Inspired by Trader Joe's ginger turmeric granola, this homemade version is oil-free, refined sugar-free, delightfully crunchy, and ready in 45 minutes! Nut-free option.
After getting hooked on TJ's (now-discontinued) almond butter ginger turmeric salad dressing back in 2019, I shared this homemade version, and you all are loving it! Even more so now that it's discontinued.
So, before the same thing happens with their tasty, coconutty, ginger turmeric granola, I figured I should create a homemade version of that one, too. And I have to say, I like this one even better!
The spices in Trader Joe's granola are almost a bit too much for my taste. I mean, not really, but it is generously spiced! When it comes to turmeric, breakfast, and granola, I like my spices nicely balanced by sweetness.
I also omitted the oil and refined sugar, creating this one with a base of rolled oats and brown rice syrup similar to my other favorite Oil-Free Granola.
And maybe best of all, making this golden and crispy granola is a BREEZE! Easier than finding a parking spot at our local TJ's, for sure! 😭 Here's how to do it...
Ingredients
Scroll down for the full recipe and printable version.
- old fashioned rolled oats - look for certified gluten-free oats, if needed
- unsweetened dried coconut flakes
- ¼ to ⅓ cup seeds of choice (I used pepitas)
- vanilla extract
- smooth unsalted almond butter, tahini, or sunbutter
- brown rice syrup - it's very sticky so it's great for creating clusters in granola; if you can't find brown rice syrup, feel free to replace with maple syrup
- maple syrup
- and ground spices:
- ginger
- turmeric
- cinnamon
- black pepper, optional
- nutmeg, optional
Instructions
- Preheat the oven to 320 degrees F, and line a large baking sheet with parchment paper or a silicone baking mat.
- Combine the wet ingredients and spices in a mixing bowl. Microwave in 10 to 15 second intervals to warm up the brown rice syrup so that it mixes more easily.
- Add the oats, coconut, and seeds to the bowl, and stir until everything is combined and the oats are coated with the syrup mixture.
- Spread the granola onto the prepared pan, lightly pressing it down (see photo below). Bake for 20 minutes, then remove from oven. Using a large spoon or small spatula, scoop up large chunks of the granola and flip them over. Bake for another 15 to 17 minutes, keeping an eye on the bottom of the granola in the last few minutes to prevent burning.
- Let the granola cool on the pan for 15 minutes, then break into clusters. Once completely cool, transfer to an airtight container.
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I told you it was easy, right? I love a granola recipe that doesn't involve heating anything on the stove. Just one bowl, a couple of utensils, and you're in crunchy, oil-free, spiced granola heaven!
Tips and Substitutions
- The granola will continue to crisp up as it cools, so don't be fooled into thinking it isn't done when you first pull it from the oven.
- Keep an eye on the underside of the granola in the last few minutes of cooking so that it doesn't burn.
- For nut-free granola use sunflower seed butter or tahini (if okay with sesame) instead of almond butter. Both of these taste fantastic with ginger and turmeric!
- If you enjoy dried fruit in your granola, add it after baking.
You can usually find brown rice syrup at Whole Foods, some specialty grocers and health food stores, or order online (<-- Amazon affiliate link). It's great for things like vegan granola bars, krispie treats, and granola with clusters thanks to its stickiness and mellow sweetness.
Not sure how to use the rest of that jar of brown rice syrup? Here are some ideas:
- Easy Peanut Butter Granola
- 4-Ingredient Vegan Rice Krispie Treats
- Copycat GoMacro Protein Bars
- Popped Sorghum Bites
- Salted Chocolate-Almond Popped Sorghum Balls
- Coconut Rice Krispie Treats
I hope you enjoy this copycat Trader Joe's ginger turmeric granola. If you try the recipe I would love to hear from you. Leave a comment below to let us know!
Recipe
Ginger-Turmeric Granola (Vegan, Oil-Free)
Equipment
Ingredients
- ½ cup brown rice syrup - This is critical for super cluster-y granola. Can sub maple syrup, if desired, and omit the extra 3 tablespoon maple syrup below.
- 3 tablespoons maple syrup
- ¼ cup unsalted tahini or raw almond butter - or sunbutter, if avoiding nuts
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly ground black pepper, optional
- ⅙ teaspoon ground nutmeg, optional
- scant 2 ½ cups old fashioned rolled oats - Certified gluten-free if needed.
- 1 cup unsweetened dried coconut flakes
- ¼ to ⅓ cup raw pumpkin seeds or other seed
Instructions
- Preheat oven to 320 degrees F. Line a large baking sheet with parchment or a silicone mat.
- In a mixing bowl combine the syrups, almond butter, vanilla, salt, ginger, turmeric, cinnamon, pepper, and nutmeg. Microwave in 10 to 15 second intervals just to warm the syrup slightly. This makes it easier to stir and combine with the other ingredients.
- Once the wet ingredients are mixed, add the oats, coconut, and seeds to the bowl. Stir until everything is well coated with the syrup mixture.
- Spread the granola onto the prepared pan, lightly pressing it down (see photo in post). Bake for 20 minutes, then remove from oven. Using a large spoon or small spatula, scoop up chunks of the granola and flip them over. This helps ensure you end up with plenty of clusters. Bake for another 15 to 17 minutes, keeping an eye on the bottom of the granola in the last few minutes to prevent burning.
- Let the granola cool on the pan for 15 minutes, then break into clusters. Once completely cool, transfer to an airtight container.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Robin says
Hi Lori-Do you suppose I could sub in date syrup for the brown rice syrup? It's what I have on hand at the moment so I thought I'd ask. Look forward to trying the recipe. We love granola and this recipe looks great. Thanks.
Lori Rasmussen says
Hi Robin, yes, I think date syrup will be tasty. It might not get quite as crisp or create clusters as well. I haven't tried it, though, so I could be wrong! Let us know how it goes.
Hannah says
Great recipe! I replaced the syrup with a bit of organic honey instead. I also replaced the coconut with chia seeds and sunflower seeds. Still delicious and easy, thank you so much for this recipe. It’s going to be my go-to pre-workout snack!
LL says
Really tasty as is! I added a bunch of nuts and seeds too, which worked really well. Thank you!
Mike says
Also added in walnuts to improve healthiness with ground flaxseed.
Mike says
I have made this recipe past 2 weeks. I have added ground flax seeds it's a great recipe my older daughter 7 loves it. I added more turmeric and tried seven Sundays oats.
Alexia Gobin says
I love the recipe but it’s got a lot of salt in it! I have never known a recipe that does 1/2 teaspoon salt. For me it’s too salty 🙁
Lori says
That's the great thing about making your own granola, you can reduce it as much as you like. I've always enjoyed granola a bit on the sweet-and-salty side because that's what I grew up with. So we really enjoy it as written, but you do you! Also, just checking to make sure... did you use sea salt or mineral salt? Or table salt, which is much saltier? Glad you enjoyed the recipe otherwise.
renee says
Can I sub agave syrup for the brown rice syrup?
Lori says
Hi Renee, you can, but definitely reduce the amount since agave is sweeter than brown rice syrup. And because it's less sticky you probably won't end up with large clusters, but it will still be delicious!
D says
Just made this. Had a taste before it popped in the oven and yess can already tell it’s a keeper. Now I have to get more coconut. Thank you for posting