Originally this was going to be a copycat recipe of a brand of granola that I really enjoyed and wanted more of after I housed an entire box of it all by myself in the span of a week.  As I got to thinking about it, I realized that while I liked the original granola, I wished that it had a bit more spiciness to it.  And lately, it seems like everyone has been on that trendy Golden Milk train and loving it.  What if I combined the flavors of Golden Milk with this delicious granola?  Well, this amazing recipe was the product. Spicy, a little sweet, but still mild, comforting and toasty all around.  Enjoy this Golden Milk Granola with your favorite milk, or yogurt.  It would also be delicious added to late night ice cream snacks too.

For those of you asking yourselves what the heck is Golden Milk and why did she do this to perfectly good granola, let me just say, relax, it’s just granola. If you’re interested in reading more about the benefits of drinking traditional golden milk, here is a link with some more info and some possible benefits.  

If it’s not your thing, that’s cool.  But you’re missing out on tons of delicious flavor in your life, so consider that before writing this recipe off.    

The spices vary from recipe to recipe, and from personal taste to personal taste, but turmeric and black pepper are always ingredients in the recipes I’ve seen. While I’ve tried various golden milk lattes and spice mixes I haven’t seen any other products that are made with the same type of spices.   I tried my best to emulate the flavor profile in the recipe below.

Am I saying this recipe will cure all your ills and help you lose weight? No.  Is it tasty and has some of the same ingredients as golden milk? Yes, absolutely.  

It’s been about a week since I made this granola, and I also finished the whole mix all by myself.  I’m also about to make this again.  As I type this I’m eyeing all the ingredients sitting on my shelves and plotting my next batch.

Golden Milk Granola Recipe:

Yield: About 4 cups

2 C rolled oats

1 TBSP Turmeric

1 tsp Cinnamon

1-2 tsp Cardamom (adjust to your preference, but I used 2 tsp for this recipe)

2 tsp ground Ginger

1/4 tsp Pink Himalayan salt

1/8 tsp Black pepper

1/2 C Unsweetened Coconut flakes

1/4 C Honey

1/2 C Pumpkin seeds

1/4 C Toasted Golden Flax seeds (I got mine at Trader Joes, but you can also toast your own flax seeds)

1/4 C Coconut oil melted


Preheat oven to 325 degrees.

Toast Pumpkin seeds and coconut flakes.  Combine together and spread over a rimmed baking sheet, toast for 5-10 mins.  My recommendation is to start with 5 minutes and increase the time as needed from there. If you are starting to smell the coconut, that means it’s beginning to brown. Make sure to keep an eye on the coconut as it can brown very quickly.  After a few minutes make sure to stir the mixture, so it evenly browns.

Once toasted, remove from the oven and allow to cool.

In a large bowl combine rolled oats and spices.  Stir to combine; set aside.

In another bowl, combine melted coconut oil and honey, pour over the oats mixture and mix until the oats are thoroughly coated.

Spread the mix over the rimmed baking sheet.  Bake 15 mins, then stir and continue baking until it’s light golden brown, anywhere from 5-15 mins more. Keep in mind the spices will make the mixture a golden yellow color, so look for a deepening of the color in the mixture.

While the granola is still warm, add the pumpkin seeds, coconut flakes and flax seeds to the mix and toss to combine.  Allow the granola to cool to room temperature, stirring occasionally, about 20 mins.  The granola will harden as it cools.

Once it’s cool store in an airtight container for up to a week.  Then try not to immediately make more to add to all of your snacks, breakfasts, and desserts!

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