Crispy clusters of golden granola made with turmeric, coconut butter, rolled oats, buckwheat and mineral-rich nuts and seeds. Naturally sweetened with maple syrup, this simple granola recipe is free of refined sugar, processed oils, and gluten.
Lately, this sunny yellow, lightly-spiced granola has been my new favorite breakfast. Coconut butter and maple syrup make the perfect rich binding mixture, and along with the nuts, seeds and whole grains in there, this granola makes for a healthy, nutrient-dense meal. Top it with fresh berries and plant-based milk, or enjoy it as a snack over some vegan yogurt.
One of the best parts about making golden granola cereal is that you also end up with delicious golden milk! Turmeric is what gives this granola a bright yellow color and it also contains powerful antioxidant and anti-inflammatory properties. I’m always trying to find ways to include more turmeric in my day, and this is definitely one of my favorite ways to enjoy it!
I chose to use coconut butter because it’s mild flavor lets the warm spices shine through, where as other nut butters can sometimes be a bit heavy and overpowering. No refined oils are needed in this recipe because the natural oils in the coconut butter allow the granola to crisp up perfectly.
Coconut butter is just blended coconut meat, with nothing added and nothing taken away, so it still contains all of it’s fiber, vitamins, and minerals, making it a much healthier alternative to coconut oil.
For a lower-fat version, you could substitute the coconut butter for date paste (soaked, blended dates) instead.
This granola is done in under an hour and makes about 6 cups. It’s best to bake it at a low temperature for a longer amount of time to avoid creating harmful compounds which are created when certain foods are cooked at high temperatures. This granola will still get perfectly crispy and lightly golden, it just requires about 35-40 minutes in the oven at 275 ℉.
Once it’s done baking, allow it to cool completely then store in a jar or sealed container on the countertop or in the fridge. The longest mine has ever lasted is three days, but it should keep well for about a week or so.
To see the whole process, check out my recipe video:
Let me know if you try it out and leave a comment below. I hope you enjoy this granola recipe!