Portioner: 1 batch
Rose granola
2 tablespoons coconut oil
2 tablespoons maple syrup
1/2 tablespoon cardamom
1 teaspoon cinnamon
1 teaspoon vanilla powder
2 dl gluten-free oats
2 tablespoons chopped pistachios
1 tablespoon hemp seeds
1 tablespoon chia seeds
1 tablespoon pepitas (pumpkin seeds)
2 tablespoons dried organic rose petals
Blue Lavender Mylk
1 L Oatly Deluxe
1/2 tablespoon blue spirulina
2-6 drops lavender oil (such as Doterra)
1/2 teaspoon wildflower honey
1 pinch sea salt
- 1
Preheat the oven to 175-degree celsius. Line a baking sheet with parchment paper. Baking sheet should have an edge.
- 2
In a pot, melt coconut oil over low heat. Whisk in maple syrup, cardamom, cinnamon, vanilla powder.
- 3
In a separate bowl, add oats, pistachios, hemp seeds, chia seeds and pepitas. Pour melted coconut oil and spices over oats.
- 4
Spread oats in a thin layer over parchment paper. Bake for 15 minutes. Remove and fluff around with a spatula to mix the oats for even baking. The oats should be lightly toasted. Bake 10-15 minutes more, keeping an eye that the pistachios don’t burn.
- 5
Remove and let cool. If pieces have ‘clumped’ together just break apart with a fork. Add dried rose petals.
- 6
Store in a closed air-tight container for up to 1 month.
- 1
Warm up all of the ingredients above over low heat and whisk to froth.
- 2
Serve Granola with this delightful, soothing and nutrient-dense blue lavender mylk. The mylk can be stored in an air-tight pitcher for up to 3 days.
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