Joy The Baker’s Cashew Turmeric Granola
Perfect for mornings with the kids or a mid-afternoon pick me up, this cashew-turmeric granola recipe is inspired by our friend Joy The Baker (see bio below - she rules). It's a delicious and nutritious twist on your typical granola formula. This winning combination has it all: immune boosting turmeric, wholesome oats, crunchy cocoa nibs and of course, JOI cashew plant base to pull it all together.
Why granola for breakfast?
We've all been hearing about the health benefits of oats for years. But perhaps you need to change up your morning routine. That bowl of oatmeal is getting old. And so are the overnight oats. Come to think of it, our go-to, store bought granola is no longer exciting either. So why not try your hand at making granola instead?
The baseline ingredient is just that: oats. From there, this recipe takes you on a wild granola ride! Once you mix up the exciting ingredients and toast them in the oven, you can move onto the fun part: eating it.
Of course, there is the classic bowl of cereal. We pour homemade JOI milk on ours.
Perhaps you're more of a yogurt gal than a milk guy. Make a delicious parfait, layering your favorite yogurt with fresh fruit and granola. What a great breakfast! Whether you opt for classic yogurt or a plant-based alternative, such as almond milk or coconut yogurt this winning combination will have you coming back for more. Need a weekend project? Why not make your own JOI yogurt!?
On a smoothie bowl kick? Nothing takes a smoothie bowl to the next level like crunchy toppings. And this granola already contains everything you'll want on top! Though if you want an extra kick of protein, try drizzling some almond butter over your smoothie bowl as a final flourish.
Make the recipe your way
The great thing about this recipe is that you can keep switching up the ingredients and technique to keep your taste buds interested!
Short on time? Skip the oat grinding step and use all whole oats instead!
Not into pepper in your granola? Omit it and amp up the other spices instead.
Substitute your favorite nuts or seeds. Or whatever you have in the pantry! We love using sunflower seeds and pumpkin seeds for nutrition and crunch.
Using freeze-dried fruit adds color. The strawberries are great, but we also love using dehydrated raspberries. Their tang is a great complement to the other flavors.
Not a fan of freeze-dried fruit? Use your favorite dried fruit. Or use fresh fruit instead!
The Recipe for Delicious Cashew Turmeric Granola:
¼ cup + 2 Tablespoons of Cashew JOI plant base
1 ½ cups old fashioned rolled oats (can be gluten free)
¾ cups raw cashews (or walnuts)
2 Tablespoons sesame seeds
2 Tablespoons flax seeds
1 teaspoon Burlap & Barrel New Harvest Turmeric
1 teaspoon Burlap & Barrel Cinnamon Verum
¼ teaspoon fresh grated nutmeg
½ teaspoon kosher salt
couple turns of fresh ground pepper
⅓ cup maple syrup
⅓ cup coconut oil
2 teaspoons vanilla extract
1 Tablespoon date syrup (optional but rich in nutrients and helps the granola clump)
1 cup dehydrated strawberries (or any other dried or dehydrated berry or fruit you prefer)
⅓ cup cocoa nibs
How To Make It
- Preheat the oven to 350 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- In a food processor or spice grinder, pulse the oats to moderately fine. It's ok if there are still a few chunks here and there.
- Transfer the oat and nut mixture into a medium bowl and stir in the remaining cashews and oats, sesame seeds, flax seeds, turmeric, cinnamon, nutmeg, and pepper.
- In a small bowl, whisk together the wet ingredients: maple syrup, coconut oil, JOI cashew base, vanilla extract, and date syrup (if using), until well combined. Pour into the oat mixture and toss until everything is evenly coated.
- Spoon the mixture onto the prepared baking sheet and press it into an even layer, about 1/2-inch thickness. Baking a mixture that's pressed together will help create a granola-bar-like chunkiness.
- Bake for 20 to 26 minutes, until the edges are slightly browned. Check the granola halfway through baking and see if you'd like to use a spatula to flip the granola over in sections (breaking it up a bit) to brown on both sides.
- Remove from the oven and allow to cool completely (for at least 15 minutes) before breaking the granola up further.
- Toss with dehydrated raspberries and cocoa nibs.
- Store in an airtight container at room temperature for weeks though it’s so good, it really won’t last that long.
Who is Joy the Baker?
Joy Wilson is a self-taught baker, turned professional baker, turned food photographer, and three-time cookbook author. Her blog, Joy the Baker, started in 2008, where her love of baked goods quickly turned into a huge success. Her website was named Best Baking Blog by Saveur Magazine and one of the 50 Best Food Blogs by The London Times. She was kind enough to let us adapt her winning recipe, with a JOI twist. Thanks, Joy! Joy x JOI. It's a thing.
What else is for Breakfast?
Now that you're on a roll (who'd have thought you'd be making your own granola?), keep it going! Here are some other ideas for your homemade breakfast table:
Feeling more savory than sweet?
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