Maple Turmeric Tahini Granola

Making granola is my favorite kind of cooking. It’s easy, it makes a meal feel special with minimal effort, and means I get to eat exactly what I want and nothing I don’t (raisins do not belong in granola, change my mind). This particular version is sweetened with maple and warmed with cardamom, cinnamon, and turmeric. I added walnuts, but you don’t have to. Want to add dried cranberries? Go for it. Crunchy freeze dried apples? Highly recommend.

You can add this granola to a bowl of yogurt and recreate the feeling of overpaying for a delicious breakfast on the way to work that you know you theoretically could have made at home…except you did! Go you!

You can eat it by the handful out of the pantry and turn around as though you did no such thing. Not here to judge you.

You can top it with oatmilk for a very meta breakfast or snack, too. Think big thoughts about it while you eat and consider it a productive day.

Recipe

Ingredients

2 cups (170g) rolled oats

½ cup (60g) walnuts, cashews, or other nut of your choice

1 tsp ground cardamom 

½ tsp ground cinnamon 

¾ tsp ground turmeric 

2 tbsp olive oil

¼ cup plus 1 tbsp maple syrup 

¼ cup tahini 

Directions

Preheat oven to 350F, then line a sheet pan with parchment paper.

In a large mixing bowl, combine the oats, walnuts, cardamom, cinnamon, turmeric, olive oil, maple syrup, and tahini and mix until completely combined.

Spread the mixture on the sheet pan and bake for 15 minutes, then toss the mixture lightly and break up any big chunks.

Return the mixture to the oven for an additional 5-10 minutes until golden brown and crunchy.

Cool the granola on the sheet pan, then store in an airtight container at room temperature for up to one month.

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