Turmeric Ginger Granola – this granola is full of warming fall spices. It’s perfect on top of a smoothie bowl, yogurt, with your favorite type of milk, or all on it’s own! (grain free, gluten free, paleo, low FODMAP!)
Last week, I was invited by Sprouts to attend an event that focused on turmeric. I was so excited to attend because, despite being quite the nutrition nerd, I was pretty much in the dark about all things turmeric.
So, what is turmeric? It’s a spice that is related to ginger (the two roots actually look very similar!) that has been used as a flavor enhancer and for it’s medicinal properties for many generations. It is the spice that makes yellow curry yellow!
Why is turmeric so trendy right now? Research is finding that the chemical in turmeric called curcumin may have anti inflammatory properties. You can read more about turmeric and curcumin here and here!
In addition to learning about WHAT turmeric was and WHY we should consume it on a regular basis, we were also lucky enough to taste some turmeric boost in yogurt, on apples, and we were able to sample golden milk! Yum!!!
At the event, we couldn’t stop talking about how delicious turmeric and ginger would be together….so naturally I had to pair the two when creating this crunchy granola.
With summer on the way out, I’m really trying to shift gears in the cooking department by using different herbs and spices. This granola is the perfect example of that! Together, turmeric and ginger have a warm and spicy flavor that tastes delicious over a smoothie bowl (for those still 90 degree days), with almond milk, or all on it’s own!
I’ve been devouring this stuff on my morning smoothies, and the crunch and crispness of the granola is perfect.
For those with dietary restrictions, please note that this granola can easily be made vegan by subbing a flax egg for the egg white, contains no grains or gluten, minimal amounts of maple syrup, and is low FODMAP.
But, besides all that….it’s just plain good!The perfect breakfast, snack time, or treat addition: Turmeric Ginger Granola #ad Click To Tweet
If you give this Turmeric Ginger Granola a try, share a picture on instagram with #trebleinthekitchen so I can check it out!
- 2 cups unsweetened shredded coconut
- 2 cups raw walnuts
- 2 cups raw pecans
- 1 cup sunflower seeds
- 1 egg white, slightly beaten with 2 Tbsp of water*
- 3 Tbsp melted coconut oil
- ⅓ cup maple syrup 1 tsp cinnaomn
- 2 Tbsp turmeric (can use Turmeric Boost)
- 1 tsp ground ginger
- ½ tsp salt
- 1 tsp vanilla extract
- Preheat the oven to 300 degrees fahrenheit.
- In the bowl of a food processor or high powered blender, combine the coconut, walnuts, pecans, and sunflower seeds. Pulse until everything is chopped up but not completely ground. There will still be a few larger pieces of nuts, but that is ok because we want our granola to have texture and crunch!
- In a small sauce pan, heat the maple syrup and the coconut oil until slightly bubbly.
- Remove the sauce pan from heat and add the cinnamon, turmeric, ginger, salt, and vanilla extract..
- Mix the nut mixture in with the wet ingredients (including the egg white and water) until thoroughly coated.
- Line a rimmed baking sheet with a silpat baking mat or parchment paper.
- Spread the granola mixture on the baking sheet in an even layer.
- Place in the oven and bake for 20 minutes. When the timer goes off, DO NOT STIR the granola. This will give you big clusters. Simply check to make sure everything is cooking evenly.
- Place the granola back in the oven for 20 more minutes.
- Remove from the oven and allow to cool on the pan completely before stirring and serving! I don’t break mine up into pieces until it is completely cook so that I have more large chunks
Thank you to Sprouts for inviting me to this event, and thank you Suzanne Farrell of Cherry Creek Nutrition for educating me about turmeric!
Question of the Day:
- How do you like to enjoy turmeric?
Looking for more breakfast recipes? Check these out: