Enjoy a satisfying and healthy breakfast or snack with this Crunchy Turmeric Granola Recipe. Scroll down for complete, illustrated directions and the recipe.
Keep your breakfast game fresh with this Crunchy Turmeric Granola Recipe.
It’s the perfect recipe for summer — bake it up on a cool(er) weekend morning and enjoy it for the week ahead.
Use it to top smoothie bowls, yogurt, or cottage cheese, or enjoy it with milk poured over it, or even straight out of the jar (ask me how I know!).
With both turmeric and ginger, it’s a crunchy and gluten-free granola that is also jam-packed with plant-based protein, fiber, and flavor.
This healthy granola recipe is free of any processed or refined sugars, thanks to raw honey. If you want to make it vegan, however, you can easily substitute in maple syrup for a treat that has absolutely no animal products in it.
It’s one of the best gluten-free granolas I’ve ever had. I hope you think so, too.
A handful of reasons why you should make this gluten-free granola recipe:
- Is high in plant-based protein
- Provides the anti-inflammatory properties of turmeric
- Is a great source of fiber
- Stores well
- Has no processed or refined sugars
I always feel like I hit the jackpot when I find or create a recipe that is both healthy and delicious. This crunchy granola recipe, folks, is one of those unicorns. See for yourself today!
A Quick Granola Q & A…
Does granola have gluten in it?
Granola shouldn’t have gluten in it as long as it’s made with certified gluten-free oats and no other gluten products, like non-gluten-free flour. If you’re purchasing pre-made granola, always check the label for any hidden gluten ingredients. If you’re making it, make sure that your granola is certified gluten-free and follow a recipe (like this one!) that has no other gluten additives or ingredients.
Is homemade granola good for you?
Yes, if granola is made with a healthy fat source and a non-processed or refined sweetener, homemade granola can be good for you! It has added nutrition any time it has nuts or seeds — like walnuts, almonds, flaxseed, hemp seed, and more– added to it as well, so find recipes with those ingredients for extra nutritional benefits.
What makes granola stick together?
The sweetener makes granola clump or stick together. Honey and maple syrup are some of the best sweeteners for granola because they are already liquid and distribute amongst the oats evenly.
Furthermore, not stirring the granola while it’s cooling helps it stick together. If you need to stir in dried fruit once it’s out of the oven, do so immediately after, but then let it cool down without mixing it.
How do you make crunchy granola?
To make crunchy granola, make sure the oats are completely covered by the oil and honey before baking. Then, bake at a lower temperature — around 350 or 375 degrees should be sufficient — until the granola is golden around the edges but not brown. Remove the granola from the oven and let it cool completely before enjoying it. It won’t get crunchy until it cools to room temperature.
How do you make granola crunchy again?
Granola usually loses it’s crunch because it absorbs moisture from the air. Drying it back out is what makes it crunchy again. To do this, just spread out the granola on a baking sheet lined with parchment paper and bake for 7-9 minutes at 200 degrees, or until the granola is heated through and fragrant. Then, remove from the oven and let cool completely before enjoying!
How long does homemade granola last?
Homemade granola should last for about 2 weeks in an airtight container at room temperature. It can last up to 2 months frozen in an airtight container.
How to make this crunchy granola recipe:
Preheat oven to 350 degrees and line a large rimmed cookie sheet with parchment paper.
In a large mixing bowl whisk together the light olive oil, honey, and vanilla until the honey is pretty well dissolved into the oil
Add the ginger, turmeric, and salt and whisk in until they’re combined in, too.
Add the oats, hemp seeds, sliced almonds, and flax meal to the honey mixture and fold in until all the dry ingredients are thoroughly covered with the wet ingredients. It should take about 30-45 seconds.
Spread the granola out on the parchment paper-lined pan in about a 1/2 inch layer. Bake for 20-22 minutes, stirring the oats halfway through baking, or until it turns golden brown around the edges but isn’t dark brown or burning.
Stir the raisins into the granola immediately after removing the granola from the oven and then let the granola cool completely to room temperature without stirring any further.
Break the granola into clumps and clusters and serve this crunchy granola over smoothie bowls, yogurt, cottage cheese, by itself, or with milk!
Other healthy breakfast recipes you might like:
- Crunchy & Fluffy Whole Wheat Waffles
- Lemon Blueberry Muffin Bread
- Classic French Toast
- Vanilla Spiced Coconut Granola
- Oatmeal Blender Pancakes
- Protein Breakfast Cookies
- Coconut Maple Chai Breakfast Granola
- Mae’s Mean Green Vegan Smoothie
- Pumpkin Spice Muffins (A Blender Recipe!)
If you make and like this recipe, please rate it by clicking on the 5-stars at the top of the recipe card. This helps other people to find the recipes and helps me out, too!
Thank you so much for your feedback and support of Mae’s Menu!
A delicious, crunchy granola recipe that is gluten-free and has no processed sugar.
Make sure to use certified gluten-free oats and raw honey and let the granola cool completely before breaking into clumps and serving.
- 1/2 cup light olive oil (or other, high heat oil like avocado or coconut oil)
- 1/3 cup raw honey
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon dried ginger
- 1/2 teaspoon dried turmeric
- 1/4 teaspoon salt
- 3 cups old fashioned oats (certified gluten-free)
- 1/4 cup hemp seeds
- 1/2 cup sliced almonds
- 2 tablespoons flaxseed meal
- 1/2 cup golden raisins
- Preheat the oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the oil, honey, and vanilla together until the honey is dissolved into the oil.
- Whisk the ginger, turmeric, and salt into the honey mixture until the spices are thoroughly mixed in.
- Add the oats, hemp seeds, almonds, and flaxseed meal to the honey mixture and stir thoroughly with a rubber scraper/spatula or wooden spoon until all the dry ingredients are evenly distributed throughout and are thoroughly covered with the honey mixture.
- Dump the oats onto the baking sheet and spread them out evenly across the pan in a layer about 1/2 inch thick.
- Bake for 20-22 minutes, stirring the granola halfway through, or until the granola is golden brown and not burnt.
- Remove the granola from the oven and stir in the golden raisins immediately. Then, let cool on a cooling rack until at room temperature without stirring any further.
- Break the granola into clusters and serve over yogurt or cottage cheese, by itself, or with milk!
1. This granola will last in an airtight container at room temperature for up to 2 weeks. It should last up to 2 months in an airtight container in the freezer.
Amount Per Serving Calories 307Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 57mgCarbohydrates 34gFiber 4gSugar 14gProtein 6g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.