Fine-tuned over dozens of batches, this is our house granola. It was inspired by California pantry staples, combined with ingredients gathered on travels to India; it’s extra clumpy, rose- scented, assertively spiced, and not at all shy. Let this granola get dangerously toasty and golden in the oven, even if you need to cook it for a few more minutes. Also, I call for puffed whole grain cereal or anything along those lines. Serve over yogurt or with a splash of your milk of choice, bake into cookies, or use it to top a fruit salad or add some crunch to your oatmeal.
- Preheat the oven to 275°F and place a rack in the center.
- Combine the oats, cashews, coconut, cereal, and chana masala on a rimmed baking sheet.
- Drizzle the olive oil across the mixture, followed by the maple syrup and rose water. Use your hands to gently mix until everything is thoroughly coated. Drizzle the egg white over the mixture and toss again. Press into an even layer.
- Bake for 30 minutes, rotate the pan halfway, and bake for 15 to 20 minutes more, or until the granola is deeply golden.
- Remove the pan from the oven, sprinkle with the rose petals, and allow the granola to cool completely without stirring. Use a metal spatula to lift slabs of the granola from the pan and break up enough to store in an airtight container for up to 2 weeks.
Reprinted with permission from Super Natural Simple. Copyright © 2021 by Heidi Swanson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC. Photographs copyright © Heidi Swanson