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Make This Ayurvedic Turmeric Granola Today & Have A Healing Snack On Hand All Week

Liz Moody
Contributing Food Editor By Liz Moody
Contributing Food Editor
Liz Moody is a food editor, recipe developer and green smoothie enthusiast. She received her creative writing and psychology degree from The University of California, Berkeley. Moody is the author of two cookbooks: Healthier Together and Glow Pops and the host of the Healthier Together podcast.
Make This Ayurvedic Turmeric Granola Today & Have A Healing Snack On Hand All Week
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Tahini has become a superfood staple, and turmeric—well, you know how beloved everyone’s favorite anti-inflammatory spice is. When the two meet in an earthy, savory, sweet granola, it’s bound to be addictive. This version is from Ruth Fox and Vicky Cohen’s Tahini & Turmeric, a cookbook filled with inspired vegan versions of Middle Eastern classics. “If you’ve never made granola at home, you’ll be surprised by how incredibly easy it is to prepare. It’s far cheaper and healthier—but the best part? You can make it your own by using your favorite spices, nuts, seeds, and dried fruit!” the authors explain. “There’s just one thing you must remember: Bake it low and slow, stirring it often (especially toward the end), to make sure it cooks evenly and doesn’t burn. You would be amazed how quickly it can go from barely ready to burnt to a crisp!” Store the granola in an airtight container at room temperature, and munch on throughout the week.

Turmeric, Apricot & Pistachio granola

Makes 4 cups


  • 1½ cups old-fashioned rolled oats
  • ½ cup unsweetened shredded coconut
  • ¼ cup raw pumpkin seeds
  • 2 tablespoons black sesame seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ⅛ teaspoon coarse salt
  • ⅓ cup pure maple syrup
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons tahini
  • 1 teaspoon pure vanilla extract
  • ½ cup dried apricots, chopped small
  • ⅓ cup roasted shelled pistachios


  1. Preheat the oven to 275°F. Line a large baking sheet with parchment paper and set aside. Combine the oats, coconut, pumpkin and sesame seeds, turmeric, cinnamon, pumpkin pie spice, and salt in a large bowl and mix well.
  2. In a separate bowl, whisk together the maple syrup, melted coconut oil, tahini, and vanilla. Pour the liquid over the oat mixture and mix well, so all the dry ingredients are well-coated with the wet. (Using your hands is the best way to accomplish this! You can rub your hands with a little coconut oil to keep them from getting too sticky.)
  3. Spread the mixture on the lined baking sheet in a single, even layer and bake for 42 to 45 minutes, stirring every 15 minutes so it bakes evenly, until golden brown. Remove from the oven, let cool completely, then transfer the mixture to a large bowl.
  4. Add the chopped apricots and pistachios and toss well.

Based on excerpts from Tahini & Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Vicky Cohen and Ruth Fox, with the permission of Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Copyright © 2018.

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