"Inspired by Golden Milk, this nourishing granola celebrates a very special superfood ingredient: turmeric! While turmeric is certainly not a typical granola ingredient, combining it with vanilla, cinnamon, ginger, and cardamon creates a wonderfully cozy vibe. Turmeric has countless health benefits, so I’m trying to work it into my diet in as many ways as possible (including breakfast!). This granola has become a favorite in our house, and I’m thrilled to be sharing it with the Coconut Bowls community. We especially love it on a tropical smoothie bowl, but this versatile granola can serve as breakfast, an on-the-go snack, or even a nourishing dessert."
1/2 c coconut oil
1/2 c maple syrup
2 tsp vanilla
3 cups rolled oats
1 cup macadamia nuts
1 tbsp turmeric
1 tsp cinnamon
1 tsp ginger root powder
1/4 tsp cardamom
Preheat the oven to 350°F.
In a small pot over low heat (or in a microwave), melt the coconut oil and maple syrup together, then remove from the stove and cool for 5-10 minutes.
Stir in the vanilla.
In a mixing bowl, combine the oats, macadamias, and spices, then mix.
Pour the wet ingredients over the dry ingredients and mix well until the oats are evenly coated.
Spread the mixture across a large sheet tray (or, if needed, divide it between two smaller sheet trays; the granola will brown more effectively if it has more contact with the metal).
Bake at 350° for about ~35-40 minutes until the oats are evenly and lightly browned. Stir after 10 and 20 minutes. Don’t stir toward the end of the baking time or after you take the granola out; leaving it undisturbed will help it to form some larger clumps.
Cool completely by setting the sheet tray on a wire rack; this will help the granola to crisp, so don’t rush this step!
Only after the granola has cooled completely, store it in a sealed container at room temperature for a week or in the freezer for up to several months.
New to turmeric? Feel free to start small. Turmeric has a delightful but distinctive flavor, so you may want to start with 1 tsp (instead of 1 tbsp).
Need a nut-free option? You can use sunflower seeds and/or pumpkin seeds instead of the macadamias.
Want to add a tropical vibe? Add coconut flakes five minutes before the end of the baking time. Don’t add it at the beginning or it will burn!
For a gluten-free option, make sure to use certified gluten-free oats.
Lee, a.k.a. The Rogue Brussel Sprout, is a recipe developer, food photographer, and food blogger. She loves to cook with fresh, colorful, seasonal, and local ingredients and seeks to celebrate the beauty and diversity of plants. Her favorite things to make are giant rainbow salads and nourishing dips for weekend snack board dinners. Lee is based in Vermont and on Kaua’i, the northernmost Hawaiian island; both places have very special, locally-focused, plant-based food cultures. Lee loves to travel and to explore new places on foot; she often walks 12-15 miles a day and finds peace through moving meditation.