Turmeric is having a moment in the spotlight; hailed as a healing wonder spice with potent antioxidant and anti-inflammatory properties! This vibrant granola comes together effortlessly, a combination of rolled oats, nuts and pumpkin seeds with ribbons of coconut and a sprinkling of turmeric, ginger, and nutmeg, it’s baked with coconut oil, maple syrup. It smells amazing when it’s baking; the turmeric imparts a subtle earthy flavor, it’s delicate and works in perfect harmony with the ginger, nutmeg, and vanilla.

Turmeric Granola with Goldenberry [Vegan, Gluten-Free]





  • 5 cups gluten-free old-fashioned rolled oats
  • 1 cup chopped walnuts
  • 1 cup chopped cashews
  • 1 cup pumpkin seeds
  • 1 cup coconut flakes or ribbons
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon sea salt (optional)
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup dried goldenberries
  • 1/2 cup chopped dried ginger slices
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried raisins or blueberries


  1. Preheat oven to 325°F. and line a large rimmed baking sheet with parchment paper (you may need two baking sheets if you have a smaller oven).
  2. In a large bowl, combine oats, walnuts, cashews, pumpkin seeds, and coconut flakes.
  3. Add turmeric, ginger, nutmeg, and salt, and mix well to combine.
  4. Combine coconut oil and maple syrup in a small saucepan, heat gently over low heat until it starts to boil.
  5. Take off heat and whisk in vanilla extract, then pour over oat mixture and mix well to coat.
  6. Spread the mixture in an even layer on the prepared baking sheet(s).
  7. Bake for 35-40 minutes, stirring occasionally until granola has a deep golden color.
  8. Remove granola from oven and stir in goldenberries, ginger slices, apricot, and raisins.
  9. Allow granola to cool completely before serving.
  10. Keep granola in an airtight container and use within a month.
  11. Enjoy with a side of dairy-free yogurt.