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