Pistachio Rose Granola
Active Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings
boncook.com
Ingredients
- 3 3/4 cups (319g) old-fashioned whole rolled oats
- 1 cup (125g) shelled pistachios
- 1/4 cup (56g) French Pantry EVOO
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (120ml) pear puree
- 2 large egg whites, at room temperature
- 1/2 teaspoon rose water
- 1/8 teaspoon fine sea salt
- 1/2 cup (15g) dried rose petals or edible flowers (optional, added after baking)
Instructions
- Preheat oven to 325°F. Set Large bonMAT on Perforated Baking Sheet.
- In a large bowl, combine oats, pistachios, and salt.
- In another bowl, whisk egg whites 15–20 seconds until foamy. Whisk in EVOO, maple syrup, pear puree, and rose water.
- Pour wet ingredients over dry and mix until evenly coated.
- Spread granola evenly on the bonMAT. Bake 35–40 minutes, stirring every 10–15 minutes until lightly golden. For big clusters, gently press flat and skip the final stir.
- Cool completely, then fold in dried rose petals or edible flowers.
- Store airtight up to 3 weeks or freeze for 3 months. Re-crisp on a baking sheet 5–7 minutes at 300°F before serving.
bonTIPS:
- Use roasted pistachios for deeper flavor and crunch.
- For subtle floral notes, start with just ¼ teaspoon of rose water and adjust to taste.
- Mix in dried rose petals or edible flowers only after cooling for visual appeal.
