I had to make this tahini granola 4 times before I could take photos. Why? It was so damn delicious! I kept eating the whole tray. The recipe is basically the same as my Life Changing Cinnamon Tahini Cookies, only now in the form of addictive vegan granola clusters. The whole recipe actually came about when I decided to make the tahini cookies with old fashioned oats instead of quick-cooking. They wouldn’t keep their shape and would stick to my hands, yet the texture was delightful! So after a couple fails, I realized that batter would do much better as a crunchy granola that I could pop into my mouth, add to a smoothie bowl, and have as a healthy snack. I was so so right!
For my latest batch of tahini granola I used Soom brand tahini made with white Humera Ethiopian sesame seeds. It’s so rich and creamy, and doesn’t separate like many of the other brands do. I also elevated it to the next level by adding pistachios and fancy rose tea that I got from Gullah Girl Tea––as of this writing it is sold out on their website, but any edible rose petals will do. Since tahini, pistachios, and rose water are from the Middle East and Northern Africa, I felt like the roses would blend beautifully with this granola.
Then I made a two-tone smoothie bowl, and added the granola to that. All I can say is: perfection.
- 1/2 cup tahini
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 cups old fashioned rolled oats
- 1/2-1 cup shelled pistachios (or another nut or pepitas)
- 1/2 cup dried rose petals
- Smoothie Bowl
- 1 8-oz container of vegan yogurt
- 1/2 cup fresh or frozen blueberries, raspberries, or strawberries (I did blueberries and raspberries separately to create the two tones)
- 1 banana, optional
- 1/2 cup non-dairy milk
- 1/2 cup fresh or frozen berries, to top bowl
- Preheat oven to 350° and line a baking sheet with parchment paper (avoid aluminum foil or wax paper)
- In a large mixing bowl combine the tahini, maple syrup, vanilla, cinnamon, and sea salt. Stir well.
- Stir in the oats and pistachios.
- Spread evenly onto the baking sheet in a thin layer. It will be very sticky.
- Bake for 10 minutes.
- Remove from oven to flip and stir.
- Bake for another 5 minutes.
- Allow the granola to cool for about 20 minutes (good luck, but it is worth the wait).
- Once cool, toss the granola with the dried rose petals.
- Blend the yogurt, berries, banana, and non-dairy milk until smooth.
- Pour into a bowl and top with granola and more berries.