Turmeric and Black Pepper Granola

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This savory nut free granola is studded with warm spices like turmeric, ginger and black pepper. It’s a fun twist on something traditionally sweet! Layer it with yogurt and raspberries for a tasty and satisfying 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


  • 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


  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 salt). 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, lightly stirring 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. 



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend. 
  • Avoid over-stirring if you want clusters.
  • 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.