Healthy, crunchy and gluten-free Orange Turmeric Granola is the perfect breakfast or snack to fuel your day with. Filled with orange juice and zest, this granola packs a flavor punch that’ll keep you going back for more!
Healthy, gluten-free granola is one of my favorite snacks.
This gluten-free Orange Turmeric Granola is no exception! Filled with bright orange flavor and an earthy undertone from the turmeric, this fruity granola is a bowl of sunshine.
Crazy easy to make yourself, granola is one of my favorite things to make from scratch. Rather than buying expensive granola from the store that may have a few bizarre ingredients, I prefer to make my own.
Have you ever made homemade granola before?
I like to think once you make it yourself you’ll never go back! There’s endless flavor options, the ability to make it more chunky or less, and the comfort of knowing exactly what’s in your food.
Let’s roll our sleeves up and get to some granola making!
To begin, line a large pan with parchment paper and preheat your oven to 300.
Next, put all your dry ingredients in a medium sized mixing bowl and stir them together (gluten-free oats, coconut, walnuts, turmeric and cinnamon).
Depending on how much you like turmeric, you can add more or less.
I’m not a huge fan of the taste of turmeric, but I know that turmeric has great anti-inflammatory and antioxidant benefits, so I’m always looking for more ways to incorporate a little turmeric into my diet.
I’d recommend starting with 1 teaspoon of turmeric if you’re new to turmeric, and 2 teaspoons if you’re a turmeric LOVER! The more turmeric the more earthy this granola will taste.
By the way, you know that BRIGHT color turmeric has? IT STAINS.
So please, don’t use any white mixing bowls, utensils, or white counter tops. I put the turmeric into the bowl over my black oven, because turmeric can stain my laminate counter tops. You can easily put a dark dish towel under your bowl too, for quick clean up and no stain paranoia!
Next, in a small pot, add your coconut oil, honey (or maple syrup) and orange zest and put it on a medium heat. Bring the mixture to a simmer, and let it simmer for about 1 minute, stirring occasionally.
Remove your pot from the heat and slowly pour in your orange juice (I like this squeezer) and vanilla.
Pour your wet ingredients from your pot over the dry ingredients in your mixing bowl and stir them all together.
Spread the granola mixture out in a thin, even layer on your pan and bake in the oven for about 30 minutes.
Granola doesn’t look crunchy yet?
Don’t worry. The granola will get crunchy as it dries and hardens. You want a thin layer of granola that’s been cooked through, and maybe that’s browning a touch around the edges (but not burning!).
After about 30 minutes of cooling your granola should be nice and hard. At this point you can break it into however big or small pieces of granola that you prefer. We like big, chunky pieces of granola here – it’s easier for my 3 year old to grab this way! 🙂
Interested in other granola flavors? Check out my Cinnamon Sugar Roasted Nut Granola or my Lemon Honey Granola. Maybe you love orange? I’d highly recommend baking my gluten-free Orange Carrot Oat Muffins too! 🙂
- 2 cups oats (certified gluten-free, if necessary)
- 1 cup shredded coconut
- 1 cup walnuts, chopped
- 1-2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 cup coconut oil
- 1/3 cup honey (or maple syrup, if vegan)
- Zest of 2 oranges
- 1 tsp vanilla
- 1/4 cup orange juice
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To begin, preheat your oven to 300 and line a baking pan with parchment paper.
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In a small mixing bowl, add your oats, coconut, walnuts, turmeric and cinnamon and stir them together.
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In a small pot, over medium heat, add your coconut oil, honey and orange zest. Bring to a simmer and simmer for 1 minute, stirring occasionally.
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Take your pot OFF the heat and slowly add in your vanilla and orange juice.
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Pour your wet ingredients from your pot over the dry ingredients in your bowl and stir to combine. Pour your granola mixture onto your pan, and spread out in a thin, even layer.
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Bake in the oven for about 25-30 minutes, or till the edges are just starting to gain color (but not burning!).
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While the granola cools it will get crunchy; let cool for 30 minutes.
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After cooling, crumble your granola up as much or as little as you like, depending on how small or big of granola clusters you prefer.
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Devour!
Stored in an airtight container, homemade granola should last about a couple months.Â
I have made this recipe three times now and while the granola gets crunchy, it doesn’t clump and cluster. Is there an adjustment I can make to help it stick together more?
Hey Carrie. I would try adding 2 tbsp of white sugar to the wet ingredients; that extra sugar should really help give you clusters that stick together even more.
I made this today and I added 1 tsp of ginger, increased the cinnamon to 1 tsp and then sprinkled in some cayenne pepper. Wow.. it is super!!
So happy to hear it, thanks Sandy!
Merry Christmas!
I, happily, just found your blog (looking for granola recipes).
This one looks delicious, but, unfortunately, my husband and I have had very negative reactions to turmeric.
Would you suggest ginger, cloves, or even chocolate powder as alternatives? Or is turmeric the only way to go with this recipe?
Many Blessings,
Julie
Hi Julie. I think ginger would be a great substitute! I like your suggestion with that. Or, you could just leave it out and have orange granola. I hope this helps and you enjoy it!
This recipe sound great but I’d prefer not to use oil. Have you ever made it without the coconut oil? What would be a good substitute…maybe tahini?
Hi Stephanie. I have never made granola without oil entirely, you could use a different oil instead (like olive oil) or you could use butter. But for the best texture it I would recommend at least a little oil. I have a recipe for Cinnamon Cashew Granola, that instead has 1/3 cup of natural (drippy) cashew butter and 2 tbsp of coconut oil, maybe that’s a better option: https://www.milehighmitts.com/cinnamon-cashew-granola-gluten-free-dairy-free-refined-sugar-free/ You could try it with tahini maybe. I hope this helps!