Coconut Granola with Turmeric + Ginger

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, 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.


Coconut Granola with Turmeric and Ginger
Serves 4-6
 
3 tablespoons raw virgin coconut oil
3 tablespoons local honey or pure maple syrup
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

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. In a large bowl, mix together all remaining ingredients.  Pour the flavored honey and coconut oil mixture on top of the oat mixture, and stir to combine. Evenly spread the coated oat mixture onto the prepared baking tray.
4. Bake until lightly golden brown, about 10-15 minutes, making sure to rotate the pan halfway through.  Allow to cool, and toss with any dried fruit you might be adding.  Enjoy!

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