These easy & crunchy ginger turmeric granola clusters are infused with orange and cinnamon flavour, so good! Plus made with nuts and buckwheat, they're naturally gluten-free!
I find a crunchy and delicious granola irresistible! So perfect to pair with breaky bowls, like this papaya breakfast bowl, or this yogurt breakfast bowl. Or why not, to snack directly from the jar 😋
And if you want a chocolate granola, try this healthy gluten-free chocolate granola.
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Ingredients
WET MIX
- Coconut oil melted
- Maple syrup
- Orange zest
- Orange juice
- Cinnamon
- Turmeric
- Ginger
- Ground pepper
- Organic egg white beaten
DRY INGREDIENTS
- Activated buckwheat
- Sunflower seeds
- Pepitas
- Cashews
- Coconut flakes
How to make ginger turmeric granola
Making this granola is SO EASY! First of all, preheat the oven at 180 degree Celsius.
In a bowl, combine all the wet mix ingredients except the egg white with a whisk. Add the egg white and combine. In a large bowl, add all the dry ingredients.
Pour the wet mix over the dry ingredients, and combine well.
Lay a baking tray with baking paper, and pour the granola mix over it. Press down flat until is about 1 cm thick. Ensure is tightly packed in order to get clusters.
Bake in the oven for 20-25 minutes until is golden brown. Turn off the oven and leave the granola inside. Open the door for 5 minutes to let a bit of heat go. Close the door, and let it cool completely inside the oven.
Break into clusters and store in glass jars at room temperature.
What makes this turmeric granola special
These turmeric granola clusters are infused with orange and cinnamon flavour. So good!!
They're made with activated buckwheat, which is a grain-like seed that is an excellent gluten-free alternative high in nutrients (protein, fiber & complex carbohydrates) & nuts.
TIP: Make sure to store the jar out of sight, so you don’t eat them all on the first day…
Substitutions and variations
- Simplify the wet mix: although I absolutely love the combination of flavours, you could skip the orange zest and juice to simplify the recipe.
- Use any type of nuts: almonds, macadamia, walnuts... you name it! Make sure that the total amount equals 2 cups in total.
- Puffed rice or quinoa: instead of activated buckwheat. In this case, because activated buckwheat will be a lot more dense, I'd suggest you go for 1.5 cups in total.
Equipment
- Small bowl
- Large bowl
- Whisk
- Rubber spatula
- Oven & baking tray
How to store the granola
Store in an airtight lidded glass jar for up to 1 month. I promise it won't last that long though, it's too good! 😍
Top tips to make the best turmeric granola!!
Be mindful of the oven temperature & time
This is my biggest tip because I learnt the hard way (yep, I’ve burnt a few trays of granola in the past and it was devastating).
I use the baking mode top and bottom and 180 degree Celsius for 25 minutes. If you are unsure, go for a lower heat setting to be safe. Always check the oven after 15-20 minutes to make sure it’s roasting but not burning.
The perfect crunch
My journey of finding the perfect granola clusters recipe, involved achieving the perfect crunch. These are my two top tricks: use an egg white and let the granola cool down in the oven.
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Ginger Turmeric Granola (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 cups 1x
- Category: Breakfast, snacks
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Description
These crunchy ginger turmeric granola clusters are infused with orange and cinnamon flavour, so good! Plus made with nuts and buckwheat, they're naturally gluten-free!
Ingredients
WET MIX
¼ cup of coconut oil
3 tbsp of organic maple syrup
Zest of 1 orange
Juice of half orange
1 tsp of cinnamon
½ tsp of turmeric
¼ tsp of ginger
⅛ tsp of ground pepper
1 organic egg white beaten
DRY INGREDIENTS
1 cup of activated buckwheat
1 cup of cashews
½ cup of sunflower seeds
½ cup of pepitas
1 cup of coconut flakes
Instructions
- Preheat the oven to baking mode to 180 degrees Celsius
-
In a bowl, combine all the wet mix ingredients except the egg white with a whisk. Add the egg white and combine. In a large bowl, add all the dry ingredients.
-
Pour the wet mix over the dry ingredients, and combine well using a rubber spatula.
-
Lay a baking tray with baking paper, and pour the granola mix over it. Press down flat until is about 1 cm thick. Ensure is tightly packed in order to get clusters.
-
Bake in the oven for 20-25 minutes until is golden brown. Turn off the oven and leave the granola inside. Open the door for 5 minutes to let a bit of heat go. Close the door, and let it cool completely inside the oven.
-
Break into clusters and store in glass jars at room temperature.
Notes
- Be mindful of the oven temperature & time. I use the baking mode top and bottom and 180 degree Celsius for 25 minutes. If you are unsure, go for a lower heat setting to be safe. Always check the oven after 15-20 minutes to make sure it’s roasting but not burning.
- Let the granola cool down completely before breaking down the clusters. Otherwise they will be soft
- Simplify this recipe following my notes above!
- Store in an airtight lidded glass jar for up to 1 month. I promise it won't last that long though, it's too good!
Lauren says
Favourite granola ever!
Catalina says
IT'S PERFECT for eat in any moment of the day!
Soraya says
Perfecta para acompañar en los desayunos o meriendas! También como dip mientras miras una película en el sofá!!
Saludos desde España!!! 🙂
Fiona says
Thank you for sharing this recipe! It’s so delicious 🙂
I couldn’t find the activated buckwheat and replace it with more puffed buckwheat and it was really good as well!
If someone knows where can I find activated buckwheat in Madrid please share!! 😉
alicia gonzalez tome says
Thanks Fiona! Perhaps try finding the activated buckwheat in wholefoods stores. But the swap you did is great! 🙂
Helen says
This is the best granola I’ve ever had ! Easy, different, delicious and nutritious!!!