Indian Granola

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curry on cooking femalefocusonline sept20This granola is strangely addictive – there’s something deeply satisfying to starting the day with a bowl of crunchy homemade granola, it’s also great to munch on for a tasty snack. We’ve given this granola recipe a Spice Sister makeover with an Indian twist by adding turmeric, cinnamon and ginger. Add the fruit after baking, at the end as it is likely to burn. For really crunchy granola make sure the oats are completely coated before baking.


2 tbsp vegetable oil
125ml maple syrup
1tsp vanilla extract
1tsp ground turmeric
1tsp ground cinnamon
½ tsp ground ginger
300g jumbo rolled oats
50g sunflower seeds
35g sesame seeds
50g pumpkin seeds
100g flaked chopped almonds
100g mixed dried fruit/berries


Heat the oven to 150ºC/fan 130ºC/gas 2. Line a large baking tray.
In a large bowl mix the oil, maple syrup and vanilla, add the turmeric, cinnamon and ginger, whisk with a fork until blended.

Add the oats, sunflower, pumpkin, sesame seeds and almonds and mix well until all the oats are coated.

Tip the mixture onto the baking tray, spreading evenly. Bake for 10 minutes, take out of the oven and stir thoroughly; cook for another 10-15 minutes or until golden and crisp. Mix in the dried fruit, leave to cool at room temperature.

The granola can be stored in an airtight container for up to a month.

Don't forget your curry fix – quicker than ordering a takeaway and a lot cheaper too!

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