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Ginger-Turmeric Granola (Vegan, Oil-Free)
5 from 27 votes

Ginger-Turmeric Granola (Vegan, Oil-Free)

Ginger-Turmeric Granola is a vegan, oil-free blend of rolled oats, coconut flakes, and pumpkin seeds coated in a spiced syrup mixture combining brown rice syrup, maple syrup, tahini, and warming spices like ginger, turmeric, cinnamon, and black pepper. Baking in two stages and folding encourages large, crunchy clusters with a balanced sweetness and bold spice character.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8 servings
Calories: 325 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 320 degrees F. Line a large baking sheet with parchment or a silicone mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 325

% 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.