This loaded superfood turmeric granola bursts with good-for-you ingredients and has that perfect spiced vs sweet balance of flavor. And that crunch is so amazing, even if made without oil or egg whites! Make it part of your weekly meal-prep routine and enjoy a healthy and nourishing breakfast all week. Gluten-free and vegan.
We go through bags of granola each week. Mostly as a crunchy topping for our strawberry smoothie bowls (yes, we are obsessed), but also just for a quick breakfast with plant milk and berries.
So when I prepare my own granola from scratch, then it feels like a special morning! This vanilla almond granola is my go-to recipe to make at home, but also, this spiced sweet potato granola is amazing when you have the extra time to cook the root vegetable.
And I thought we were in need for one more homemade granola recipe on the blog. But not just any kind, a loaded superfood turmeric granola with goji berries! ❤️ You know how much I love turmeric: the color, the nice punch of spiced flavor and all of its nutrients: turmeric is such an amazing spice we would all benefit from enjoying more! And it worked out great here.
This granola is SO FLAVORFUL I promise, please don't fear the turmeric in a breakfast recipe! Turmeric goes amazingly in sweet recipes, especially when paired with maple syrup, as it gently spices up the recipe without being too overpowering and also helps complement the sweetness. Plus, it brings a whole lot of anti-inflammatory properties to the granola.
In this case, the turmeric powder is also paired with cinnamon to balance out the spices and a handful of goji berries. This chewy dried fruit is bright red and sweet and similarly to cranberries, a tad sour, which is such a perfect final touch for this granola. And look at that contrast of red and yellow, I love it.
As a side note, I mentioned how I eat granola mostly over smoothie bowls, but I think the best way to enjoy this specific one is actually with milk: you will enjoy the beautiful and appetizing yellow hue the granola gives to the milk! It's like a golden milk cereal bowl! I also love how this recipe stays SUPER crunchy for days and even after being in milk. Made without oil or tons of refined sugar, but still has a very nice crisp.
I included a ton of nutrient-dense foods here (aka superfood!) such as pumpkin seeds, hemp seeds, flax seeds, spices, oats, almonds, goji berries and cacao nibs. This recipe is so versatile and can definitely be modified to your taste, so be sure to read below.
I hope you give it a try! 😀
Highlights of this recipe
- Healthy and especially rich in antioxidant, omega-3 fats and fiber.
- Simple recipe and easy
- SO crunchy!
- Can make a large batch as it stores well
- No cooking on the stove required
- Perfectly spiced
- Very versatile
- Made without oil, refined granulated sugar and honey
- Vegan, dairy-free and gluten-free
What you'll need
- Rolled oats: choose the thick kind, also called old fashioned, for best texture and maximum health benefits. If looking for a gluten-free recipe, then choose certified GF oats.
- Coconut flakes: they add so much texture! Coconut flakes are such a great whole food as it is not processed much and so rich in fiber (and manganese). Choose unsweetened.
- Almonds and pumpkin seeds: can also swap for other nuts and seeds as you wish, see below for more ideas!
- Cacao nibs: boost the granola with a tons of antioxidants, but also a nice crunch and earthy flavor.
- Cinnamon and turmeric powder: flavor the granola, but also add a heaping serving of antioxidants as well.
- Goji berries: so rich in antioxidants and add a nice chewy texture to balance the crispy granola.
- Hemp and ground flax seeds: ultra rich in omega-3 fats and the flax helps create those nice clusters, so don't omit if possible.
- Maple syrup: adds an amazing caramel-like flavor, but can also use brown rice syrup.
- Almond butter: adds a delicious nutty flavor and helps create a thick sauce with the maple syrup to clump the granola into mini clusters once baked.
- Vanilla extract
How to make superfood turmeric granola
Pre-heat the oven to 300º and line a baking sheet with parchment paper.
In a medium bowl, combine the almond butter with the maple syrup, cinnamon and turmeric powder. Whisk well until smooth and combined. You want to ensure there are no clumps of almond butter anymore.
In a large bowl, combine all the dry ingredients (oats, pumpkin seeds, almonds, coconut flakes, ground flax, hemp seeds, cacao nibs and salt).
Then, pour the sticky wet almond butter mixture over the dry ingredients and stir well until uniform. It will take 1-2 minutes of stirring so it really becomes all combined and free of any dry spots.
Transfer the mixture over the prepared baking sheet and use the back of a spoon or a spatula to spread it out while pressing on it. I like to keep the granola all in one compact layer without many empty spots in the middle so it can clump nicely while it bakes.
Bake in the oven for 15 min, then stir and spread/press once more. The edges and surrounding of the granola always tend to cook quicker, so be sure to stir well mid-cooking. Then, bake again for 15 minutes.
When the granola is done, then sprinkle the goji berries all over without touching the granola and bake for another 2 minutes. This is optional, you don't have to roast the berries, you can just add them to the cold granola.
Take the granola out of the oven and let it completely cool down on the baking sheet without touching it. This will allow it to crisp and clump nicely, so be patient!
Watch how to make it
- The way you spread the granola is kinda important to ensure best crispy texture. Avoid chunks of granola scattered all over on the baking sheet, but instead, keep the mixture all in one layer and also all cohesive, if that makes any sense. You should not see many empty spots!
- Granolas can burn quickly! So, watch carefully, especially in the last few minutes, and take it out a little earlier if you feel like it is getting too browned. Every oven is different, so baking time may vary slightly.
- You need to add the goji berries completely at the end once done baking or only roast them for 1-2 min.
- The granola NEEDS to cool down before enjoying, this is part of the process. Cooling it down will crisp the granola and allow the forming of mini clusters.
- I highly recommend not to omit or swap the ground flax as it is responsible for the formation of the small clusters.
There are a few ways you can modify this recipe to your taste, as long as you keep the ratio liquid vs dry.
You can play around with the spices and add more, such as nutmeg, black pepper, ginger, cardamom and even, feel free to add more turmeric for a stronger flavor. The turmeric flavor is mild to moderate, to my taste anyway, so it can take a little more if you want an extra spiced version. I also found that the spices mellow out as the granola cools down, just something to keep in mind.
Then, you can also swap the seeds and nuts as you wish. For example, try including walnuts, pecans, sesame seeds, cashews, poppy seeds or sunflower seeds. Be careful to swap for equal amounts, though!
Then, also experiment with chocolate chips, dried cranberries, raisins, freeze dried or dehydrated fruits such as strawberries and raspberries. Make sure to add them only at the end when the granola is done baking and cooling down!
This granola is absolutely amazing simply served with milk and fresh fruits. The spices and maple syrup slowly diffuse into the milk to color and flavor it beautifully, just like a sweet golden milk! Try pairing with chopped apples or pear to complement the spices.
Also, we eat smoothie bowls often, so this granola is going to be perfect to add a crunchy and spiced topping to frozen bowls. It would pair well with this peach smoothie bowl or a vanilla smoothie bowl.
Use this crispy granola to add a nice crunch to a tropical coconut chia parfait. You can also check out this video of what I eat in a day to get more inspiration on how to make a chia and yogurt parfait.
More pairing suggestions include:
- Warm chia pudding
- Flaxseed pudding
- Vegan raspberry mousse
- Hemp chocolate milk
- Coconut whipped cream
- Vegan avocado chocolate pudding
- Overnight oats
Be sure to first let the granola completely cool down before touching and storing.
Once ready, then transfer to an air-tight container, preferably a glass container, and keep at room temperature for up to 1 week (or 2 weeks in the fridge). This granola stores very well and keeps its nice crispy texture, making it a great recipe to prep ahead.
And did you know that you can also freeze granola! This is perfect to batch cook more if you are into meal-prep or freeze half of it if you know you won't finish it on time.
I highly recommend avoiding quick cooking oats and use the thicker old fashioned kind of oats. Quick cooking might give you a result that's a little mushy and with a texture that's not very pleasant.
I haven't tried using other seed/nut butter to make it, but I would think that tahini or pumpkin seed butter instead of almond butter would work just the same to make this recipe nut-free. Also, in that case, swap the almonds for more seeds.
No, you need to use ground flax to make this recipe. Ground flax makes it possible for the omega-3 to be absorbed by the gut and also, the powdery ground flax texture will help create little clumps. You can buy already ground flax at the grocery store or grind the seeds yourself using a high-speed blender (once ground, keep it in the fridge).
More turmeric recipes you might like
- Turmeric hot chocolate
- Silken tofu scramble
- Turmeric bread
- Garlic turmeric fried rice
- Vegan egg bites
- Ginger turmeric glowing shots
- Tofu scramble breakfast sandwich
- Turmeric blueberry oatmeal
- Vegan savory breakfast power bowl
I hope you like this superfood turmeric granola as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Superfood Turmeric Granola with Goji Berries
- ½ cup maple syrup
- ¼ cup almond butter
- 1 tsp vanilla extract
- 1½ tsp turmeric powder
- 1 tsp cinnamon
- 2 cups rolled oats
- ¾ cup coconut flakes
- ⅓ cup almonds - roughly chopped
- ¼ cup cacao nibs
- ¼ cup ground flax seeds
- ¼ cup hemp seeds
- ¼ cup pumpkin seeds
- pinch of salt
- ⅓ cup goji berries
- Pre-heat the oven to 300º and line a baking sheet with parchment paper.
- Add the almond butter, maple syrup, turmeric and cinnamon to a medium bowl and whisk well until smooth. Set aside.
- Combine the dry ingredients in a large bowl (EXCEPT for the goji berries) and then, pour the wet mixture over. Stir well to coat all the ingredients, which can take a whole minute of stirring until uniform (it should be sticky and feels a little thick).
- Pour the granola mixture over the prepared baking sheet and use a spatula to spread/press it out nicely on one layer but compact without many empty spots on the baking sheet. Bake for 15 minutes, then stir/flip gently the granola and bake for another 15 minutes (watch carefully in the last few minutes so it does not burn).
- Then, sprinkle the goji berries over and bake for about 1-2 more minutes (this is optional, the goji berries don't have to be roasted).
- Leave the granola untouched at room temperature until completely cooled down: it will crisp while resting and chilling! Then, transfer in a glass storing container and enjoy with milk, over smoothie bowls or layered with chia parfaits for a nice crunch.
- The granola can be kept at room temperature for up to 1 week or in the fridge for 2 weeks. Can also be frozen!
- This recipe is pretty versatile as long as you keep the ratio liquid vs dry. Try swapping the almonds for walnuts, pecans or cashews and include different seeds such as sesame, sunflower or poppy seeds.
- I haven't tried making this recipe with different nut/seed butter, but if you must make it nut-free, then try using tahini or pumpkin seed butter instead of almond butter and swap the almonds for more seeds.
- You can also add more spices! This granola has a mild to moderate level of turmeric flavor, so you can add a dash extra if you are into stronger spice flavors. Also, try adding some cardamom, ginger, nutmeg or ground black pepper.
- This granola is amazing to garnish this strawberry smoothie bowl, peach smoothie bowl, coconut chia parfait or a warm chia pudding.