Rosehips are bright red ‘berries’ that form on the stems of rose bushes and trees after the blooms die back. These fleshy globes encase seeds for the roses and can be eaten raw or dried. Rosehips form in mid-autumn and are best harvested after the first frost. This homemade rosehip granola is best served over yogurt with a spoonful of honey. To learn how to harvest rosehips (November is a perfect month for it!), check out this post. For more rose hip recipes and inspiration, check out this post for Rosehip Sherry.
Rose Hip Granola
makes about 3 pints | start to finish: about 30 minutes active time
2 cups rolled oats 2 cups sliced almonds 2 cups raw, unsweetened coconut flakes 2 tablespoon untoasted sesame seeds 1⁄4 teaspoon salt 1/3 cup dried rosehips 1/3 cup crystallized ginger, chopped
Preheat the oven to 350°F. Place the oats and almonds on a sheet pan and stir to combine. Put the pan in the oven and toast for 5 minutes. Add the coconut flakes and sesame seeds. Toss to redistribute, and spread out into a single layer. Toast until the coconut flakes are golden brown and sesame seeds are fragrant, another 3 to 4 minutes. Remove the pan from the oven and sprinkle on the salt. Add the rosehips and ginger and stir well to combine. Let cool completely before filling pint jars. washed jars • pantry storage
PHOTO FROM DELLA CHEN PHOTOGRAPHY