Turmeric Spice Granola

I spent this quiet Sunday playing board games, the perfect time for baking a batch of granola in the background. For the last several years, my granola style has been inspired from Amy Chaplin’s Whole Food Cooking Every Day. I love that she uses brown rice syrup for a hint of sweetness without being overtly sweet. Brown rice syrup has a lower glycemic index than sugar, so it’s good for people watching their sugar intake.

Riffing on her recipe countless times, I omit her raw buckwheat addition, which is too hard on my teeth. I sub extra oats instead. If you don’t have the exact amounts of the nuts, seeds, oats, or coconut, compensate by adding more of other ingredients so you have the same total amount in the end. For example, today I didn’t have pumpkin seeds, so I added more almonds. Be flexible. I also have increased the oven temp from 300F to 325F because I found it took over an hour to bake at the lower temp.

This is a my adaptation of her turmeric spice granola variation. I omit her smashed squash, just using the turmeric and other spices to add warmth and interest to this already-wonderful granola. If you want a plainer granola, just omit the turmeric, cardamom, nutmeg, and allspice. I like it for breakfast with warmed oatmilk. It’s also nice for snacks, and makes great gifts.

turmeric spice granola recipe

6 cups rolled oats

4 cups unsweetened dried flaked coconut

3 cups combination of whole raw almonds, raw pumpkin seeds, and other raw nuts

1/2 cup sunflower seeds

1/2 cup raw sesame seeds

1/4 cup chia seeds

1 teaspoon fine sea salt

2 teaspoons ground cinnamon

4 teaspoons turmeric

2 teaspoons ground cardamom

1/2 teaspoon ground allspice

2 teaspoons freshly grated nutmeg

1/2 cup coconut oil

3/4 cup brown rice syrup

1 tablespoon vanilla


Preheat the oven to 325F. Line two rimmed baking sheets with parchment paper and set aside.

Combine the oats, coconut, almonds, raw nuts, seeds, salt and spices in a large bowl. I use the largest and widest bowl I have for easy stirring.

In a small saucepan, combine the coconut oil and brown rice syrup. Gently warm over low heat, stirring until smooth. Then add the vanilla and stir again. Pour the syrup over the oat-nut mixture and mix well to combine.

Divide the mixture between the baking sheets and spread out evenly. Bake for 15 minutes, then stir and rotate the trays. Then return the trays to the oven for another 15 minutes, or until the granola is toasted and fragrant. You can bake longer for more crispiness, but make sure to lot let it burn. It will crisp further as it cools. Remove from heat and let cool completely. Store in airtight jars or a gallon-size Ziploc bag.

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