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03.12.17

Turmeric-Cinnamon Spiced Homemade Granola

Recipes > Breakkie

Subtle and sweet, crisp + perfect, this homemade turmeric granola is a feel-good food, made with only real ingredients & your beauty + body in mind.

I like to store it in mason jars that I can take
 with me to work. Enjoy it paired with a sprinkle of fresh fruit, almond milk,
 or Greek yogurt.

By: Candice Kumai

When I went to culinary school + cooked on the line 10 years ago, I only had the intent of creating the most legit recipes for you. Being Japanese, the goal was to keep it every time.

Each of my recipes gets tested 3-12x to perfection, each is carefully developed with your beauty, brain & body in mind.

As I add on to my collection of hundreds of perfected recipes, I thank you for always being here to cook and share! Each time you tag me in your recipes, an angel gets its wings. A kitten gets adopted, a charity gets a big-ass check. And some GRAM won a red sports car on the price is right. I think that anyways.

Serves 6; yields 4 cups

Ingredients:

Coconut oil or olive oil cooking spray, for the baking sheet

2 cups organic rolled oats

1 cup whole, raw almonds

1/2 cup whole, raw pepitas

2 tablespoons whole, raw flaxseeds

3 tablespoons coconut oil

3 tablespoons manuka or raw honey

2 tablespoons unsweetened shredded coconut

1 teaspoon ground cinnamon

1/2 teaspoon turmeric powder

1 teaspoon freshly grated nutmeg

1 teaspoon ginger powder

1/2 teaspoon sea salt

1/2 cup dried cranberries

1 teaspoon spirulina powder (optional)

 

Directions:

Preheat the oven to 325 F. Line a baking sheet with aluminum foil and coat it with coconut oil or olive oil cooking spray., Spread out the oats, almonds, pepitas, and flaxseeds on the prepared baking sheet, place on the middle rack, and toast for 10 minutes.

Meanwhile, in a large bowl, whisk together the 3 tablespoons coconut oil, honey, unsweetened coconut, cinnamon, turmeric, nutmeg, ginger, and salt until combined.

When the oat mixture is toasted, remove it from the oven and let cool slightly. Combine the oat mixture with the liquid mixture in the bowl, and toss to coat. Reserve the baking sheet. Spread the oat mixture evenly over the baking sheet. Bake for about 15 minutes on the middle rack, or until golden brown and crisp, keep an eye on the granola, as all ovens vary in temperatures. Set aside.

Once the granola has cooled slightly, stir in the cranberries and spirulina powder, if using. Let the granola cool completely for at least 1 hour to fully crisp! Store in an airtight container for up to 2 weeks. Perfect for a delicious snack to-go!

* It’s important to add the spirulina powder after the granola is removed from the oven so that you get the maximum nutritional benefit from this superfood booster.

 

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