Author Notes
I love the way rosewater smells. While the granola bakes it fills your kitchen. This granola has a wonderful mix of flavors that are soft and spring-like with the scents of orange and rose. —Oat&Sesame
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Ingredients
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2 cups
rolled oats
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1/2 cup
unsweetened coconut flakes
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1/3 cup
raw pumpkin seeds
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1/2 cup
sliced almonds
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1 cup
unsulphured apricots, chopped into small pieces (I used Organic Turkish Apricots)
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1 tablespoon
flax seed, ground (yields about 1.5 Tb ground flax) + 3 Tbs water
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1/3 cup
coconut oil
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1/3 cup
brown rice syrup (or honey)
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1 tablespoon
dark brown sugar
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pinch of salt
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1
orange, zested or julienned & diced into tiny pieces (about 1.5 Tb)
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1 tablespoon
rosewater
Directions
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Combine ground flax seed and water in a small bowl. Set aside.
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Heat oven to 225F convention bake or 250F standard bake.
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In a large bowl, add the dry ingredients: oats, coconut, nuts and apricots. Set aside.
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In a saucepan, combine the coconut oil, brown rice syrup, brown sugar, salt and orange zest. Heat on medium-low and mix until the oil and sugars are throughly mixed. Remove from heat and whisk in the flaxseed mixture and rosewater.
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Mix the dry ingredients with the wet ingredients and spread on a parchment lined rimmed baking sheet.
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Press ingredients into an rectangle about ½" thickness.
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Bake for 1 hour. Turn off heat and let cool in oven.
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Break into pieces and store in an airtight container.
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