Pistachio-rose granola

The flower adds a natural sweetness.

“Roses contain a natural chemical called phenols that can help reduce post-workout inflammation,” says Denver-based recipe developer Julia Heffelfinger. To make it vegan you can skip the egg white.

Yields 5 cups
Serves 10 to 20

Photography by Robert Bredvad


2¼ cups old-fashioned rolled oats
1¼ cups raw shelled pistachios
1¼ cups coconut chips
¼ cup extra-virgin olive oil
¼ cup agave
1 egg white, lightly beaten
¾ teaspoon Kosher salt
½ teaspoon ground cinnamon
6 tablespoons dried edible rose petals, divided
¼ teaspoon rose water (optional)



Preheat the oven to 300 degrees. In a large bowl, gently toss the oats, pistachios, coconut chips, olive oil, agave, egg white, salt, cinnamon, three tablespoons of the rose petals and the rose water (if using), until evenly coated. Transfer the granola to a large rimmed baking sheet and spread in an even layer. Bake for about 35 minutes, stirring every 10 minutes, until toasted and golden brown; rotate the sheet halfway through baking.


Let the granola cool completely, then sprinkle the remaining rose petals over the top; toss gently. Store in an airtight container at room temperature for up to one week.