Golden Milk Granola
This post contains affiliate links.
Cozy, crunchy, and golden-hued, this Golden Milk Granola is as beautiful as it is nourishing. It features old-fashioned oats, pecans, pistachios, pumpkin and sunflower seeds, warming spices like turmeric and cardamom, and a beautiful floral sweet aroma from saffron! Sweetened with maple syrup and tossed with coconut and dried fruit, it’s perfect for breakfast or a healthy snack! Vegan and gluten-free too!
Looking for more healthy homemade golden milk recipes? Try my Golden Milk Overnight Oats, Golden Milk Baked Oats, this delicious Golden Milk beverage, and golden milk-flavored Pistachio Butter next!
About This Recipe
Have you ever made granola infused with saffron and golden milk spices? If not, this Golden Milk Granola is a must-try recipe that is both nourishing and completely irresistible.
I love making a big batch of homemade granola every few weeks to keep on hand for quick breakfasts and as wholesome, healthy snacks. This version is truly one of my favorites and perfect for saffron and turmeric lovers. It’s full of crunchy nuts, seeds, and oats, naturally sweetened with maple syrup, and coated in a warm, aromatic blend of my favorite spices.
The saffron-infused oil adds a beautiful depth of flavor and golden color, while dried fruit like golden raisins and cranberries, adds the perfect touch of chew and sweetness. Whether you enjoy it with yogurt, milk, or straight from the jar, this golden granola is both cozy and delicious. Plus, it stores beautifully for weeks!
Table of contents
Why This Recipe Works
- Easy to make. This granola comes together in just a few simple steps and makes a big batch that you can enjoy for weeks!
- Golden milk flavor twist! Infused with saffron and spiced with turmeric, cardamom, cinnamon, and ginger, this granola has all the cozy, earthy-sweet flavors inspired by my Golden Milk latte.
- Perfectly crisp and crunchy. Roasted perfectly, the oats, nuts, seeds, and buckwheat groats create a beautifully crispy granola, while the coconut flakes get perfectly toasted at the end for a delicate crunch!
- Nutrient-packed. With healthy fats and plant-based protein from nuts, seeds, and buckwheat, as well as natural sweetness from maple syrup and dried fruit, this turmeric granola is a nourishing breakfast or satisfying snack that keeps you full for longer.
- Customizable. Easily swap in your favorite nuts, seeds, dried fruit and sweetener to make it your own.
- Better than store-bought. A lot of packaged, store-bought granolas are overly sweet or dry. This golden spice granola recipe, like my Pumpkin Spice Granola and many others on the blog, is naturally sweetened, full of flavor, and perfectly crisp with just the right chew from the dried fruit. Plus, it’s so much more affordable when made in bulk!
Ingredient Notes and Substitutes
- Old Fashioned Rolled Oats: Use gluten-free certified oats if needed. They form the hearty, crunchy base of this granola and absorb all the lovely spices.
- Pecans & Pistachios: I used a mix of raw, unsalted pecans and pistachios, coarsely chopped for bite. Feel free to swap in any other nuts you love!
- Seeds: A blend of raw sunflower seeds and pumpkin seeds (pepitas) adds great crunch, healthy fats and a nutrient boost. You can also add hemp seeds, chia seeds or flaxseeds if you’d like to mix it up.
- Buckwheat Groats: These tiny, nutrient-dense seeds add an earthy, crunchy texture and boost the granola with protein and minerals. If you don’t have any, substitute with extra oats.
- Desiccated Coconut: Adds a lovely coconut flavor and healthy fats. Feel free to use unsweetened shredded coconut instead if that’s what you have.
- Coconut Flakes: Sprinkled on top during the final minutes of baking, they toast up beautifully and add a satisfying flake-like crunch.
- Spices: I use a cozy blend of ground turmeric, cardamom, cinnamon, and ground ginger to create that warming golden milk flavor. Together, they bring depth, warmth, and a subtle earthy sweetness.
- Fine Sea Salt: Balances sweetness and enhances the flavors of spices. Use half the amount if substituting with iodized table salt.
- Olive Oil: I use an extra light tasting olive oil for a neutral flavor and crisp texture. You can also use melted coconut oil or another mild oil, such as avocado oil.
- Saffron: Steeped in warm oil before mixing in, saffron adds an aromatic floral note and a rich golden hue. Even just a short steep makes a big flavor impact.
- Pure Maple Syrup: Naturally sweetens and binds the granola. Honey is a great substitute but note that the recipe will no longer be vegan.
- Vanilla Extract: Adds cozy warmth and rounds out the spices beautifully.
- Golden Raisins: Their mild sweetness and golden hue complement the turmeric and saffron so well. Chop them if you prefer smaller bites.
- Dried Cranberries: These add a pop of color and a tart-sweet chew. You can use more golden raisins instead or substitute with chopped dates, apricots, or other dried fruit.
Full ingredient list and amounts are in the recipe card below.
Keep in Touch!
Subscribe to get new posts via email:
How to Make Golden Milk Granola
Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (nonstick cooking paper).
While the saffron is steeping, combine the oats, nuts, seeds, buckwheat groats, desiccated coconut, fine sea salt, and spices in a large mixing bowl. Mix well until everything is evenly combined.
Place the tray on a wire rack and allow the granola to cool completely – about 40–45 minutes. It will continue to crisp up as it cools.
6. Serve or store! Enjoy right away with your favorite milk or yogurt, or simply as a crunchy snack. Or you can store for later.
Storing
- Pantry storage. Store your Golden Milk Granola in a sealed airtight container like a mason jar or glass storage jar in a cool, dry spot such as your pantry or kitchen cupboard. When stored properly, it stays fresh for up to 1 month. That said, I’ve had batches last well beyond that while still tasting great, though the crunch is best within the first 2–3 weeks!
- For longer storage. Transfer the granola to sealed Ziploc bags and freeze for up to 3 months. I recommend freezing in small portions so you can thaw just what you need. Keep in mind that extended storage in the fridge or freezer may soften the texture a bit, but it’ll still be flavorful and satisfying.
- To thaw from frozen. Let the granola sit at room temperature for 10–20 minutes, or leave it out on the counter overnight before serving.
Cook’s Tips
- Infuse the saffron properly. Warm the oil gently, but don’t let it boil before steeping the saffron. Even 10 minutes of steeping imparts great flavor but a longer steep (up to 30 minutes) deepens the color and aroma.
- Add the coconut flakes at the end. To avoid burning, sprinkle the coconut flakes over the granola during the final few minutes of baking. They toast quickly, so keep a close eye on them.
- Rotate the tray for even baking.This granola bakes best when the tray is rotated halfway through. It ensures everything toasts evenly, especially along the edges.
- For a looser, crumbly granola. Stir the granola halfway through baking to break up clusters and encourage a crumbly texture. This works well if you prefer it sprinkled over yogurt or smoothie bowls.
- Cool completely before storing. Let the granola cool fully on the tray before adding dried fruit or transferring to containers. This helps it crisp up and prevents steam from softening it during storage.
Serving Suggestions
- Golden milk yogurt bowl. Spoon your favorite Greek yogurt or coconut yogurt into a bowl and top with a generous sprinkle of this golden milk granola. I love pairing it with fresh raspberries, sliced bananas, mango, or pineapple for a vibrant, anti-inflammatory breakfast packed with healthy fats and plant-based protein.
- Warm spiced breakfast parfait. Layer this granola with warm stewed apples or pears, a dollop of thick yogurt, and a drizzle of maple syrup or nut butter, like my Pistachio Butter. The warming spices in the granola pair beautifully with cozy fruit compotes, especially in cooler months.
- On smoothie bowls or oatmeal. Sprinkle a handful over your favorite smoothie bowl (or try it over my Blueberry Banana Smoothie!). Or top creamy oatmeal with it for added crunch, color, and a warm spice flavor.
- As a topping for ice cream or frozen yogurt. This granola is also delicious on top of vanilla, coconut, or Ninja Creami Golden Milk Ice Cream. The hint of saffron and toasted coconut flakes adds a lovely contrast to cool, creamy desserts.
- Snack on its own. It makes a great grab-and-go snack straight from the jar! The nuts, seeds, and dried fruit make it satisfying on its own and perfect for road trips, lunchboxes or midday cravings.
Variations
- Use different nuts. Feel free to swap the pecans and pistachios with raw unsalted almonds, walnuts, cashews, macadamias, hazelnuts, or Brazil nuts.
- Switch up the seeds. You can mix in hemp seeds, chia seeds, or flaxseeds in place of (or in addition to) sunflower or pumpkin seeds for a boost in fiber and omega-3s.
- Try a different sweetener. Date syrup, agave syrup, or honey (if not vegan). For lower-sugar options, try sugar-free maple syrup or monk fruit-sweetened syrups. Alternatively, use jaggery (gud). Stir the jaggery into the warmed oil until melted before adding the saffron to steep.
- Don’t have golden raisins or cranberries? Try chopped dried apricots, cherries, figs, dates, or even dried mango for a tropical twist.
- Leave out the dried fruit. The granola still tastes amazing without any dried fruit. You’ll get just extra crunchy, toasty, and warmly spiced granola with unique flavors.
- Add chocolate. Once the granola has cooled completely, stir in a handful of dark chocolate chunks, cacao nibs, or white chocolate chips for a sweet contrast to the spices.
- Make it vegan. This recipe is naturally vegan when using maple syrup. If swapping for honey, be aware that it will no longer be vegan, but it will add a more traditional golden milk flavor.
FAQs
Yes! While saffron adds a beautiful golden hue and subtle floral note, you can leave it out if you don’t have it. The granola will still be flavorful thanks to the addition of turmeric, cardamom, cinnamon and ginger. Still, I highly recommend it because it adds a beautiful, unique flavor that I think you will love.
Absolutely. Simply replace the nuts with more seeds (like sunflower, pumpkin, hemp, or flax seeds) or use puffed grains like puffed quinoa or khorasan wheat puffs like I’ve used in my Khorasan Wheat Puffs Granola for crunch. Just be sure to keep the overall ratio of dry to wet ingredients balanced for even baking.
“Pin It” for Later! Save this ‘Golden Milk Granola’ to make later!
MADE THIS RECIPE? Please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ star rating below and let me know how you liked it! You can also take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick. I love seeing your creations!
STAY CONNECTED! You can also follow me on Pinterest, Facebook or Instagram.
Sign up for my email list to get my latest recipe in your inbox weekly!
More Homemade Granola Recipes You May Also Like…
Golden Milk Granola
Cozy, crunchy, and golden-hued, this Golden Milk Granola is easy to make, naturally sweetened with maple syrup and as beautiful as it is nourishing. It’s infused with warming spices like turmeric and cardamom and has an irresistible floral flavor and aroma from saffron! Perfect for breakfast or a healthy snack!
- Prep Time: 10
- Cook Time: 27
- Total Time: 37 minutes
- Yield: 16 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ½ teaspoon Saffron
- ½ cup / 90ml Extra Light Tasting Olive Oil (or use melted coconut oil)
- 4 cups / 375 grams Old Fashioned Rolled Oats (use gluten-free certified oats if needed)
- ½ cup / 55 grams raw unsalted Pecans – coarsely chopped
- ½ cup / 72 grams raw unsalted Pistachios – coarsely chopped
- ¼ cup / 30 grams raw unsalted Sunflower Seeds
- ¼ cup / 35 grams raw unsalted Pumpkin Seeds
- ¼ cup / 45 grams Buckwheat Groats (substitute ¼ cup oats)
- 4 tablespoons / 12 grams Desiccated Coconut (or unsweetened shredded coconut)
- ¾ teaspoon Fine Sea Salt (use half the amount if using table salt)
- 1 tablespoon Turmeric Powder (ground turmeric)
- 1 teaspoon ground Cardamom
- ¾ teaspoon ground Cinnamon
- ½ teaspoon ground Ginger
- ½ cup + 2 tablespoons / 150ml Pure Maple Syrup (or use honey – note 1*)
- 1 teaspoon Vanilla Extract
- ½ cup / 30 grams Unsweetened Coconut Flakes
- ¼ cup / 40 grams Golden Raisins – chopped if desired
- ¼ cup /30 grams Sweetened Dried Cranberries (or use more golden raisins or other dried fruit of choice)
Instructions
- Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (or nonstick cooking paper). Briefly warm oil in a small pot until warm, but not boiling – about 2-3 minutes. Remove from the heat and add the saffron. Allow the saffron to steep in the oil for 10-30 minutes (the longer the more flavorful) while you prepare the rest of the ingredients.
- Combine the dry ingredients: In a large bowl, add the oats, pecans, pistachios, sunflower seeds, pumpkin seeds, buckwheat groats, desiccated coconut, fine sea salt, ground turmeric, cardamom, cinnamon, and ginger. Mix together until evenly combined.
- Add the wet ingredients: Add the saffron and oil mixture, maple syrup, and vanilla extract. Mix until everything is evenly coated.
- Spread: Pour the granola mixture onto the prepared baking tray and use a silicone spatula to press down and spread into an even layer.
- Bake: Bake for 12 minutes, then rotate the tray so that the back is facing the front to promote more even baking. Bake for a further 12 minutes until lightly golden and mostly dry. Remove the tray from the oven and sprinkle the coconut flakes on top. Bake for another 4-5 minutes, or until the coconut flakes are lightly toasted and the granola is crisp. (Note: If you prefer a loose, crumbly style granola instead of clusters, stir and flip the granola halfway through the baking time. Keep a close eye on the granola towards the end so that it doesn’t burn.)
- Cool: Transfer the tray to a wire cooling rack and allow to cool completely – about 40-45 minutes. The granola will continue to crisp up further as it cools.
- Add the dried fruit: Once completely cool, break the granola into clusters and stir through the golden raisins and dried cranberries.
- Serve or store: Serve immediately with milk, Greek yogurt, or enjoy on its own as a snack! Or transfer to an airtight sealed contained and store in a cool dry area for up to 1 month (note 2).
Notes
- Maple Syrup. Any other liquid sweetener such honey, sugar-free maple syrup, date syrup, agave nectar (agave syrup), etc. will work. If using honey, note that this granola will not be vegan.
- Storing. If stored properly in an airtight sealed container and in a cool dry area, the granola will stay fresh for up to 4 weeks. For longer storage, store the granola in sealed Ziploc bags in the fridge or freezer for 3 months. I recommend freezing small portions in zipper bags so that you thaw only what you need. Note that the granola will become less crunchy and crispy if stored for an extended period in the fridge or freezer. It will also lose its crunch over time even if kept in a cool dry area so it’s best to consume within 2-3 weeks.
- To thaw from frozen. Thaw at room temperature for about 10-20 minutes before serving or overnight on the counter.
- See the ‘Variations’ section in the post above if you’d like to customize this granola recipe.
Nutrition
- Serving Size: 1/2 cup
- Calories: 282
- Sugar: 11.8g
- Sodium: 110.2mg
- Fat: 14.8g
- Saturated Fat: 3.3g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 33.4g
- Fiber: 4.4g
- Protein: 6g
- Cholesterol: 0mg
This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.
