top of page

Tropical Turmeric Granola

I don't know about you, but most granola on the market just doesn't do it for me. It's either too sweet, not crunchy enough, or loaded with weird preservatives and ingredients. Well, it turns out that there's no reason to settle for mediocre granola because it's actually super easy (and kind of fun) to make it yourself. What follows is my current go-to granola recipe. It's packed with all kinds of healthy ingredients - rolled oats, flax and chia seeds, turmeric, cinnamon, and honey, just to name a few - but still tastes like a treat. Sounds like a win-win to me!

Note: This formula is infinitely customizable. Try substituting your preferred nuts, seeds, fruit, and even sweetener. Not a fan of coconut? Use avocado, grapeseed, or even olive oil instead of coconut oil and leave out the shredded coconut. Can't imagine a snack without chocolate? Add 1/2 cup chocolate chips at the end with the dried fruit (obviously make sure the granola is cooled completely or your chocolate will melt). Don't like my Toasted Coconut Turmeric Blend? How about some Chai Masala or some Autumn Spice?

Tropical Turmeric Granola

Makes about 8 cups


  • 4 cups rolled oats

  • 1 cup raw macadamia nuts, roughly chopped

  • 1/4 cup flax seeds

  • 1/4 cup chia seeds

  • 1 teaspoon kosher salt

  • 1 teaspoon Toasted Coconut Turmeric Blend

  • 1/2 cup unrefined coconut oil, melted

  • 1/2 cup raw honey

  • 1 teaspoon vanilla extract

  • 1/2 cup unsweetened shredded coconut

  • 3/4 cup dried fruit, chopped if large (I used dried apple bananas that my bestie sent me from Molokai, but pineapple or mango would be delightful as well)


Preheat oven to 375 F and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, mix the oats, nuts and seeds, salt and Toasted Coconut Turmeric Blend. Combine well.

Add the coconut oil, honey and vanilla and mix well. Pour the mixture out onto sheet pan and spread it into an even layer.

Bake on the middle rack of the oven for about 10 minutes. Stir in the shredded coconut and spread the mixture into an even layer once again. Bake for another 10 minutes, until the top is lightly golden.

Remove the granola from the oven and allow to cool undisturbed at least 1 hour. Sprinkle with the dried fruit and then, using your hands, break the granola into pieces.

Store granola in an airtight container at room temperature for up to 2 weeks (or in the freezer for up to 2 months).

Recent Posts

See All


bottom of page