Save now, cook later.
Tahini Granola with Rose and Pistachios
This Tahini Granola with rose petals and pistachios is sweet, nutty, and beautifully aromatic. Made with wholesome ingredients and ready in 20 minutes, it’s perfect for breakfast, snacking, or gifting!
Servings: 8 Servings
Ingredients
- 1/2 cup tahini
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 2 cups old-fashioned rolled oats
- 1/2-1 cup raw shelled pistachios or another nut or pepitas
- 1/2 cup dried rose petals try this one
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the tahini, maple syrup, vanilla, cinnamon, and sea salt. Stir well until smooth.
- Add the oats and pistachios, stirring until everything is evenly coated.
- Spread the mixture evenly onto the prepared baking sheet in a thin layer. It will be quite sticky.
- Bake for 10 minutes. Remove the pan from the oven and carefully flip or stir the granola to promote even baking. Return it to the oven and bake for another 5 minutes, or until lightly golden and fragrant.
- Remove the granola from the oven and allow it to cool completely on the pan for about 20 minutes. (It will crisp up as it cools—worth the wait!)
- Once cool, toss the granola with the dried rose petals and store in an airtight container.
Video
Notes
Storage Directions
- Storage: Store cooled granola in an airtight container or glass jar at room temperature for up to 2 weeks.
- Freezing: Freeze cooled granola in an airtight, freezer-safe bag or container for up to 3 months. Let thaw at room temperature before serving.
- Recrisp: If your granola softens, pop it into a 300ºF oven for about 5 minutes to re-crisp.
- Use quality tahini. The flavor of your sesame paste really matters for the best results! I recommend Cortas and the store brands from Whole Foods and Sprouts. Just make sure to use a tahini made with 100% sesame seeds.
- Mix the tahini well before using. Shake or stir your tahini jar well before adding the tahini to the recipe, as natural separation can occur.
- Evenly spread the mixture in a single layer. This leads to extra crispy granola clusters.
- Don’t skip tossing! After about 10 minutes of baking, remove the pan from the oven and toss the granola before baking again for about 5 minutes. This ensures all sides of the granola get crispy!
- Avoid overbaking. Tahini can burn quickly, so keep an eye on your granola near the end of the baking time, and adjust as needed.
- Cool completely before enjoying. The longer the granola sits, the crispier it will get. While tempting to dive in, trust me, it’s worth the wait! It’s also crucial to cool completely before storing for the best texture.
Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 81mg | Potassium: 252mg | Fiber: 4g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg