Blueberry Turmeric Granola

This quick bread contains no gluten, a common hormone disruptor. The main ingredient, buckwheat, is a very good source of manganese and a good source of copper, magnesium, dietary fiber and phosphorus. This grain contains rutin and quercitin which are health supportive flavonoids.


  •  ½ cup quinoa, uncooked
  •  1 cup oats
  •  ½ cup almonds, roughly chopped
  •  ½ cup hazelnuts, roughly chopped (or sub walnuts)
  •  ¼ cup shredded unsweetened coconut
  •  ¼ cup sunflower seeds
  •  ¼ cup cacao nibs
  •  1 teaspoon cinnamon
  •  ½ teaspoon turmeric
  •  ¼ teaspoon sea salt
  •  2 tablespoons coconut sugar
  •  4 tablespoons coconut oil
  • 4 tablespoons maple syrup
  • ¼ cup dried blueberries


1.Preheat oven to 300℉. Place quinoa in a small bowl and cover with water. Soak for 20 minutes.
2.Place oats, almonds, hazelnuts, coconut, sunflower seeds, cacao nibs, cinnamon, turmeric, and sea salt in a large bowl. Stir to combine. Drain quinoa, add to bowl, and toss again.
3.In a small pan, stir together coconut sugar, coconut oil, syrup, cinnamon, turmeric, and salt. Warm until coconut oil is melted. Whisk until ingredients are blended.
4.Remove pan from heat and pour liquid over ingredients in bowl. Toss to coat thoroughly.
5.Transfer granola to a parchment paper-lined baking sheet. Bake for 15 minutes. Remove baking sheet from oven and stir granola around. Return to oven for 10 more minutes.
6.Remove from oven to cool and sprinkle dried blueberries over granola. Cool completely before serving or storing in an airtight container.


Makes 4 cups


Jennifer Cohen Katz RD LDN
Culinary Nutritionist

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