Superfood Turmeric Granola with Goji Berries

View on a cereal bowl made with a superfood turmeric granola with plant milk and sliced bananas.

5 from 2 votes

Superfood Turmeric Granola with Goji Berries

This homemade 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 this recipe is 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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: breakfast, gluten-free, granola, healthy, Vegan

Servings: servings

Calories: 365kcal

Author: Jessica Laroche

Ingredients

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 or raisins to add at the end

Instructions

Preheat the oven to 300ºF 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 or raisins) 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 feel 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 or raisins 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.

Video

Notes

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, chia and flaxseed pudding or a warm chia pudding.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition