Golden Milk Granola

Ingredients

• 1/2 teaspoon Saffron
• 1/2 cup / 90ml Extra Light Tasting Olive Oil (or use melted coconut oil)
• 4 cups / 375 grams Old Fashioned Rolled Oats (use gluten-free certified oats if needed)
• 1/2 cup / 55 grams raw unsalted Pecans – coarsely chopped
• 1/2 cup / 72 grams raw unsalted Pistachios – coarsely chopped
• 1/4 cup / 30 grams raw unsalted Sunflower Seeds
• 1/4 cup / 35 grams raw unsalted Pumpkin Seeds
• 1/4 cup / 45 grams Buckwheat Groats (substitute 1/4 cup oats)
• 4 tablespoons / 12 grams Desiccated Coconut (or unsweetened shredded coconut)
• 3/4 teaspoon Fine Sea Salt (use half the amount if using table salt)
• 1 tablespoon Turmeric Powder (ground turmeric)
• 1 teaspoon ground Cardamom
• 3/4 teaspoon ground Cinnamon
• 1/2 teaspoon ground Ginger
• 1/2 cup + 2 tablespoons / 150ml Pure Maple Syrup (or use honey – note 1*)
• 1 teaspoon Vanilla Extract
• 1/2 cup / 30 grams Unsweetened Coconut Flakes
• 1/4 cup / 40 grams Golden Raisins – chopped if desired
• 1/4 cup /30 grams Sweetened Dried Cranberries (or use more golden raisins or other dried fruit of choice)

Instructions

1. 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. 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. 3

   Add the wet ingredients: Add the saffron and oil mixture, maple syrup, and vanilla extract. Mix until everything is evenly coated.

4. 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. 5

   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. 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. 7

   Add the dried fruit: Once completely cool, break the granola into clusters and stir through the golden raisins and dried cranberries.

8. 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).