You may have heard of The Groovy Food Company, offering coconut based products including their 100% unrefined Virgin Coconut Oil. Now they have just launched a new exciting product to the range: Virgin Coconut Oil infused with Turmeric! This colourful spice has definitely seen a rise in popularity amongst the health food world thanks to its plethora of benefits, so combined with good old coconut oil, this is a winner of a nutritious ingredient and is a great way to inject a burst of goodness into countless dishes.
It’s just launched in Waitrose but I was lucky to be kindly sent a jar to test out – and of course, create a healthy recipe with! Rather than going down the savoury route, I wanted to make a super easy breakfast dish which uses the colourful coconut oil combined with oats, dried blueberries, seeds, coconut and cardamom. The result is a crunchy, substantial (and addictive!) granola absolutely bursting with flavour and colour . Serve how you want – straight from the jar, with yogurt and fruit, sprinkled on top of a smoothie bowl… Trust me, it’ll be hard to make this last a week!
Ingredients:
- 100g rolled oats (can be gluten-free)
- 75g buckwheat groats
- 75g pumpkin seeds
- 4 tablespoons desiccated coconut
- 100g dried blueberries
- 1/4 teaspoon ground cardamom
- 3 tablespoons The Groovy Food Company Coconut Oil with Turmeric
- 4 tablespoons maple syrup
Get making!
- Preheat the oven to 170 degrees C and grease and line a large baking sheet with greaseproof paper.
- Mix together the oats, buckwheat, pumpkin seeds, coconut, dried blueberries and cardamom in a large bowl.
- Gently melt the coconut oil and maple syrup then pour into the bowl and mix well to combine, making sure everything is coated.
- Spread evenly over the tray in a single layer and press down slightly to help make the clusters. Bake for 15-20 minutes, making sure to remove and stir regularly so the granola is evenly baked.
- Once golden, set aside and leave to cool completely – this is when it will firm up and go nice and crispy!
- Place into a kilner jar or lidded box/tub and keep for up to 2 weeks.
