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?
Recently, I've fallen in love with edible flowers -- such as rose, lavender, hibiscus -- and their culinary use. So far, I've made:
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.
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
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 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.
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.
Adapted from Sweet Potato Soul.