This recipe is excerpted from Sweet Potato Soul Vegan Vibes by Jenné Claiborne. Check out our interview with Claiborne to learn more about the book!
Looking for a sweet, heart-healthy treat for a loved one, Galentine, or yourself this Valentine’s Day (or any day)? This rosy granola is just the thing. Rose shines brightest when it’s the focal point of a recipe—surrounded by more subtle, albeit equally divine, flavors and ingredients—and this rose tahini granola does just that.
Instead of oil, this recipe uses tahini (sesame seed paste) to give the granola a toasty crunch as it bakes. It also adds protein, fiber, and calcium to this morning delight. Enjoy it with some unsweetened plant-based milk and fresh berries. Or pack it in a Mason jar and wrap it in a bow for a gift-worthy presentation!
Gluten-free version: To make this gluten-free, use certified gluten-free rolled oats.
Copyright © 2025 by Jenné Claiborne. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
- 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
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large 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 the 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 and serve.
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