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Golden Turmeric Coconut Butter Granola
Preheat oven to 275 F and line a large baking tray with parchment paper or a nonstick silicone mat. In a large mixing bowl add in the rolled oats, oat flour, pumpkin seeds, buckwheat groats, turmeric, cinnamon, ground ginger, pinch cardamom or nutmeg (if using), and salt then stir to combine. In a medium saucepan over the lowest possible heat on the smallest burner, whisk together the coconut butt. . .
Prep Time: 00:15
Cook Time: 00:50
1 1/2 cups extra thick or regular rolled oats, use gluten-free oats if needed
1/2 cup oat flour, or just use more oats
1/2 cup raw walnuts, broken into small pieces or roughly chopped
1/2 cup raw shelled pumpkin seeds
1/4 cup raw buckwheat groats
1 1/2 tbsps ground turmeric
1 tsp ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
pinch cardamom and/or nutmeg, optional
1/2 cup melted coconut butter, or 3/4 cup solid coconut butter*
1/2 cup pure maple syrup
2 tsp vanilla extract
1Preheat oven to 275 F and line a large baking tray with parchment paper or a nonstick silicone mat.
2In a large mixing bowl add in the rolled oats, oat flour, walnuts, pumpkin seeds, buckwheat groats, turmeric, cinnamon, ground ginger, pinch cardamom or nutmeg (if using), and salt then stir to combine.
3In a medium saucepan over the lowest possible heat on the smallest burner, whisk together the coconut butter, maple syrup, and vanilla until melted and smooth.
4Pour the liquid mixture over the oat mixture and stir to combine. Once the granola is well-coated and clumpy, spread the mixture onto the lined baking tray until it is in a flat, roughly 1/2-inch-thick layer across the pan.
5Bake for 20 minutes, remove the pan from the oven and stir by flipping it over in sections and breaking it up a bit using a spatula, flatten it out again and bake another 20 minutes or until the top is a very light golden-brown. It will be crispy on top but not quite crispy yet all the way through as won't crisp up fully until it cools.
6Remove the pan from the oven and place it on a cooling rack to allow the granola to cool on the pan.
7Allow the granola to cool completely, then once the granola is completely cool, break it into small bite-sized pieces using a wooden spoon and store it in a glass jar or other air-sealed container.
8Enjoy the granola on it's own or serve it over some vegan yogurt with diced apples or berries, or enjoy as a cereal with your favorite plant-based milk.
*For a lower-fat version, substitute the coconut butter for date paste (soaked, blended dates). To make nut-free, replace the walnuts with hulled sunflower seeds.
Adapted from this recipe: https://www.blissfulbasil.com/golden-turmeric-granola-clusters/ by Blissful Basil
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