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Rose Granola



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


Rose granola

  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.

Lavender Mylk

  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.