Ginger-Turmeric Granola (Vegan, Oil-Free)
User Reviews
5
Ginger-Turmeric Granola (Vegan, Oil-Free)
Description
This granola recipe uses a syrup-based wet mixture including brown rice syrup, maple syrup, and tahini to bind dry ingredients. The syrup is warmed slightly to aid stirring, then combined with oats, unsweetened coconut flakes, and pumpkin seeds.
The blend is spread thinly on a baking sheet and baked at a moderate temperature, then stirred and flipped to promote even toasting and cluster formation, before returning to the oven for a finishing bake. Cooling before breaking encourages defined clusters rather than crumbs.
The spices—ginger, turmeric, cinnamon, and optional black pepper and nutmeg—give the granola a warm, earthy profile with a hint of heat from the black pepper. The tahini adds richness and moisture without oil.
The granola can be stored airtight at room temperature for up to a week, refrigerated up to two weeks, and is also freezer-friendly to maintain freshness longer.
Ingredients
- ½ cup brown rice syrup This is critical for super cluster-y granola. Can sub maple syrup, if desired, and omit the extra 3 tablespoon maple syrup below.
- 3 tablespoons maple syrup
- ¼ cup tahini or sunbutter, if avoiding nuts, unsalted, or raw almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt fine sea salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons Turmeric ground
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper freshly ground, optional
- ⅙ teaspoon ground nutmeg optional
- scant 2 ½ cups rolled oats Certified gluten-free if needed, old fashioned
- 1 cup dried coconut flakes unsweetened
- ¼ to ⅓ cup pumpkin seeds raw, or other seed
Instructions
- Preheat oven to 320 degrees F. Line a large baking sheet with parchment or a silicone mat.
- In a mixing bowl combine the syrups, almond butter, vanilla, salt, ginger, turmeric, cinnamon, pepper, and nutmeg. Microwave in 10 to 15 second intervals just to warm the syrup slightly. This makes it easier to stir and combine with the other ingredients.
- Once the wet ingredients are mixed, add the oats, coconut, and seeds to the bowl. Stir until everything is well coated with the syrup mixture.
- Spread the granola onto the prepared pan, lightly pressing it down (see photo in post). Bake for 20 minutes, then remove from oven. Using a large spoon or small spatula, scoop up chunks of the granola and flip them over. This helps ensure you end up with plenty of clusters. Bake for another 15 to 17 minutes, keeping an eye on the bottom of the granola in the last few minutes to prevent burning.
- Let the granola cool on the pan for 15 minutes, then break into clusters. Once completely cool, transfer to an airtight container.
Notes
- Store the granola in an airtight container at room temperature for up to one week or refrigerate for up to two weeks to maintain freshness.
- This granola can be frozen to extend shelf life without losing texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 0mg | 0% |
| Sodium | 186mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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