Turmeric and Spice Granola

turmeric spice granola 2

I’ve been putting turmeric in nearly everything lately and even recently bought some fresh turmeric root for the first time ever (it was great in stir fry with fresh ginger). I know turmeric is incredibly good for you and has great flavor, but often forget about it when I’m choosing my spices for a dish. I think it’s become more of a habit to reach for it now and don’t plan to forget about this incredible spice!

I regularly make homemade grain-free granola and while whipping up a batch one day, decided to try adding a little turmeric to it. I liked the way it turned out a lot, but tweaked the recipe slightly the second time I made it and liked it even better. Hope you enjoy it too!

turmeric spice granola

Ingredients:

  • 5-6 cups finely shredded unsweetened coconut
  • ~2.5 cups raw pumpkin seeds (I used raw sprouted ones)
  • ~2 cups raw sunflower seeds
  • 1/2 cup coconut oil, melted
  • 1 Tbsp pure vanilla extract (I like this brand)
  • 2-3 Tbsp raw honey or to taste
  • Pinch of sea salt
  • 2 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 + 1/8 tsp ground turmeric

Directions:

  1. Preheat oven to 325 degrees F.
  2. Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
  3. In a bowl or glass measuring cup, mix together the coconut oil, vanilla, raw honey, sea salt and spices.
  4. Pour oil and spice mixture over the coconut and seeds. Stir well to coat. If need be, divide granola up between two baking sheets, but make sure it’s not spread too thin, so the coconut doesn’t burn!
  5. Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark!
  6. Cool completely and store in glass jars.

 

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Pumpkin Spice Granola

Pumpkin spice granola

I’ve still been on a kick of making homemade granola and decided it was time for a fall-inspired variety. After all, tis the season for pumpkin spice, right? It makes the house smell so cozy and warm too. It’s actually the first time I’ve used pumpkin seeds in homemade granola and I must say, I really like it. The addition of the almond butter adds a nice coating on the coconut flakes, especially if you use a grittier, freshly ground almond butter, but any kind will work. In this case, I used freshly ground almond butter from the store.

Meanwhile, I still plan on filling you all in on my Jamaica experience sometime soon. I’ve been a little distracted though because last Thursday, we got a new 5-month old kitten! Jesse and I both felt ready after the loss of Mila and found a kitten on Craigslist that urgently needed a new home. Long story short, she was in a home going through a domestic violence divorce. We stepped in and rescued her, and named her Frankie. Here’s a picture of our sweet girl:

Frankie, our new kitty

Ingredients:

  • 6-7 cups unsweetened coconut flakes 
  • 2 cups raw pumpkin seeds (aka pepitas) 
  • 1/3 cup coconut oil, melted
  • 1-2 Tbsp raw honey
  • 2 tsp pure vanilla extract (I like this brand)
  • 4 Tbsp unsweetened almond butter (melt slightly if it’s really stiff)
  • 1 Tbsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • Dash of sea salt
  • 3/4 cup unsweetened dried currants

Directions:

  1. Preheat oven to 325 degrees F.
  2. Pour the coconut chips and pumpkin seeds on a large baking sheet.
  3. In a small bowl, gently whisk together the coconut oil, vanilla, raw honey, sea salt, cinnamon, ginger, nutmeg and cloves. Once blended, whisk in the almond butter until smooth.
  4. Pour coconut oil mixture over the coconut flakes and pumpkin seeds, stirring well to coat. Spread out evenly on the baking pan and then place in the preheated oven for 15 minutes.
  5. Remove the granola after the 15 minutes and stir. Place back in oven for 10-15 more minutes or until all the granola is golden brown.
  6. Let cool almost completely and then stir in the currants.

Pumpkin Spice Granola

Fast

Figgy Coconut Granola

Figgy coconut granola

We recently started making granola again at home, per Jesse’s request. We made it a couple weeks ago or I guess I should say he did — he wanted to do it on his own. He picked out what he wanted at the store and then followed the gist of one of my other granola recipes. I admit that I was there helping a little though. He made it all by himself, but I just gave him a few helpful tips and made sure he knew what he was doing and where to find stuff (that he doesn’t normally use). Anyway, he did a great job and his granola turned out delicious. This is not that recipe, but rather, another variation we came up with together over the weekend. It’s toasty, a little salty, spiced, crunchy, coconutty and slightly sweet. It’s perfect and a fantastic homemade yogurt topper, if you ask me. Just try not to eat too much!

Ingredients:

  • 2 cups unsweetened coconut flakes (use these, not the fine shreds)
  • 1.5 cups raw unsalted sunflower seeds
  • 1.25 cups sliced or slivered blanched almonds
  • 1/4 cup coconut oil, melted
  • 1 Tbsp raw honey
  • 2 tsp pure vanilla extract
  • 1 Tbsp cinnamon
  • 1/4 – 1/2 tsp ground cardamom
  • Pinch of sea salt
  • 3/4 cup chopped dried mission figs

Figgy coconut granola

Directions:

  1. Preheat oven to 325 degrees.
  2. On a large baking sheet, mix together the coconut, sunflower seeds and almonds. In a small mixing bowl, stir together the coconut oil, honey, vanilla, cinnamon, cardamom and sea salt. Once mixed well, pour on top of the coconut/seed/nut mixture and stir until well coated.
  3. Bake for 15 minutes. Remove from oven and stir. Bake for 10-15 minutes more or until golden brown.
  4. Let cool slightly and then add the chopped figs.
  5. Once completely cool, store in jars. Enjoy with full-fat yogurt, ice cream, milk of choice or just plain. It makes a great travel food too.

Figgy coconut granola

Coconut Spice Almond Granola

Spiced coconut almond granola. I swear this isn’t burnt! It got a little extra toasty, but I like it that way. Plus, the dates make it look darker.

After making this recipe, it occurred to me why I never make granola … it’s way too addicting. It’s hard for me to stop picking and nibbling at it, but gosh it’s good. It’s especially good with the thick, rich, half-and-half 24-hour yogurt (made with pasture raised half-and-half) that I have in my fridge right now. Each of these things is a treat on its own, but combined is even better. It’d be delicious with full-fat coconut milk as well, or homemade nut milk.

Ingredients:

  • 4 cups sliced raw almonds
  • 2 cups unsweetened coconut flakes (use this, not the fine shreds)
  • 3 Tbsp coconut oil, melted
  • 1 Tbsp raw honey
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • Pinch of sea salt
  • 3/4 cup Medjool dates, pitted & chopped (probably about 8-12 dates)
Granola mixture ready for the oven.
Dates go in after the granola is done baking, otherwise they’ll shrivel up to nothing.

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix almonds and coconut flakes together on a large baking sheet.
  3. In a small bowl, mix together the melted coconut oil, honey, vanilla, cinnamon, ginger and sea salt. Pour over almonds and coconut and mix well. Also, feel free to add more cinnamon or ginger if you want it spicier.
  4. Bake for 15 minutes. Then, mix the granola and bake for 10-15 minutes more or until mixture is golden brown. (Note: I let mine get a little extra toasty this time around, so it’s a little darker than golden!).
  5. Let granola cool a bit and then mix in the chopped dates.