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Savory Turmeric Spice Granola

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 2 tablespoons ground flax meal
  • 2 cups rolled oats
  • 1/3 cup raw buckwheat groats
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 2 tablespoons sesame seeds or hemp seeds
  • 1/3 cup coconut flakes
  • 1/3 cup golden raisins optional
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • Dash cayenne pepper
  • 1/3 cup aquafaba or liquid from a can of chickpeas; substitute an additional 1 1/2 tablespoons ground flax mixed with 1/4 cup warm water
  • 3 tablespoons safflower grapeseed, or olive oil
  • 1-2 tablespoons maple syrup


  • Preheat the oven to 350F and line one or two baking sheets with parchment. Mix the flax, oats, buckwheat, all of the seeds, coconut flakes, raisins, and all of the spices/seasonings together in a large mixing bowl.
  • In a small mixing bowl, whisk together the aquafaba, oil, and maple syrup. Pour this wet mixture over the granola mix and stir well to combine everything evenly.
  • Bake the granola for 20-25 minutes, stirring a few times during cooking to ensure that the granola at the edges of your baking pan doesn't burn. Allow the granola to cool completely before transferring it to an airtight storage container.


Granola will keep for up to two weeks in an airtight container. Store in a cool, dark place.