This nut free granola is studded with warm spices like turmeric, ginger and black pepper. It’s a savory twist on a classic! Layer it with yogurt and raspberries for a light and healthful summer breakfast.
Are we still doing turmeric? Golden milk lattes? How about adding it to baked goods? Yes please!
My latest twist on the tried-and-true flavor combination that is turmeric and ginger is this roasty, toasty, crunchy, beautiful nut free granola. I’m a big fan of making recipes that are traditionally on the sweeter side, savory. Man did this one deliver.
Here’s what you need to make it:
Ingredients
- Rolled oats (pro tip: Bob’s Red Mill makes “extra thick” oats that work great for granola)
- Quinoa. An unexpected, but awesome addition for the crunchiest texture
- Chia seeds for nutrition and extra bite
- Spices: turmeric, black pepper, ground ginger & cinnamon
- Olive oil to make sure it browns
- Maple syrup, just a touch to balance out the spices without making it too sweet
- Mix-ins: toasted coconut flakes & golden raisins (I think these pair so well, but feel free to omit if you don’t like them – I know raisins can be polarizing)
Granola is so simple. Every time I make it, I wonder why I ever buy it from the store. I know, I know… it’s convenient, that’s why. But it can also be very pricey depending on your favorite brand, so this is certainly a more economical option. Added bonus: your house will smell nothing short of amazing!
I find that the low-and-slow method yields the best results for granola so while the cook time is on the longer end for my recipes, it’s mostly hands-off. You’ll need to turn the pan and flip the granola about halfway through cook time to prevent burning. Otherwise, totally low maintenance.
To make a nut free granola that’s still delightfully crunchy (the only way granola should ever be, IMHO) I added a double dose of texture: quinoa and chia seeds. Don’t skip them if at all possible.
My favorite way to serve this is layered over full-fat yogurt or cottage cheese with some fresh juicy berries. How beautiful is that color contrast? It makes a great light breakfast or afternoon pick-me-up. Creamy, crunchy and FRESH all in one bite.
It also makes a cute little gift if you jar it and tie a bow around the lid. Who wouldn’t be pumped to receive that on their doorstop?
Moral of the story, if you love granola as much as me and want to try a more non-traditional flavor combination, you just have to give this one a try. It’s the perfect level of sweet and savory!
You might also like:
- Crunchy Chocolate Peanut Butter Granola
- Coconut Chia Pudding with Ginger and Cacao
- Carrot Cake Oatmeal Bars with Lemony Cream Cheese Frosting
Turmeric & Black Pepper Granola
This nut free granola is studded with warm spices like turmeric, ginger and black pepper. It’s a savory twist on a classic! Layer it with yogurt and raspberries for a light and healthful summer breakfast.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 cups 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 1/2 cups rolled oats
- 1/4 cup quinoa (dry)
- 2 Tablespoons chia seeds
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 2 Tablespoons olive oil
- 2 Tablespoons pure maple syrup
- optional mix-ins: 1/3 cup each toasted coconut flakes and golden raisins
Instructions
- Preheat oven to 300° F. Line a sheet pan with parchment paper and set aside.
- Add all dry ingredients to a medium bowl (oats through pepper). Stir to combine.
- Add olive oil and syrup to a small dish and mix with a fork or small whisk.
- Add liquid ingredients to dry ingredients and stir until completely coated. Transfer to the baking sheet and spread out in a single layer.
- Bake 45 minutes, flipping granola and turning the pan around once for even cooking.
- Remove and let cool completely before adding the coconut flakes and raisins. Store in a large mason jar or other air-tight container for up to one week.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Avoid over-stirring if you want clusters! You’ll want to use a large spatula (I use a fish spatula) to gently turn the granola over halfway through cooking. If you stir it and move it around a bunch, it’ll still turn out delicious but won’t hold together as well.
- Sub any liquid sweetener for the maple syrup if you don’t have it (honey, agave nectar)
- The quinoa is optional but adds a great texture.
Nutrition
- Serving Size: 1/3 cup
- Calories: 183 calories
- Fat: 8 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 4 grams
Keywords: oats, healthy breakfast, savory granola, quinoa, turmeric
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