I didn’t plan on doing a granola post this month (or ever, really), but this idea snuck up on me while I was working on another recipe – one that needs a little more tweaking and testing before it goes up here. I made it just because, still without plans of posting, but as soon as I had a few bites, I knew I had to make it again to share here with you. With a few failed recipes/photoshoots this week, not only did this save my posting “schedule”, but it made up for all the failures with a raging success!
Saffron, rose, and hibiscus? THAT is flower power, my friends! You may have seen the saffron + rose combo in Iranian desserts and there’s this amazing saffron pistachio ice cream served with rose water scented “noodle ice” called faloodeh. I used to be obsessed and ate so much of it at one point that rose water was off-limits for years. Those were my out of control gorging days.
Why hibiscus? The sour little petals were still hangin’ out from my Spiced Hibiscus Tea post and I thought about having something sweet + sour, so in they went! As for the sweet part – white chocolate is the star here. You don’t need a lot, a few chips here and there go a long way but it really brings this whole thing together… and seriously, this is probably the best and definitely the most interesting granola that I’ve ever made. Hope you give it a try!
- 1/8 tsp. crumbled saffron strands
- 2 tsp. hot water
- 1 tsp. rose water
- 2 Tbsp. butter
- 1/3 cup honey
- 1/4 tsp. salt
- 1 egg white
- 1 cup rolled oats (gluten free if necessary)
- 1 cup raw buckwheat
- 1/2 cup chopped pistachios
- 1/2 cup chopped almonds
- 2 Tbsp. white chocolate chips
- 2 Tbsp. dried hibiscus petals
- Preheat oven to 275°F and line a cookie sheet with parchment paper.
- Combine saffron with 2 tsp. of hot water in a little ramekin or shot glass and set aside.
- In a small saucepan, melt the butter, then whisk in honey and salt until well combined. Set the mixture aside.
- Using a whisk attachment on your mixer or hand blender, whisk the egg white until frothy and white. Set aside.
- Combine oats, buckwheat, almonds, and pistachios in a large bowl.
- Add the rose water to the saffron water, stir a few times. Add that mixture to the warm butter and honey and whisk to combine.
- Combine the dry ingredients with the frothy egg white and honey mixture and use your hands to ensure that all of the dry ingredients are coated with the wet mixture. The result should be very moist, but without any excess syrup. If its too wet, add a few Tbsp. of oats.
- Spread the mixture out on the lined cookie sheet, pressing down with your hands or a spatula. Bake for 20 minutes. Rotate the sheet and bake for about 20 minutes longer, or until lightly golden. Keep an eye on it during the last 10 minutes.
- Remove granola from the oven and do not touch it until it’s completely cooled (this helps preserve those delicious clusters). Carefully transfer the granola into a large bowl, then toss gently with hibiscus petals and chocolate chips.
- Store in an air tight container.
I love the whole egg-in-granola thing. It adds a hard crunch that you just don't get without it. You can omit the egg and swap the butter for coconut oil for a vegan version. It won't be the same, but still worth it!
If using rose water, make sure you're using food grade. It's often sold as a skin/beauty product and that's not the same. I used this brand .