Matcha Yogurt Bowl with Rose Pistachio Granola & Raspberry Chia Jam

1. **Prepare Rose Pistachio Granola:** In a mixing bowl, combine 2 cups of rolled oats, 2 tablespoons of rose syrup, 2 tablespoons of honey, and 1/4 cup of melted coconut oil (or oil of choice). Mix thoroughly until well combined. Spread the mixture evenly on a lined baking sheet. Bake in an oven preheated to 350°F (175°C) for 40 minutes. After baking, transfer the baking sheet to the freezer and freeze for 10 minutes – this helps the granola clump together. Once chilled, break the granola apart and sprinkle 3 tablespoons of crushed pistachio and 1 tablespoon of dried rose petals on top. Store in an airtight container.
2. **Prepare Raspberry Chia Jam:** Add 1 1/2 cups of frozen raspberries, 2 tablespoons of chia seeds, 3 tablespoons of water, and 2 tablespoons of honey to a saucepan. Place the saucepan on low heat. Stir to combine the ingredients as you bring the mixture to a simmer. Let it simmer for 5 minutes, continuing to stir frequently. After 5 minutes, turn off the heat and allow the jam to cool completely; it will thicken and become more gelatinous as it cools. Store in an airtight container.
3. **Assemble the Matcha Yogurt Bowl:** In a bowl, combine one container of Culina Yogurt with 1 teaspoon of Sencha Naturals Matcha powder. Stir until the matcha is fully incorporated and the yogurt is evenly colored. Top the matcha yogurt with generous portions of the prepared rose pistachio granola and raspberry chia jam. Serve immediately.