(10 votes, average: 4.30 out of 5)
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A golden-hued granola blend, infused with the health and warmth of turmeric, whole grains, hemp seeds, tahini, pumpkin seeds, golden raisins and just a touch of maple syrup. Does this granola recipe get any better than that?
Ingredients
Scale
- 6 cups old-fashioned oats
- ½ cup pumpkin seeds
- ½ cup shredded coconut, unsweetened
- ½ cup hemp seeds
- ¼ teaspoon salt (optional)
- ½ cup tahini
- ½ cup orange juice
- 3 tablespoons maple syrup
- 2 tablespoons agave syrup
- 1 teaspoon vanilla
- 1 teaspoon turmeric, ground
- 1 teaspoon cardamom, ground
- ¾ cup golden raisins
Instructions
- 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, and cardamom in a microwavable dish. Heat for 2 minutes. Stir well until smooth.
- Pour into the oat mixture, tossing until well distributed.
- Spread out granola mixture evenly into a baking sheet. 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.
- Makes about 8 1/2 cups (16 ½-cup servings)
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 364
- Sugar: 9 g
- Sodium: 10 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 14 g
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!