Spring has arrived! Although it might be tempting to reach for the beach towels and raw salads… we’re not quite there yet. This vanilla rose granola is a celebratory recipe for making it through yet another winter. Despite the simplicity of this recipe, there is something quite special and a little fancy about it. Rose and vanilla are lovely and sweet together, mimicking the feminine feeling of spring, and lacking the heating qualities of winter spices. This granola is perfect spooned straight from the jar, sprinkled on top of the first smoothies of the season or served with banana ice cream or coconut yogurt. The addition of vanilla powder makes this amazing simply with plant based milk, as it will turn all it touches vanilla! It also makes a pretty welcome to spring gift packaged up in a re-purposed jar.
Notes from experience: although it may be tempting to go wild with the rosewater, keep it to 1/2 a teaspoon or it will end up tasting a little grandma’s soapish.
4 cups rolled oats
1 cup walnut halves
1/2 cup flaked almonds
2 tablespoons sesame seeds
1/2 teaspoon Himalayan salt
pinch freshly ground pepper
2 tablespoons organic dried rose petals
1/2 cup coconut oil
1/3 cup rice malt syrup
1 teaspoon vanilla powder
1/2 teaspoon rose water
Preheat the oven to 150 C degrees. Combine the oats, walnuts, salt, pepper, almonds, sesame seeds in a large mixing bowl. Melt the coconut oil and rice malt syrup in a small saucepan over low heat. Remove from heat and whisk in the rose water. Pour over the oat mixture and stir until everything is very well coated. Spread in a thin layer on baking trays.Bake, stirring a couple times along the way, for about 40 minutes, or until the granola is golden.
Remove from the oven (press down on the granola with a spatula if you want more ‘clumps’) sprinkle with the rose petals and cool completely before storing.