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Coconut Granola with Turmeric + Ginger

By Katherine Hanson


















Turmeric in your breakfast cereal… who would have thought? The Georgia Gold™ Turmeric Powder plays so nicely with the rich, sweet flavors of coconut and the warm, spicy notes of ginger powder, and when gently baked together with oats and a blend of nuts and seeds, turmeric turns everyday granola into something truly special.


This granola is perfect as breakfast cereal (it turns your cereal milk a delightful orange color!), as a topping for yogurt or ice cream, or on its own by the handful as a snack. The recipe calls for a mixture of pecans and cashews, but you can use whatever nuts you have on hand at home. Personally, I don’t care for dried fruit in my granola, but if you do, golden raisins and dried apples would pair nicely with this recipe.


Ingredients

Serves 4


3 tablespoons raw virgin coconut oil

3 tablespoons local honey

1 teaspoon pure vanilla extract

2 teaspoons Georgia Gold™ Turmeric Powder (fermented or plain)

1 ½ teaspoons ginger powder

¼ teaspoon cinnamon

1 ½ cups gluten-free oats

1 cup shredded unsweetened coconut flakes

½ cup chopped raw cashews

½ cup chopped raw pecans

2 tablespoons chia seeds

2 tablespoons hemp seeds

1 teaspoon kosher salt, to taste




Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.

  2. In a small saucepan, gently warm the coconut oil and honey, just enough to combine. Remove from heat, and add in the turmeric, ginger, and vanilla extract. Set aside and allow to cool slightly.

  3. Enjoy!

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