I've always enjoyed turmeric, but for some reason 2022 has been The Year of Turmeric for me. The organic farm we stay on every winter on Kaua'i grows the most beautiful turmeric root, and this past winter in particular we made turmeric EVERYTHING. We put it in stirfries and in sauces, in salad dressings and in smoothies, and even started drinking turmeric in juice (thanks to Kaua'i Juice Co!). My long-time turmeric love and more recent turmeric obsession got me wondering: what else can I put this magical golden root in?
My latest turmeric win: granola! Believe it or not, there's an entire tablespoon (!!!) of golden, nourishing, anti-inflammatory turmeric in this granola recipe. When combined with a bunch of cozy spices like cinnamon, ginger, and cardamon, the turmeric flavor is detectable but not overpowering; it provides a subtle earthy backdrop to the other flavors. Overall, this granola's flavors are inspired by Golden Milk, which is nut milk blended with turmeric and other warming spices.
While turmeric is definitely not a typical granola ingredient, it works beautifully! If you're a turmeric lover like we are, you definitely need to try this recipe. And if you're a turmeric skeptic, try it using half the amount. This powerful little root has so many health benefits that it really deserves to make a frequent appearance in your diet. Make sure to check out my Caramelized Lemon Turmeric Sauce too!
A More Nourishing Option
I'm the world's biggest granola lover. However, many store bought granolas are loaded with oil and sugar (both of which help them to crisp up). Even the "healthy" options at our local food Co-Op have more oil and sugar than I'd like. For that reason, homemade granola is really the way to go. Plus homemade granola is super easy too!
In this version, I use coconut oil and maple syrup. Even though they're oil and sugar, respectively, they're used in moderation and are much better-for-the-body options than their more refined counterparts. Instead of being loaded with sugar, this granola gets its flavor from a whole bunch of beautiful spices.
This is actually the fourth granola recipe I have here on the blog! Be sure to also check out my Coconut MacNut Granola, which is what this golden version is based on and has a similar coconut oil / maple syrup approach. My Banana Bread Granola is a go-to for us and uses mashed banana in place of much of the fat. Or if you're looking for fall comfort food, definitely check out my Apple Pie Granola and my Pumpkin Pie Granola, which get their crisp from applesauce and pumpkin puree, respectively.
This granola unites several of our favorite Hawaiian ingredients: turmeric, ginger, and macadamia nuts. The organic farm we stay on grows both turmeric root and ginger root, and they're such special, magical flavors. There's nothing like the color of fresh turmeric root! This recipe uses the powdered versions of both since they're easy to find, but it's a decidedly Hawaiian-inspired combination.
And of course we can't talk about Hawaiian flavors without introducing my favorite nuts: macadamias! I'm a huge macadamia lover and I think they're the perfect addition to this Hawaiian-inspired granola. You'll toss the macadamias in the same mixture you'll use to coat the oats, which creates the most delightful turmeric-roasted macadamias. They have the perfect, buttery crunch!
Are you a coconut lover? Feel free to add in some coconut here! Just remember that you'll want to stir it in after baking, otherwise it will burn. Some toasted coconut chips would be a lovely addition.
Let's Talk Ingredients
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Maple syrup. I expect this recipe would work great with honey too, although I haven't tried it. Honey has a much stronger flavor and is actually sweeter than maple syrup.
Old fashioned oats
Turmeric. The star of the show! I suggest buying turmeric powder in small increments at a time at your local health food store. Like all spices, the fresher you can get it the better it will be. Although I love fresh turmeric root, it won't work well in this recipe since it will burn during the long cooking time, so powder is the way to go. Feel free to decrease the amount if you're a turmeric newbie.
Ginger. Same thing as above: fresh won't work well here, so use ginger root powder.
My love for this golden-hued anti-inflammatory powerhouse granola is immense! We just can't get enough of it. Granola can be used in so many ways, so it's a great thing to make on a weekend and then enjoy all week long. You can sprinkle this granola on top of yogurt, smoothie bowls or fruit, or just enjoy a bowl of it with your favorite nut milk. Bring it as an easy on-the-go snack in a little container. Sprinkle it on top of yogurt or fruit for a nourishing dessert. This granola even makes for a great homemade gift.
Turmeric in granola is definitely my new favorite trick! Can you believe there's an entire tablespoon of it in here?? I'm so excited for you to try this sunny granola and hope you enjoy it as much as we have!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
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Kissed with nourishing turmeric and other cozy spices, this golden-hued granola is easy to make and much better for you than any store bought granola. It's a lovely breakfast, a quick on-the-go snack, a great dessert, or even a special gift.
Melt the coconut oil and maple syrup over low heat, then remove from the stove and cool until luke warm. This also works fine in the microwave.
Stir in the vanilla.
In a mixing bowl, combine the oats, macadamias, and spices. Pour the wet mixture over the top and mix well to combine.
Spread the mixture across a very large sheet tray; the more contact the oats have with the sheet tray, the more effectively they’ll brown. If needed, divide it between two sheet trays.
Bake at 350 for about ~35-40 minutes until the oats are evenly and lightly browned. Stir after 10 and 20 minutes to make sure all of the mixture gets contact with the sheet tray. 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.
Store your granola in a sealed container to keep it crunchy!