Kinda-sweet granola with coconut and turmeric from Dining In: Highly Cookable Recipes (page 142) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute shredded coconut for unsweetened coconut flakes; almonds, walnuts, or pecans for pistachio nuts; quinoa or sesame seeds for millet; olive oil for coconut oil; and honey or agave nectar for maple syrup.

  • danlaik on May 29, 2023

    Pretty good! I used quinoa, which turned out nice. Not entirely sure the turmeric added a whole lot, but I’m not one to complain about extra turmeric.

  • snoozermoose on December 09, 2021

    I used sesame seeds instead of millet as Alison suggests, but she didn't mention that the volume conversion should not be 1:1 so my granola was overloaded with sesame seeds. Aside from that, I really liked the sweetness level of this. It's perfect for eating on its own and feels healthier than the sugary granolas you get at the store. I left out the turmeric so can't comment on how much that affects the flavor.

  • Foodo on August 09, 2020

    Very nice, make for John as a substitute for his muesli

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