In honor of National Rose Month, we wanted to share this incredibly delicious and nutritious recipe from Sallye Ander Team Member and Integrative Nutritionist, Lya!
LYA’S HOLIDAY GRANOLA
with Rose Petals
Makes about 5 quarts
- 6 cups of oats (or sprouted oats like these)
- 2 cups almonds, chopped
- 1 cup chia or hemp seeds
- 1 cup sunflower or pumpkin seeds, or 1/2 cup each
- 1 cup coconut oil or butter
- 3 tablespoon cinnamon
- 2 teaspoon allspice
- 1 teaspoon nutmeg
- 1/3-1/2 cup of raw honey per baking sheet (about 1 1/3 cups total)
- 1 1/2 cups of pistachios
- 3/4 cup goji berries
- 3/4 cup currants
- 1/2-3/4 cup organic rose petals
*I used sprouted oats, nuts and seeds because they are easier to digest, especially for immuno-compromised people and those with a delicate digestive system. No need to add this step, but if you would like to do the same: soak them overnight; rinse and drain the next day; let them dry; transfer to the oven at the lowest temperature possible for just a few minutes until completely dry and a bit crisp, but not toasted. You could also use a dehydrator OR buy already sprouted nuts and seeds (they are, however, pricier).
Preheat oven to 350
- In large bowl combine: oats, almonds, chia or hempseeds seeds, sunflower seeds or pumpkin seeds*
- Over low heat, warm until melted: coconut oil or butter. Remove from the heat and add: cinnamon, allspice, nutmeg
- Pour the oil/spice mix over the oat/nut mix and combine thoroughly. Spread evenly on parchment lined baking sheets and bake for 15 minutes. I used 3 baking sheets.
- Remove from the oven and add: 1/3-1/2 cup of raw honey per baking sheet and the pistachios
- Return to the oven and bake for 10 more minutes or until golden brown. Take out of the oven, and while the granola is still warm, transfer to a large mixing bowl and add: goji berries currants, and rose petals (or any other combinations of dried fruit, unsulphured if possible – i.e.raisins, chopped apricots, figs, etc)
- Let it cool thoroughly before putting it in airtight jars.