A whiff of rose drifts through the kitchen as golden granola clusters cool on the tray—pistachio‑studded, gently sweet, and crisp enough to echo with every bite. Jar them up with a ribbon and Mother’s Day starts with fragrance, crunch, and love.
Granola began as a health‑food staple in 19th‑century U.S. sanitariums and later became a hippie breakfast icon. Presenting homemade granola in jars is a modern tradition of edible gifting - portable, pretty, and personal.
Rose water infuses oats with floral elegance, while green pistachios add buttery richness and a pop of color. Maple syrup binds clusters and lends caramel notes; dried cranberries supply tangy contrast.
Baking low and slow at 325°F allows sugars to caramelize without burning nuts. Lightly pressing the mixture before baking encourages chunky clusters perfect for snacking straight from the jar.
This rose‑kissed, pistachio‑packed granola forms irresistible clusters—ideal sprinkled over yogurt or gifted in pretty jars.
Measure oats, nuts, seeds, fruit, oil, syrup, rose water, and spices. Preheat oven to 325°F and line a rimmed baking sheet with parchment.
In a large bowl, combine oats, pistachios, coconut, cranberries, sesame seeds, cardamom, and salt.
In a small bowl, whisk olive oil, maple syrup, rose water, and vanilla until emulsified.
Pour wet mixture over dry ingredients. Stir until oats are evenly glossy. Spread on prepared sheet and press gently with spatula into a 1/2‑inch layer.
Bake 15 minutes. Rotate pan, gently stir edges toward center, re‑press, and bake 10 minutes more until golden.
Remove pan; let granola cool undisturbed 30 minutes.
Once fully cool, break granola into desired chunk size.
Spoon clusters over Greek yogurt, swirl into smoothie bowls, or enjoy straight from the jar.
These clusters transform humble oats into a bouquet of flavor—floral, nutty, and lightly sweet. Presented in glass jars with dried‑rose petal toppers, they double as breakfast and parting gift. Their vibrant green‑and‑pink palette also looks stunning on brunch boards, adding color and texture among pastries and fruit.
• Yogurt Parfait Bar: Set out jars of clusters, flavored yogurts, and fresh fruit so guests build their own parfaits.
• Fancy Pancake Topping: Sprinkle clusters over lemon‑ricotta pancakes for crunch and perfume.
• Gourmet Cheese Pairing: Serve a small bowl of granola alongside creamy brie—unexpected yet addictive.
• Counter: Granola keeps crunchy 3 weeks in airtight jars stored in a cool, dry cupboard.
• Freezer: For long‑term storage, freeze granola in zip bags up to 3 months; thaw open at room temp to prevent condensation.
• Refresh Trick: If clusters soften, toast 5 minutes at 300°F and cool completely—crisp returns.
Decorate jars with lace, kraft labels, or pressed‑flower lids and share pictures using #RoseGranolaLove. Tell us your favorite add‑ins - dried apricot bits? White‑chocolate chips? - and inspire fellow granola givers.