With flavorful aromatic spices, this ginger turmeric granola is perfect for a healthy (ish!) yet indulgent breakfast! Easy to make in around 30 minutes, it's a vegan granola that goes so well with fruit or to top chia pudding or smoothie bowls.
Granola always feels like such a treat, don't you think? But store-bought is always super expensive and personally I find it far too sweet. This turmeric granola has so much flavor, with the best warming anti-inflammatory spices that are really quite good for us!
Love granola as much as I do? Then do check out my chia seed granola and my maple coconut granola for next time!
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⭐ Why this recipe is so good
Full of warming spices. The mix of turmeric, ginger and cardamom have the most cozy warming vibe!
Versatile. Use to top my spiced pear chia pudding, smoothie bowls or just with fruit and a little non-dairy milk.
Easy to make. A super simple vegan, gluten free (using certified GF oats) and low histamine granola recipe that all the family will love (and kids can help make too!).
🥣 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Oats - you want to use old-fashioned rolled oats rather than the quick-cook fine oats.
- Coconut oil - be sure to melt it first!
- Pepitas and almond slices - you want to use plain unflavored nuts and seeds.
📖 Swaps and variations
Swap cardamom for cinnamon. If you prefer the latter it will also give a lovely flavor.
Leave out the almonds. If nuts don't work for you, simply swap for more seeds.
🔪 Step by step instructions
Just a few steps to make this ginger turmeric granola, and all are easy to do:
Steps 1 & 2
Tip the dry ingredients of the oats, spices, nuts and seeds into a large bowl and stir to mix through (image 1). Pour in the wet ingredients of maple syrup and melted coconut oil (image 2).
Step 3
Stir the turmeric granola mixture well, so all the oats are well coated in the coconut oil and maple syrup and become slightly sticky (image 3).
Step 4
Spread the granola on a baking tray lined with parchment paper in an even layer (image 4). Press down slightly with the back of a wooden spoon.
Bake for 18-20 minutes, then remove from the oven. Stir the granola, and bake for a further 5-10 minutes until it is going a light golden brown (but not burnt! Watch it carefully for the last 5 minutes of cook time).
💭 Recipe tips and notes
- Use old-fashioned rolled oats rather than quick-cook fine oats to make this ginger turmeric granola.
- Stir very thoroughly so the oats are coated in the wet ingredients and become a little sticky.
- To help get granola clusters (which are always so good!), press the granola down on the baking tray with the back of a wooden spoon.
- Use just a small pinch of salt. We want to balance out the sweetness, but not have a salty granola!
- Granola crisps up as it cools down, so try not to be too tempted to eat straight away!
📋 Frequently asked questions
You want to use old-fashioned rolled oats for this granola. Steel cut oats can be used, but will be much chewier and likely take longer to cook (watch for burning!), whereas fine quick-cook oats won't really give you the same granola consistency.
You can add more maple syrup (and this means you are more likely to get clusters!), but I suggest not going too crazy with it unless you have a big sweet tooth!
Yes, this ginger turmeric granola is low histamine per the SIGHI list, using ingredients that score 0-1 on that list. Do check out my low histamine breakfast recipes round-up for more tasty ideas!
🍽 More tasty breakfast recipes
Find so many tasty ideas for breakfast, including the popular hot chia pudding and cozy spiced pear oatmeal. Some recent recipes to enjoy:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a ⭐ star rating ⭐ or comment if you've tried the recipe!
📖 Recipe
Ginger Turmeric Granola
Equipment
Ingredients
- 4 cups old fashioned rolled oats gf if required
- ½ cup pepitas
- ¼ cup flaked almonds
- ½ cup maple syrup
- ½ cup melted coconut oil
- 1 teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon cardamom powder
- pinch salt
Instructions
- Preheat the oven to 170C / 340F and line a baking tray with parchment paper.
- Add the dry ingredients of the oats, pepitas, almonds, spices and salt to a large mixing bowl.
- Pour the maple syrup and melted coconut oil into the bowl and stir very thoroughly so the oats are coated in the wet ingredients.
- Spoon the granola mixture onto the lined baking tray in an even layer. Use the back of a wooden spoon to lightly press the mixture. Bake for 18-20 minutes. Stir carefully so as not to break up any clusters, then bake for a further 5-10 minutes. Be sure to watch for any signs of burning in the last few minutes of cook time.
- Allow to cool, then enjoy!
Notes
- Use old-fashioned rolled oats rather than quick-cook fine oats to make this ginger turmeric granola.
- Stir very thoroughly so the oats are coated in the wet ingredients and become a little sticky.
- To help get granola clusters (which are always so good!), press the granola down on the baking tray with the back of a wooden spoon.
- Allow the granola to cool before touching it, as it will crisp up as it cools in temperature.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- ginger and almonds, which score 1.
Em says
I have not tried this yet but want to. Do you have a suggestion of what I could use in place of almonds? I seem to be allergic to all nuts as late.
Claire says
Simply adding more seeds if they work for you would be fine!