Get rid of the packaged cereals and granolas. They’re most likely overloaded with sugar, salt and fat. And get with this awesome chewy, crunchy, slightly sweet, and just right Maple Walnut Turmeric Granola. Turmeric isn’t just for the savory dishes. It has a lovely, earthy flavor which compliments the maple and the walnut perfectly. It also adds a nice color and aroma, along with offering some pretty impressive anti-inflamatory properties.
MAPLE WALNUT TURMERIC GRANOLA
Vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
INGREDIENTS
- 3 ½ cups rolled oats * (use GF if needed)
- ½ cup oat bran (use GF if needed)
- ¼ cup raw, unsalted walnuts, finely chopped
- ¼ cup raw, unsalted sliced almonds
- ¼ cup raw, unsalted pumpkin seeds
- ½ tsp. ground turmeric
- ¼ tsp. cinnamon
- ½ tsp. pink salt
- ½ cup almond butter (smooth or chunky), room temp*
- ¼ cup maple syrup, room temp*
- ¼ cup coconut oil, melted*
- 1 tsp. pure vanilla extract
- ½ cup dried fruit (raisins, blueberries, goji berries, cranberries, etc.)
METHOD
- Preheat oven to 300 °F
- Line a baking sheet with parchment paper or silicon baking mat
- In a large bowl, combine dry ingredients (oats, oat bran, walnuts, almonds, pumpkin seeds, turmeric, cinnamon, and pink salt). Stir with spatula until well combined.
- In a separate dish, combine the “wet” ingredients (almond butter, maple syrup, coconut oil, and vanilla extract). Pour the mixture into the large bowl of dry ingredients and stir to combine.
- Transfer granola onto lined baking sheet, spread evenly and bake for 35-40 minutes (or until granola reaches desired crunchiness), turning halfway through with a spatula.
- Remove from heat, stir in dried fruit and let cool.
- Enjoy over your favorite smoothies, with fruit and plant-based yogurt, or all by its lonesome.
NOTES
- Rolled oats (the old fashioned kind) is what you’re looking for. Don’t use the quick oats as they are processed differently and won’t yield the proper chewy, crunchy granola texture.
- Be sure the almond butter and maple syrup are at room temp before mixing in with the melted coconut oil, so everything mixes properly. If they’re chilled from being in the fridge, you can combine them in a Pyrex (tempered glass) measuring cup and microwave them (for about 30 seconds) or put them in the oven while it’s preheating. Just make sure to warm and not burn.
Thrive on,
Coach Jentry