Crunchy Maple Turmeric Granola

There are two reasons why this granola is special. One, it’s incredibly crunchy – more so than your average granola; and two, it includes turmeric which adds an intriguing depth of flavour. I make a batch of granola every couple of weeks so there are plenty of opportunities for experimenting. Yet, I’ve been baking this version on repeat lately, each time wondering if it’s a fluke that it’s so good. Well, I can tell you it’s not. You will notice I give you a range of 1 to 2 tsp of ground turmeric to play with and if you’re skeptical about this, you can start with a lower amount for your first batch (I bet there will be a second). 

In other news, if you wonder what I’ve been up to I recently I have picked up a new hobby. And of course, gardening season has begun. I hope you are doing well and enjoying the wonderful Spring weather!

Crunchy Maple Turmeric Granola

• 2 cups rolled oats
• 2 cups sliced almonds
• 2 cups large coconut flakes
• 1 cup pecans
• 1 tsp ground cinnamon
• 1 to 2 tsp ground turmeric
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp pure vanilla extract
• 2 to 3 handfuls dried fruit

Preheat oven to 300F. In a large bowl, combine all dry ingredients (oats, sliced almonds, shaved coconut, pecans, spices and salt).

Add the wet ingredient (melted coconut oil, maple syrup and vanilla) and stir well to combine. Spread the granola onto two baking sheets.

Bake in preheated 300F oven for 25 to 30 minutes until the granola is golden, stirring halfway and rotating the baking sheets. Cool completely. 

Once the granola is at room temperature, add a few handfuls of dried fruit – I used dried blueberries and raisins, but cranberries work well too. Store in an airtight container.