Recipe from pumping_hoernchen

Calming forest cocoa granola with reishi, ashwagandha and rose petals. I think nuts only really develop their flavor when you roast them briefly. So do the pecans in this granola. Afterwards, my kitchen smells like a roasted almond stand at the fair. Together with the cocoa note, the granola is the ideal topping for my smoothie bowls. The adaptogens Reishi and Ashwagandha lower cortisol levels and ensure inner balance.

For 1 sheet of granola:

120 g oat flakes

80 g buckwheat, peeled and chopped

20 g Lykaia forest cocoa

10 g baking cocoa

20g flax seeds

60g pecans, chopped

1 teaspoon Ceylon cinnamon

2 tbsp rose petals

35 g coconut oil, melted

20 ml maple syrup

1. Preheat the oven to 170°C.

2. Except for the rose petals, mix all dry ingredients in a bowl.

3. Mix the liquid coconut oil and maple syrup into the dry ingredients.

4. Spread the granola about 1 cm thick and close together on a baking tray and bake for about 10 minutes.

5. Allow to cool completely and fold in the rose petals.

Nutritional values ​​20 g granola - 87 KCAL / 39 K / 7 E / 4 F

Tip: Of course you can also collect and dry the rose petals yourself. The granola stays particularly fresh and crispy in a preserving jar or a kraft paper bag.