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Golden Milk Granola

Closeup of granola on a spoon surrounded by golden milk granola on a baking tray.
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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!

Ingredients

Scale

Instructions

  1. 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.
  2. 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.
  3. Add the wet ingredients: Add the saffron and oil mixture, maple syrup, and vanilla extract. Mix until everything is evenly coated.
  4. Spread: Pour the granola mixture onto the prepared baking tray and use a silicone spatula to press down and spread into an even layer.
  5. 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.)
  6. 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.
  7. Add the dried fruit: Once completely cool, break the granola into clusters and stir through the golden raisins and dried cranberries.
  8. 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).

Equipment

Notes

  1. 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.
  2. 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.
  3. To thaw from frozen. Thaw at room temperature for about 10-20 minutes before serving or overnight on the counter.
  4. See the ‘Variations’ section in the post above if you’d like to customize this granola recipe.

Nutrition

Find it online: https://thatspicychick.com/golden-milk-granola/