If you like making homemade food gifts for friends and family, this rose petal granola is one to bookmark. It’s pretty. The honey-butter toasted oats get nice and crunchy. The kiss of rose water nudges it into the realm of the unexpected. It's a variation on the granola in Super Natural Every Day, this version made with rose petals, walnuts, currants, and black pepper.
Where to Source Rose Petals
We used to sell beautiful arctic rose petals from Quebec when we were running our little online shop. It took me less time than I imagined to work my way through my personal stock, and now I find myself sourcing from a number of sources. I look for rose petals that are fragrant. They should have vibrant color, be organic, and/or not subjected to spraying or treatments. A few ways to source dried rose petals for your cooking:
- Make your own edible flowers: The most economic way to source edible roses (and other flowers) is to grow and dry them your self. Here’s a page all about edible flowers.
- Farmers’ Markets: Farmers’ markets are a great place to buy edible flowers. Ask if you don’t see them displayed. Because they are fragile, farmers often keep them in a cooler.
- On-line rose petal sources: I really like the organic panneer roses from Diaspora Co. as well as the organic rose petals from Toogood Botanics. Both are organically grown and retain their vibrant color and fragrance.
More Granola Recipes
Rose Petal Granola
I link to favorite dried rose petal sources in the post up above.
- 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.