The idea to make this turmeric granola with goldenberry bloomed from the cereal aisle of my local Costco where I found myself intrigued by these giant boxes of golden turmeric cereal on display.
Turmeric is having a moment in the spotlight; hailed as a healing wonder spice with potent antioxidant and anti-inflammatory properties, turmeric is not just for curry and mustard anymore, it’s everywhere from lattes and golden milk to teeth whitening.
Now, this may very well be just another health fad, but if you’ve been reading this blog for a while you know that I find turmeric fascinating and we do use it quite a bit at home, so I welcome the chance to try it in new recipes.
So back to this granola, I decided I was going to make it after I spent a few minutes debating whether or not to get that box of turmeric cereal (I didn’t get it). I’ve been making huge batches of granola lately, usually on rainy Sunday mornings, creating exciting flavourful combination of oats, nuts, oil, sweetener, dried fruits and spices each time.
I love this brightly hued granola, it is probably one of our favourites yet; the warming spices of turmeric, ginger and nutmeg is especially wonderful during these cold months. Dried goldenberries (Physalis), also a “superfruit”, add a chewy texture, and sweet and tart notes to the granola.
This granola comes together effortlessly, a combination of rolled oats, nuts and pumpkin seeds with ribbons of coconut and a sprinkling of turmeric, ginger and nutmeg, it’s baked with coconut oil, maple syrup. It smells amazing when it’s baking; the turmeric imparts a subtle earthy flavour, it’s delicate and works in perfect harmony with the ginger, nutmeg and vanilla.
Out of the oven, the granola is finished off with the goldenberries, tangy ginger slices, apricots and raisins.
Lightly sweet, nutty, tart and crisp, this is a wonderful and vibrant granola – great for breakfast or a satiating snack. While the turmeric flavour is faint in the granola, feel free to use less turmeric if you’re still unsure, I’d start with a teaspoon.
- 5 cups old-fashioned rolled oats
- 1 cup chopped walnuts
- 1 cup chopped cashews
- 1 cup pumpkin seeds
- 1 cup coconut flakes or ribbons
- 1 tablespoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon sea salt or to taste
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup dried goldenberries
- 1/2 cup chopped dried ginger slices
- 1/2 cup chopped dried apricots
- 1/2 cup dried raisins or blueberries
- Preheat oven to 325 degrees F. and line a large rimmed baking sheet with parchment paper (you may need two baking sheets if you have a smaller oven)
- In a large bowl, combine oats, walnuts, cashews, pumpkin seeds and coconut flakes
- Add turmeric, ginger, nutmeg and salt, and mix well to combine
- Combine coconut oil and maple syrup in a small saucepan, heat gently over low heat until it starts to boil
- Take off heat and whisk in vanilla extract, then pour over oat mixture and mix well to coat
- Spread the mixture in an even layer on the prepared baking sheet(s)
- Bake for 35 – 40 minutes, stirring occasionally, until granola has a deep golden colour
- Remove granola from oven and stir in goldenberries, ginger slices, apricot and raisins
- Allow granola to cool completely before serving
- Keep granola in an airtight container and use within a month