Why does this granola recipe use olive oil instead of a more common oil?

Extra-virgin olive oil contributes a subtle fruity note and a rich mouthfeel that complements the floral rose flavors, creating a unique depth in this granola.

How is the Rose Petal, Cashew, and Olive Oil Granola best served?

This granola is delicious served with plain coconut yogurt mixed with a teaspoon of rosewater and maple syrup, then topped with a generous portion of the crisp granola.

How should I store leftover Rose Petal, Cashew, and Olive Oil Granola?

Once completely cooled, break the granola into chunks and store it in an airtight container at room temperature to maintain its crispness.

What helps the granola clump together after baking?

Pressing the wet mixture firmly onto the baking tray before baking and allowing it to cool completely without disturbing it will encourage the granola to form nice clumps.

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Rose Petal, Cashew, and Olive Oil Granola
[Vegan]

SG By: Sarah Gory

Author Bio

Whole foods recipes for the entire family. My name is Sarah. I'm a writer, home cook,... Read More

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A bowl of Rose Petal, Cashew, and Olive Oil Granola served over creamy coconut yogurt, drizzled with maple syrup and garnished with a few fresh rose petals.

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Rose Petal, Cashew, and Olive Oil Granola [Vegan]

Rose petals, cashews, and olive oil give a sophisticated flair to your standard granola. The next time you feel like having a fancy breakfast, this is what you should make!

Ingredients You Need for Rose Petal, Cashew, and Olive Oil Granola [Vegan]

2 cups rolled oats
1 cup dried edible rose petals
1 cup cashews, roughly chopped
1/4 cup brown rice syrup
1/4 cup coconut or brown sugar
1/4 cup extra-virgin olive oil
1 tablespoon rosewater
1/4 teaspoon salt

To Serve:

1/2 cup plain coconut yogurt
1 teaspoon rosewater
1 teaspoon maple syrup

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How to Prepare Rose Petal, Cashew, and Olive Oil Granola [Vegan]

Preheat oven to 300°F. Line a large baking tray with baking paper and a drizzle of olive oil.
In a large bowl combine the oats, rose petals, and chopped cashews.
In a small saucepan over a medium heat combine the olive oil, syrup, sugar and rosewater, cooking until melted together and warmed through. Add the pinch of salt and stir.
Pour the wet ingredients into the dry and thoroughly mix through using a spatula or wooden spoon. Transfer to the prepared baking tray in a single layer, pressing down with the spatula to encourage the granola to clump.
Bake for 40 minutes. then remove from the oven and leave to cool. Once cooled, break into granola-sized chunks and store in an airtight container.
To serve, mix the yogurt with the maple syrup and teaspoon of rosewater. Split between two bowls, top each bowl with a third of a cup of granola.