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Turmeric & Black Pepper Granola

Filed Under: baked goods, oats, recipe, snacks Written By Leanne June 1, 2021

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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.

yogurt, granola and raspberries layered in glasses

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)
ingredients for turmeric black pepper granola

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.

two glasses with yogurt, granola and fresh raspberries

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?

  • large jar of nut free granola
  • overhead view of a jar of nut free granola

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
Print

Turmeric & Black Pepper Granola

Print Recipe

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.

  • Author: Leanne Ray, MS, RDN
  • 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

Scale
  • 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

  1. Preheat oven to 300° F. Line a sheet pan with parchment paper and set aside.
  2. Add all dry ingredients to a medium bowl (oats through pepper). Stir to combine.
  3. Add olive oil and syrup to a small dish and mix with a fork or small whisk.
  4. Add liquid ingredients to dry ingredients and stir until completely coated. Transfer to the baking sheet and spread out in a single layer. 
  5. Bake 45 minutes, flipping granola and turning the pan around once for even cooking. 
  6. 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. 

Equipment

parchment sheets

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sheet pan

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measuring cups

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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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