walnuts, salt, pepper, currants and half of the rose petals in a large mixing bowl. Heat the butter in a small saucepan over low heat and stir in the honey. Remove from heat and whisk in the rose water. When thoroughly combined, pour the honey mixture over the oat mixture and stir until everything is well coated, at least 30 seconds. If you like a clumpier granola, stir in the egg white. Divide the mixture equally between the two baking sheets and spread into a thin layer.

Bake, stirring a couple times along the way, for about 35 to 40 minutes, or until the granola is toasty and deeply golden. You may want to rotate the pan once, top to bottom, to ensure even baking.

Remove from the oven and press down on the granola with a metal spatula-you'll get more clumps this way. Let cool completely, sprinkle with the remaining dried rose petals, then store in an airtight container at room temperature.

Makes about 7 cups.

Prep time: 5 minutes - Cook time: 40 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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  • Wow--what an interesting addition! I never know quite how to use rose or other floral flavorings in cooking--thanks for the great idea!

  • What a gorgeous idea - perfect for special occasion breakfasts; surely there'll be a huge rush for mother's day and Valentines?

    Tori (@eatori)
  • What a beautiful idea (literally!) In addition to looking totally yummy, this would look beautiful in a glass jar, and make a great "hostess" gift for a party, too. Thanks for the inspiration!

    gina @ cateror
  • I had never used rose petals in cooking. But this recipe sounds delicous and looks so pretty I want to try!

    Martha @ Weekend Doings
  • Wow. I pride myself on culinary creativity, but confess that flower petals on anything beyond jam or cake decorating has never been in the realm of possibility for me - until now that is!

    Primordial Soup
  • Rose petals sound amazing. I would like to eat this the day after I get married!

  • A most extraordinary recipe for breakfast! Served with creamy yoghurt and a vase of baby roses, a perfect way to begin the day.

  • Heidi, You have an amazing blog with great recipes, and love your pictures, and adventures of your travels.

    Jeff Stone
  • Congratulations on the shop project!! Yours was the first "food blog" I ever visited and I was smitten and inspired at the same time! I would like to ask your permission to post a link on my blogroll. Thank you, bon courage and good luck with everything you do!

  • My delightful quitokeeto box arrived yesterday, I'm using the roses to recreate a lovely condiment I had--a dry rose petal chutney with coriander, cumin and red pepper. Those roses are pretty persistent and don't want to break up in the mortar and pestle though!!

  • I've been reading your blog since before my kids were born, and the oldest one is almost six. Just wanted to say thank you and good job :)

    Red Star to Lone Sta
  • I love your granola recipe, but find that any raisins or currants seem to get really overcooked (hard and even burnt)—should I be adding them later?

  • Amazing news!Where is going to be opened the first shop? Any chance to have one in Europe too? Good luck! I'm sure it'll be an super success! tkt

  • Innovative? A fragrant feeding? ...romantic? Now you can have your roses and eat them too! :)

    Ruthie @ the tasty tRuth
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