Turmeric, Tahini and Cranberry granola, your new favorite homemade granola perfect for fall.
This crunchy granola is loaded with spice from the turmeric and ginger, a hint of tartness from the dried cranberries and a nutty crunch from the cashews and pistachios. Above all it is low in sugar and the perfect healthy addition to breakfast or dessert.
I was inspired for this recipe from my Better Home and Gardens magazine where Nik Sharma featured a spiced papaya cranberry granola recipe. I love the unique balance of flavors and I used my favorite tahini from Soom foods https://amzn.to/2M41Fnp that just creates the perfect balance to the cranberries and spices.
On another note today is World Mental Health awareness day and as a person who has struggled with depression and anxiety since I was young I really encourage everyone to treat there mental wellness. Make it an important part of your daily routine just like brushing your teeth. Say hello to a stranger, smile or give someone a huge you never know what these small acts can do for someone. I am so grateful for you all and can’t thank you enough for letting me share my passion with you.
- 2 cups regular oats
- ½ cup dried cranberries
- ½ cup chopped pistachios
- ½ cup chopped cashews
- 1 tsp ground ginger
- 1 tsp ground turmeric
- pinch of cinnamon
- pinch kosher salt
- ½ cup tahini
- ¼ cup maple syrup
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- In a large bowl mix together oats, cranberries, pistachios, cashews, ginger, turmeric, cinnamon and salt. In a small bowl whisk together maple syrup, tahini, oil and vinegar. Drizzle over oat mixture, stir to coat.
- Spread the mixture on a baking sheet and let it sit for 20 minutes. Bake at 300’F for 45 minutes, stirring every 10 minutes or until toasted. Let cool and store in a container or my favorite the freezer.
If you make this recipe I would love for you to rate/leave a comment below! Have an amazing day!