Tahini Granola with Rose & Pistachios and Smoothie Bowl
This tahini granola is wildly delicious, and easy to make. Try your best to find dried edible rose petals to blend with the finished granola. Make sure the tahini you buy is made with only sesame seeds. I personally dislike Joyva brand because I think it tastes burnt––personal preference, but heads up if you haven't had tahini before. Also, if you are new to tahini; shake or stir the tahini before using. Most separate in the jar, though Soom doesn't really have that issue. I made the two-toned smoothie bowl by pouring the two blends in a bowl simultaneously. Easy peasy! Careful, this granola is addictive!
Prep Time5 minutesmins
Cook Time15 minutesmins
Course: Breakfast
Servings: 4
Author: Jenné
Ingredients
1/2cuptahini
1/3cupmaple syrup
1tspvanilla extract
1/2tspcinnamon
1/4tspsea salt
2cupsold fashioned rolled oats
1/2-1cupshelled pistachiosor another nut or pepitas
1/2cupdried rose petals
Smoothie Bowl
1 8-ozcontainer of vegan yogurt
1/2cupfresh or frozen blueberriesraspberries, or strawberries (I did blueberries and raspberries separately to create the two tones)
1bananaoptional
1/2cupnon-dairy milk
1/2cupfresh or frozen berriesto top bowl
Instructions
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.
Smoothie Bowl
Blend the yogurt, berries, banana, and non-dairy milk until smooth.
Pour into a bowl and top with granola and more berries.