Every now and then, usually through necessity, I adapt my basic granola recipe – Easy Economical Granola – and sometimes, just sometimes, I hit gold! In this case – almost literally – as this granola has a gorgeously sunshiny tint from the addition of ground turmeric 🙂 Turmeric, is of course, well-known for its superfood benefits – and paired with a sprinkle of black pepper and some ground ginger has anti-inflammatory qualities as well as being delicious.
The base of the granola is made up of oats, pumpkin seeds, sunflower seeds and coconut flakes – all fairly low cost ingredients which are also great for your body. The hint of coconutty flavour goes especially well with the spices.
Serve on its own, with a splash of milk, on top of a smoothie bowl or layered up with fruit and yogurt – it’s really versatile – and don’t forget to share any pics of what you make on my instagram or facebook (just use the tag #thebigwideworldandme)
Makes 1 large jar
- 3½ cups/350g oats
- ¾ cup/100g sunflower seeds
- ¾ cup/100g pumpkin seeds
- ¾ cup/55g coconut flakes
- ½ cup/100g coconut oil
- ½ cup/125ml maple syrup
- ¼ cup/60ml apple puree
- ½ tsp salt
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground turmeric
- black pepper
- ¾ cup/100g sultanas
- Preheat the oven to 150.
- Line two large baking trays with greaseproof paper.
- Place the coconut oil, maple syrup, apple puree, salt, cinnamon, ginger and turmeric in a small saucepan and heat gently, stirring until everything has melted together. Take off the heat and set aside.
- Combine the remaining ingredients, except the sultanas, in a large bowl and stir in the coconut oil mixture until everything is thoroughly coated.
- Spread out over the baking sheets and cook in the oven for around 30 mins until golden brown, stirring halfway through.
- Leave to cool on the trays before mixing in the sultanas.
- Store in an airtight jar. It should stay fresh for at least a month.