Tahini Granola with Rose Petals and Pistachios

This fragrant, crunchy Tahini Granola is inspired by Middle Eastern flavors–nutty sesame tahini and pistachios, maple sweetness, and a hint of rose. It’s wholesome, elegant, and addictive; you’ll be sneaking bites from the pan!

This recipe was written on September 25, 2025. It was updated with additional recipe information on October 19, 2025.

This is not your average granola; it’s so much better. This maple tahini granola recipe is nutty, fragrant, and absolutely irresistible. I had to make it four times before I could even photograph it–every batch disappeared before I had the chance!

Each bite is a perfect mix of sweet, toasty, and slightly exotic flavors, inspired by the Middle East and Northern Africa. The blend of rich sesame tahini, pure maple syrup, delicate edible rose petals, and nutty pistachios turns simple oats into golden, crunchy clusters that taste like pure joy. It’s the kind of snack you keep reaching for by the handful.

Even better, everything comes together quickly in one bowl, in less than 30 minutes! Enjoy sesame granola on its own, layer it over yogurt, or add it as a gourmet topper to your favorite smoothie bowl. Thank me later!

For more tahini-inspired recipes, try my Fig Tahini Cookies, Tahini Chocolate Chip Cookies, or Creamy Miso Tahini Dressing.

Ingredients

Tahini: Use a high-quality tahini––sesame seed paste made from toasted white sesame seeds. It should be rich, creamy, and never bitter. Tahini is perfect for granola, as it creates crunchy clusters without the need for oil.

Maple Syrup: Choose 100% pure maple syrup, ideally Grade A amber for balanced sweetness, a rich caramel flavor, and the perfect caramelized texture.

Old-Fashioned Rolled Oats: Opt for thick, old-fashioned rolled oats for the best crunch and texture. Quick oats can turn mushy, so stick with rolled oats for the best golden, crispy clusters. Use gluten-free oats to suit dietary needs.

Pistachios: Raw, unsalted pistachios allow the nut’s natural sweetness to shine. You can also use roasted pistachios for an extra nutty flavor, or substitute them with almonds, pecans, walnuts, or pepitas.

Rose Petals: Look for organic culinary-grade dried rose petals labeled food-safe. You can find them in tea blends or online. They add a lovely floral note and a beautiful pop of color.

Spices: Pure vanilla extract, Ceylon cinnamon, and sea salt add a warm, balanced flavor. These simple spices bring out the richness of the tahini and maple syrup.

How to Make Tahini Granola

Once you see how simple it is to prep, I bet you’ll join me in making it regularly!

Preheat the Oven. Set your oven to 350°F and line a baking sheet with parchment paper (avoid foil or wax paper).

Mix Wet Ingredients. In a large bowl, whisk together tahini, maple syrup, vanilla, cinnamon, and sea salt until smooth.

tahini and wet ingredients in mixing bowl

Add Oats and Nuts. Stir in the rolled oats and pistachios until everything is evenly coated and sticky.

Bake. Spread the granola mixture in a thin, even layer on the baking sheet. Bake for 10 minutes, then remove and gently stir. Bake another 5 minutes, or until golden and fragrant.

Cool Completely. Let the granola cool for at least 20 minutes—it crisps up as it cools. (Good luck waiting!)

Add Rose Petals. Once cool, toss in the dried rose petals and store or enjoy immediately.

Jenné’s Recipe Tips

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.

Recipe Variations

Make this tahini granola your own with fun, optional twists!

Coconut Cardamon: Add ½ cup of unsweetened coconut flakes and ¼ teaspoon ground cardamom to the dry ingredients before baking. The coconut toasts perfectly in the oven, adding crisp texture and a tropical aroma.
Sesame Date: After baking and cooling the recipe as outlined, stir in ½ cup chopped Medjool dates and 1 tablespoon toasted sesame seeds. The chewy dates and nutty sesame enhance the tahini flavor and add extra texture.
Fig & Walnut Spice: Mix ½ cup chopped dried figs and ½ cup roughly chopped walnuts into the granola before baking, plus an extra ¼ teaspoon cinnamon for a cozy, earthy balance to the floral rose.

Serving Suggestions

I love eating this granola by the handful as a snack, serving it over yogurt or smoothie bowls, or even adding it atop desserts! Here are a few of my favorite recipes to pair it with:

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.

Frequently Asked Questions

What kind of oats work best?

Use old-fashioned rolled oats for the perfect crispy granola texture. Avoid quick oats, as they make the granola too soft.

Can I skip the rose petals?

Absolutely. The granola is delicious on its own, or you can replace the rose with dried cranberries, cherries, or coconut flakes.

Can I use another nut instead of pistachios?

Yes! Almonds, pecans, cashews, or walnuts all work well. Choose raw or lightly roasted nuts and chop them coarsely so they toast evenly with the oats. For a nut-free version use pepitas or shelled sunflower seeds.

More Healthy Breakfast Recipes

Cook ModePrevent your screen from going dark

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.

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.

Recipe Pro-Tips

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.

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