Jenné Claiborne shares this sweet, nutty, and vegan rose tahini granola recipe from her cookbook, Sweet Potato Soul.
recipe 
yields
Serves 4
½ cup tahini
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 cups old-fashioned rolled oats
½ cup pistachios or other nuts or seeds
½ cup dried rose petals
Ingredients
steps
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine tahini, maple syrup, vanilla, cinnamon, and sea salt. Stir well. Stir in oats and pistachios. Spread evenly onto baking sheet in a thin layer. It will be very sticky.
- Bake 10 minutes. Remove from oven to flip and stir. Bake for another 5 minutes. Allow granola to cool for about 20 minutes (good luck, but it is worth the wait). Once cool, toss the granola with dried rose petals and serve.
Date Published: 06.20.25
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Recipe adapted from
Sweet Potato Soul Vegan Vibes: 100 Soulful Plant-Based Recipes for Healthy Everyday Meals by Jenné Claiborne (Rodale Books, 2025)
