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Raspberry Rose Granola

Grab a bowl of this delicious, perfectly golden brown Raspberry Rose Granola. Great for a quick breakfast or snack! Featuring leftover pulp from your Almond Cow!

Total Time: 5 minutes active time, 1 ½ hours baking time
Servings: 4

a bowl of raspberry rose granola using leftover pulp from the Almond Cow


  • 3 cups oats
  • 1 cup CocoAlmond pulp (from CocoAlmond milk)
  • ¼ - ½ cup agave, depending on sweetness preference
  • ¼ cup coconut oil
  • rose petals
  • freeze dried raspberries


  1. Preheat oven to 275 F, and line a baking sheet with parchment paper.
  2. Press as much liquid as you can out of your leftover almond coconut pulp.
  3. Add oats, almond coconut pulp, agave, and coconut oil to a mixing bowl, and mix.
  4. Bake in the oven for approximately 1½ hours, mixing the granola every 30 minutes.
  5. Once it has finished baking, add rose petals and freeze dried raspberries. Store in an airtight container. Enjoy!

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