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 just a touch. When it comes to turmeric, breakfast, and granola, I like my spices and sweetness a bit more balanced.
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 complete recipe and printable version.
- 2 ½ cups old fashioned rolled oats
- ½ cup unsweetened dried coconut flakes
- ¼ to ⅓ cup seeds of choice (I used pepitas)
- 2 tsp ground ginger
- 1 ½ tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp freshly cracked black pepper, optional
- ⅛ tsp ground nutmeg, optional
- ½ tsp fine sea salt
- 1 tsp vanilla extract
- ¼ cup smooth unsalted almond butter or tahini (for nut-free version)
- ½ cup brown rice syrup
- 3 Tbsp maple syrup
How To Do It
- 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.
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 tahini instead of almond butter. The sesame flavor tastes 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 remainder of a jar of brown rice syrup? Here are some ideas:
- 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 Trader Joe's copycat ginger turmeric granola! If you try the recipe I would love to hear from you. Leave a comment below to let us know!
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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 Tbsp maple syrup below.
- 3 tablespoons maple syrup
- ¼ cup unsalted tahini or raw almond butter
- 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. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
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