RECIPE: Golden Goddess Granola

I made this Golden Goddess Granola for Mother’s Day Breakfast, complete with a chia berry jam which is so easy it should not even be a recipe…

This Golden Goddess Granola is about as simple as you can get when it comes to granola, with the added kick of one of my fav spices, tumeric. Tumeric is an amazing anti-inflammatory, helps relieve pain and can aid digestion. It’s got a unique flavour, so the key to this recipe is having a good combination of nuts and seeds, and making sure that you have enough ‘wet’ ingredients to help it bind when you bake. You can pretty much make it with any nuts and I encourage you to play around with what’s in your pantry over going to the shops JUST to buy pepitas! Let me know if you try it by tagging me on the ‘gram so I can see!

Ingredients

Granola

2 cups of rolled oats (or quinoa flakes)

1 cup of raw almonds, roughly chopped (I used slithered because it was all I had!)

1 cup of your chosen nut combo (I used pepitas, sesame seeds, flaxseeds and some chia)

1/4 cup coconut sugar/rapadura/brown sugar

1 tsp of sea salt

1.5 tbsp of tumeric (I used Stardust Anti Inflammatory Blend)

1/4 cup melted coconut oil (or avo oil)

1/3 cup rice malt (or maple syrup)

8-10 roughly cut medjool dates

Berry Compote

1 cup frozen blueberries/raspberrys/strawberries/blackberries

2 tbps chia seeds

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Method

Pre-heat oven to 160 degrees C and line a baking tray with baking paper

Mix the nuts, sugar, salt and tumeric in a large bowl until combined.

Add in the melted coconut oil and rice malt and mix until well combined.

Spread onto the tray and push down so it is tightly packed.

Bake in the oven for around 30-35 minutes, turning at the halfway point.

While the granola is baking, take the frozen berries and add to a saucepan on medium heat until melted and soft. Add water if needed.

Once the berries are soft and form a compote, add the chia seeds and let it set into a jam.

Once granola is golden and crispy on top, remove from the oven and leave in the tray to cool.

Once cool, break the granola into chunky pieces and add the chopped dates.

Serve with milk or coconut yoghurt and top with the berry compote or store in an air tight container for 1-2 weeks.