Description
Golden granola, to start your day off right. Packed with good-for-you turmeric and super crunchy ingredients: rolled oats, buckwheat, cashews, flaked coconut! Naturally sweetened with maple syrup. Eat it plain or sprinkle it on yogurt. So yum!
Ingredients
Units
Scale
- 2 cups gluten free rolled oats
- 1 cup buckwheat groats*
- 1 tablespoon turmeric powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper**
- 1 cup raw cashews
- 1 cup unsweetened coconut flakes
- 1/4 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with foil (to prevent the turmeric from staining the baking sheet + easy clean up), set aside.
- Mix dry ingredients: To a large mixing bowl add the oats, buckwheat, turmeric, ginger, cinnamon, salt, black pepper, cashews, and coconut flakes. Stir to combine.
- Stir in the wet ingredients: Add the coconut oil, maple syrup, and vanilla extract. Stir until everything is well combined.
- Bake: Transfer the granola to the prepared baking sheet. Spread out into a mostly even layer. Bake for 20 to 25 mintues, stirring after 10 minutes and then every 5 minutes until everything has browned slightly and smells amazing.
- Cool: Allow the granola to cool on the baking sheet, it will crisp up once cooled.
- Eat/store: Once cooled eat plain serve over Greek yogurt with a little maple syrup )my fave) or with some almond milk as a cereal – possibilities are endless. Store in air tight containers, mason jars work best. It will keep at room temperature for up to 1 week.
Notes
*If you don’t have buckwheat groats on hand just swap them for 1 cup of the rolled oats. However, I love the crunch they add, so recommended. BUT make it work for you! 🙂
**black pepper sounds weird in a granola but it helps out bodies to absorb the nutritional benefits of the turmeric. Plus, it adds a nice little kick (ever so slightly)
