Textures. Salty and sweet. Smooth and rough. Liquid and crunch. That’s what I like. Something with some bite. I love a hearty soup in Autumn and Winter, but sometimes miss the motion of chewing or crunching on some ‘substance’, this savoury turmeric granola was a whimsical idea that turned out rather fantastic. We have made it on repeat since then and pack it into a jar for easy accessibility at every meal time.
This recipe is a loose one. Rough Measures at it’s best. Chop and change the buckwheat groats for rye or quinoa flakes, or if easier, leave out all together and double the oat quantities.
I made a big batch of this savoury turmeric granola to sprinkle over some soup last weekend. Not just any soups though, the lovely flavours of Cully & Sully. Cully & Sully started in Cork, Ireland, and set out to make soups with tonnes of flavour, and packed full of nutrients. I have had a rough month and needed an easy, comforting lunch one rainy day, and these were just perfect. They offer a range of flavours, but my favourite was the Pea & Minty soup, while C loved the mushroom soup.
The granola adds a little bite to a comforting dish. We love it on salads and stews too. I’ll even have a bowl in the morning with some homemade hemp milk.
Savoury Turmeric Granola
An easy recipe to add some bling to any meal.
- 1.5 cup / 2 large handfuls of rolled GF oats
- 1 cup buckwheat groats
- ½ cup quinoa flakes
- small handful of seeds of choice pumpkin / sunflower etc
- 2 tsp turmeric
- 1 tsp coriander seeds
- ¼ tsp Himalayan rock salt
- ½ tsp cracked black pepper
- pinch chilli flakes
- 3 tbsp melted coconut oil
- 2 tbsp maple/agave syrup optional
Spread out on a baking sheet and bake for around 20 minutes, stirring the mix after 10 minutes.
Remove from oven and leave to cool
Store in an airtight container - it will keep for 10-14 days
Disclaimer – This is a sponsored post with Cully & Sully. All opinions, words, thoughts, and recipe are my own. Thank you for continuing to support Rough Measures.