Start your morning with a nutrient-packed bowl of Golden Turmeric Hemp Granola, a delicious blend of heart-healthy oats, crunchy hemp and pumpkin seeds, earthy tahini, golden raisins and just a touch of maple syrup, along with the vibrant, anti-inflammatory power of turmeric. This easy-to-make granola not only boosts your energy but also supports a healthy immune system and digestion. Whether you enjoy it with plant-based yogurt or milk, or as a stand-alone snack or trail mix, this golden-hued granola is the perfect way to fuel your day. Plus, it’s packed with omega-3s, antioxidants, and fiber—making it as good for your body as it is for your taste buds.
This super healthy granola recipe contains no added oils, only optional salt, and just a hint of maple syrup, making it a super healthy option for your daily meal planning. Mix up a batch and enjoy it all week long for a hearty breakfast bowl, in a simple plant-based yogurt parfait, or sprinkled over fruit sorbet. Store it in an airtight gallon glass jar in your pantry to enjoy this home-made granola over a few weeks. Learn more about the health benefits of oats, as well as oat cooking tips here. And check out more tips on how to use fresh turmeric root in the kitchen here.
Making Golden Turmeric Hemp Granola in my kitchen in Ojai.
Follow along with this Step-By-Step Guide:
Mix oats, pumpkin seeds, coconut, hemp seeds, and salt (optional) in a large mixing bowl.Place tahini, orange juice, maple syrup, vanilla, turmeric, and cardamom in a microwaveable bowl. Heat for 2 minutes.Mix the tahini-turmeric mixture until smooth.Mix the tahini-turmeric mixture into the oats mixture, and stir well to combine.Pour granola on a baking sheet.Spread evenly on baking sheet and bake, stirring every 5 minutes, at 350 F for 20-25 minutes.Remove from the oven and stir in golden raisins.Store in an air-tight container after it is cool. Enjoy!
Golden Turmeric Hemp Granola: A Healthy, Anti-Inflammatory Breakfast
Try this Golden Turmeric Hemp Granola for a nutritious, crunchy breakfast packed with anti-inflammatory benefits. Made with turmeric, pumpkin and hemp seeds, raisins, and oats, this vegan gluten-free granola recipe is perfect for a wholesome start to your day.
Mix oats, pumpkin seeds, coconut, hemp seeds, and salt (optional) in a large mixing bowl.
Preheat oven to 350 F.
Mix tahini, orange juice, maple syrup, vanilla, turmeric, cardamom, and black pepper in a microwavable dish. Heat for 2 minutes. Stir well until smooth.
Pour into the oat mixture, tossing until well distributed.
Pour the granola mixture onto a baking sheet and spread out evenly. Place in oven.
Bake for about 20-25 minutes, stirring every five minutes, until golden brown.
Remove from oven, stir in raisins, cool, and store in an airtight container.
Made a half batch of your turmeric granola, subbing in 1 cup of quinoa flakes for 1 cup of the oats. This worked nicely, and I will do it that way again. Used dark raisins and omitted the coconut flakes. Amazed you can make a delicious granola without oil and not much sweetener compared to most granola recipes. This one will make it into my granola rotation.
Your detox goji berry granola in your book, California Vegan, is now my favorite. I leave out the chamomile and add plant milk instead. Also like your snow pea udon salad in the book. I added 1/2 cup aduki beans per serving, for protein. I subbed in buckwheat soba noodles and the texture of it wasn’t right for the salad. I’ll try udon or high protein spaghetti noodles next time. Thanks for the terrific recipes!
This granola recipe is so easy and so good. I love to make a big batch and store it in a large glass jar in my pantry to use all week long.
Sounds great! Glad you’re enjoying the recipe.
Made a half batch of your turmeric granola, subbing in 1 cup of quinoa flakes for 1 cup of the oats. This worked nicely, and I will do it that way again. Used dark raisins and omitted the coconut flakes. Amazed you can make a delicious granola without oil and not much sweetener compared to most granola recipes. This one will make it into my granola rotation.
Your detox goji berry granola in your book, California Vegan, is now my favorite. I leave out the chamomile and add plant milk instead. Also like your snow pea udon salad in the book. I added 1/2 cup aduki beans per serving, for protein. I subbed in buckwheat soba noodles and the texture of it wasn’t right for the salad. I’ll try udon or high protein spaghetti noodles next time. Thanks for the terrific recipes!
Thank you for your kind words! I’m so glad you enjoyed these recipes!