Rose Granola

Scale

2 tablespoons coconut oil

2 tablespoons maple syrup

1/2 tablespoon cardamom

1 teaspoon cinnamon

1 teaspoon vanilla powder

1 cup 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

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

Preheat the oven to 175-degree celsius. Line a baking sheet with parchment paper. Baking sheet should have an edge.
In a pot, melt coconut oil over low heat. Whisk in maple syrup, cardamom, cinnamon, vanilla powder.
In a separate bowl, add oats, pistachios, hemp seeds, chia seeds and pepitas. Pour melted coconut oil and spices over oats.
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.
Remove and let cool. If pieces have ‘clumped’ together just break apart with a fork. Add dried rose petals.
Store in a closed air-tight container for up to 1 month.

Warm up all of the ingredients above over low heat and whisk to froth.
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.

Find it online: https://stage.foodpharmacy.se/en/2021/05/come-hang-out-with-me/