Preheat the oven to 150°C (300°F) and line a large baking sheet with parchment paper.
Mash the dates (remove any seeds first) with a fork or use your food processor to blend them into a paste. In a large bowl, mix the oats, chopped almonds, almond meal, vanilla, cardamom, and salt.
Add the date paste, coconut oil, and rosewater to the oat mixture. Use your hands to mix until fully incorporated. Place the granola onto the prepared baking sheet and try to spread it into an even layer.
Bake for 20-25 minutes, or until golden. Remove from the oven and cool completely on the baking sheet before breaking into pieces and mixing in the dried rose petals. Store in a sealed container in the refrigerator for up to one month.