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Blueberry Turmeric Granola

  • ½ cup quinoa, uncooked
  • 1 cup oats
  • ½ cup almonds, roughly chopped
  • ½ cup hazelnuts, roughly chopped (or sub walnuts)
  • ¼ cup shredded unsweetened coconut
  • ¼ cup sunflower seeds
  • ¼ cup cacao nibs
  • 1 teaspoon cinnamon
  • ½ teaspoon turmeric
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut sugar
  • 4 tablespoons coconut oil
  • 4 tablespoons maple syrup
  • ¼ cup dried blueberries
  • Preheat oven to 300℉. Place quinoa in a small bowl and cover with water. Soak for 20 minutes.
  • Place oats, almonds, hazelnuts, coconut, sunflower seeds, cacao nibs, cinnamon, turmeric, and sea salt in a large bowl. Stir to combine. Drain quinoa, add to bowl, and toss again.
  • In a small pan, stir together coconut sugar, coconut oil, syrup, cinnamon, turmeric, and salt. Warm until coconut oil is melted. Whisk until ingredients are blended.
  • Remove pan from heat and pour liquid over ingredients in bowl. Toss to coat thoroughly.
  • Transfer granola to a parchment paper-lined baking sheet. Bake for 15 minutes. Remove baking sheet from oven and stir granola around. Return to oven for 10 more minutes.
  • Remove from oven to cool and sprinkle dried blueberries over granola. Cool completely before serving or storing in an airtight container.