If you have been following for a while you probably know how much I have been obsessed with turmeric, I have literally been having it in everything! Most people think of turmeric as a spice to have only in savoury dishes, I on the opposite, love using in sweet dishes, like porridge, smoothies and baking.

Turneric boosts incredible anti inflammatory properties and it’s has also been proven to help preventing cancer, therefore it’s definitely a spice you want to use more in the kitchen. I love the subtle spicy flavour combined with the coconut chips and the agave nectar and because if its bright yellow colour this granola is also one of the prettiest I have ever made! J

Ingredients – make a regular size jar

1 cup of jumbo oats

½ cup of mixed nuts of your choice (I have used a mix of almonds and walnuts)

½ cup of pumpkin seeds

½ cup of buckwheat groats

½ cup of unsweetened coconut chips

2 teaspoon of turmeric powder

1 teaspoon of ginger powder

3 tablespoons of melted coconut oil

2 tablespoons of liquid sweetener of your choice (I have used agave nectar)


Start by preheating the oven at 150 degrees Celsius.

Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.

Place the oats, chopped nuts, pumpkin seeds, buckwheat groats, coconut chips, turmeric and ginger powder into a mixing bowl. Pour over the melted coconut oil and the liquid sweeter of your choice. Mix everything well together.

Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. The granola will be ready once it starts to turn into a darker yellow colour.

Remove the granola from the oven and let it cooled down completely.

.Once the granola has cooled down store it into a hair tight jar for several weeks.



Share This Recipe:

Leave a Reply