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    Home » Recipes » Breakfast

    Rose Tahini Cardamom Granola

    Published: Jun 1, 2018 by Michelle · 2 Comments

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    Jump to Recipe - Print Recipe

    Rose Tahini Cardamom Granola in white bowls with spoons on the side.
    Breakfast is one of those meals where I try not to think about too much, so I can get into a little bit of a rut eating the same thing for weeks.

    Usually I have a green smoothie in the summer, and in the winter, I opt for oatmeal. It's the one meal that I can have the same thing over and over again. (Dinner, on the other hand is a completely different story).

    But it's nice to change it up sometimes. Because variety is the spice of life, right?

    Rose Tahini Cardamom Granola in white bowl with spoon on the side.

    Recently, I've fallen in love with edible flowers -- such as rose, lavender, hibiscus -- and their culinary use. So far, I've made:

    • Rose Strawberry Hibiscus Mille Crepe
    • Lavender London Fog
    • Vegan Hibiscus Coconut Cream Tart

    FLAVOURS FROM THE MIDDLE EAST

    But this Rose Tahini Cardamom Granola's sweet aroma of rose water paired with a heavier, nutty smoky tahini, accented with some ground cardamom takes its flavour cues from the Middle East.

    Crunchy, with slight clumps, there's no added oil in this granola. (The only oil comes from the tahini which has natural oil.

    In addition, the sweetener can be maple syrup or honey to keep this refined sugar-free. Substitute pistachios for the pumpkin seeds for a more traditional Middle Eastern vibe.

    Rose Tahini Cardamom Granola in white bowl with spoon on the side.

    ENHANCING ROSE FLAVOUR

    The rose petals are what makes this granola shine. Not only do they exhibit a beautiful pop of colour, but they add that je ne sais quoi that really pulls the granola together.

    Make sure to choose organic culinary rose petals (as you wouldn't want to be ingesting petals with pesticides, etc).

    I also added some rose water to boost the botanical quotient. Floral, juxtaposed with smoky -- seems like an oxymoron, but trust me, it works. (And for some reason, I have the vision of someone wearing a flowery top with khakis... bahaha, I'm sure there's someone out there who could pull that off).

    Try this Rose Tahini Cardamom Granola for breakfast with an almond milk, or on top of vanilla yogurt. I topped mine with coconut flakes for an additional layer of flavour.

    What's your favourite granola flavour? Tag me on Instagram @siftandsimmer or leave me a comment below.

    Rose Tahini Cardamom Granola in white bowls with spoons on the side.Rose Tahini Cardamom Granola in white bowls with spoons on the side with text overlay.

    Rose Tahini Cardamom Granola2 | Sift & Simmer
    Print Recipe
    5 from 1 vote

    Rose Tahini Cardamom Granola

    A Mediterranean twist on granola with the flavours of rose water and tahini sesame.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: American
    Servings: 6
    Calories: 186kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 2 C rolled oats
    • ¼ C tahini sesame paste
    • ¼ C maple syrup or honey
    • 1 tablespoon rose water
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon cinnamon
    • pinch of salt
    • ½ C pumpkin seeds or nut of your choice
    • ¼ C rose petals
    • ¼ C coconut flakes
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    Instructions

    • Preheat oven to 350°F.
    • Line a baking sheet with parchment paper.
    • In a large mixing bowl, combine the tahini, maple syrup and rose water and mix together until combined.
    • Add in the cardamom, cinnamon, and salt. Mix together.
    • Add in the rolled oats and pumpkin seeds or nuts. Use a spatula and thoroughly coat all of the oats.
    • Bake for 10 minutes at 350°F. Use a spatula and flip the granola.
    • Bake for another 5 minutes.
    • Remove from the oven and let cool completely.
    • Mix in the rose petals and coconut flakes. Store in an airtight container for up to 1 month.
    • Serve with milk or sprinkled on top of yogurt, ice cream, etc.

    Nutrition

    Calories: 186kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Sodium: 6mg | Potassium: 166mg | Fiber: 4g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Adapted from Sweet Potato Soul.

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    Reader Interactions

    Comments

    1. Tara

      December 16, 2021 at 9:12 am

      5 stars
      This is the most beautiful, delicious granola I have ever tasted! I had to adapt the spices a little as I didn’t have cardamom (😮) but it showed me how easily this recipe can be adapted (bonus ⭐️ for that!) Also it’s the best texture, crunchy but not hard and holds up well in milk. Thank you so much for sharing!

      Reply
      • Michelle

        December 16, 2021 at 11:16 am

        Thank you so much for your feedback, Tara! 🙂 Glad you enjoyed!

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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