A Mother's Day Gift: Homemade Turmeric Cardamom Granola

If you’re looking for a homemade gift this Mother’s Day, we recommend this delicious, addictive granola. Point to note: it is extremely versatile and can be eaten at all time of day. Perfect for breakfast with some cold milk or plain yoghurt; equally good as a snack for in between; sprinkled over some oven-roasted fruit and a touch of cream for a quick dessert. You’ll likely come up with other uses as well.

 

Flavour-wise, it’s full of personality: the turmeric-cardamom combination is lovely — earthy and warm, with a hint of sweetness. The oats, nuts and seeds come together to create a texture that’s both crumbly and chunky: pulsing some of the nuts and oats together helps create more variance in the texture of the final granola.

 

 

Get started on this recipe, and about 40 minutes later you’ll have a fragrant home and a big pile of toasty golden granola. You’ll be snacking your way through packing it up nicely — an airtight glass jar with a large mouth is perfect. Add a little handwritten note and a pretty ribbon, and you’re done creating a gift that will ensure your mother has some tasty moments lined up for next week. And yes, you can save a tiny bit for yourself.

 

 

Turmeric Cardamom Granola

 

Ingredients

1 1/2 cups / 225 gm raw almonds
1 1/2 cup / 150 gm old-fashioned oats
3/4 cup / 100 gm raisins
2 tablespoons flax seeds
2 tablespoons white sesame seeds
1 teaspoon ground turmeric
1 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
1/3 cup / 80 ml maple syrup
1/3 cup / 80 ml olive oil
2 teaspoons / 10 ml vanilla essence

 

Preparation

Pre-heat the oven to 190°C. Line a rimmed baking tray with parchment paper and set aside.

Using a mixer or food processor, pulse half the oats and a third of the almonds into a coarse mix. Transfer to a large bowl, and add the remaining oats, almonds, flax and sesame seeds, raisins, turmeric, cardamom, salt and pepper.

In a small bowl, whisk together the maple syrup, olive oil and vanilla essence. Pour into the oat mix and stir to combine. The dry ingredients should be nicely mixed together with the wet. Spoon the mixture onto the prepared baking sheet and spread into a layer about 1.5 cm thick. This will help give it a nice chunky texture.

Bake until golden at the edges, about 20—30 minutes. Check about halfway through, and turn over a couple of sections to allow them to brown on both sides. Remove from the oven and allow to cool, then transfer to an airtight jar. It will keep for a few weeks and room temperature. Enjoy!