Rose Petal Cocoa Nib Granola
Ingredients
- 4½ cups rolled oats
- 1 cup raw walnut halves or pieces, coarsely chopped
- ½ teaspoon salt
- ½ cup dried petals, chopped and divided
- ½ cup unsalted butter
- ½ cup honey
- ¾ teaspoon rose water
- ½ cup cocoa nibs
Instructions
- Preheat the oven to 300° F.
- Melt the butter in a small saucepan over low heat, keeping a close watch on the pan and stirring frequently to avoid browning. Remove from heat and whisk in the honey and rose water.
- Place the oats, walnuts, salt and ½ of the dried rose petals in a large bowl and mix to combine. Pour in the wet ingredients and stir well to coat completely. Transfer the mixture to a parchment paper-lined baking sheet, spreading evenly to avoid burning on the edges and place in the preheated oven.
- Bake granola for 30–35 minutes. After 15 minutes, stir and add the cocoa nibs.
- Then stir every few minutes until golden.
- Remove the granola from the oven, let it cool completely and store for up to a month at room temperature in an airtight container, such as a large glass jar with a tight-fitting lid. Makes about 6 cups.
About the author
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
