Name: Coconut, turmeric and buckwheat granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 - 6
Ingredients: 150 gm buckinis (see note); 65 gm (1 cup) cashews, coarsely chopped; 100 gm (2 cups) coconut flakes; 60 gm (¾ cup) shredded coconut; 70 gm (½ cup) pistachio nuts, coarsely chopped; 65 gm (⅓ cup) pepitas; 90 gm (¼ cup) raw honey; 1 tsp ground turmeric; Finely grated zest of 1 orange; 60 gm dried blueberries or cherries; Milk, nut milk or yoghurt, to serve

Coconut, turmeric and buckwheat granola

This light, grain-free granola pairs tropical flavours with a boost of turmeric.

Serves 4 - 6

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

Getting the day off to a great start is easy when there’s something flavoursome, nutritious and homemade on hand. During the summer months, simple granolas made with nutritious blends of seeds, nuts and fruits, keep the mornings light and bright. With a touch of sweetness from honey, this breakfast granola bowl has all the makings of a feel-good morning. Just add milk of your choosing or a generous dollop of yoghurt, and you’re good to go.

Ingredients

150 gm buckinis (see note)

65 gm (1 cup) cashews, coarsely chopped

100 gm (2 cups) coconut flakes

60 gm (¾ cup) shredded coconut

70 gm (½ cup) pistachio nuts, coarsely chopped

65 gm (⅓ cup) pepitas

90 gm (¼ cup) raw honey

1 tsp ground turmeric

Finely grated zest of 1 orange

60 gm dried blueberries or cherries

Milk, nut milk or yoghurt, to serve

Method

1.Preheat oven to 140°C. Combine seeds, nuts and coconut in a large bowl. Add honey, turmeric and zest, then stir to combine. Spread over two baking trays lined with baking paper and bake, swapping trays occasionally, until golden (25-30 minutes). Cool completely (1 hour).

2.Stir through dried fruit and serve with milk or yoghurt. The granola will keep stored in an airtight container for 2 weeks.