alive logo

Rosy Granola

Serves 14


    Rosy Granola

    This unique grain-free granola is paleo, vegan, and free of refined sugars. For a quick and simple breakfast, try serving this sprinkled over yogurt and garnished with fresh seasonal strawberries.   


    Rosy Granola


    1 cup (250 mL) raw almonds, roughly chopped

    1 cup (250 mL) raw cashews, roughly chopped

    1 cup (250 mL) raw pumpkin seeds

    2 Tbsp (30 mL) ground flaxseed

    1 1/2 cups (350 mL) unsweetened coconut flakes

    1/2 tsp (2 mL) ground cardamom

    1/2 tsp (2 mL) sea salt

    2 Tbsp (30 mL) coconut oil, melted

    1/4 cup (60 mL) maple syrup 

    1/2 tsp (2 mL) rose water

    1/3 cup (80 mL) dried rose petals


    Per serving:

    • calories261
    • protein7g
    • fat22g
      • saturated fat7g
      • trans fat0g
    • carbohydrates14g
      • sugars5g
      • fibre4g
    • sodium <90mg



    Preheat oven to 325 F (160 C). Line large rimmed baking sheet with parchment paper and set aside.

    In large bowl, stir together almonds, cashews, pumpkin seeds, ground flaxseed, coconut flakes, ground cardamom, and salt. 

    In small bowl or pouring container, whisk together coconut oil, maple syrup, and rose water. Pour this mixture over nut mixture and stir together until well combined. 

    Spread granola mixture into single layer on prepared baking sheet. Bake for 15 minutes, gently stir with heatproof spatula, rotate pan, and return to oven until granola is golden brown and fragrant, about another 

    12 to 15 minutes. Place baking sheet on cooling rack and allow granola to cool to room temperature. Granola will harden as it cools. Once cooled, stir in rose petals and store in airtight container for up to 1 month.


    Look for dried rose petals at a Persian grocery store or online. You can also make your own dried rose petals by leaving unsprayed rose petals to dry completely in a sunny spot on a parchment-lined baking sheet for a few days.



    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.