Golden Milk Granola

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Bowl of golden milk spice mix next to two bowls of golden milk granola with dairy-free milk

We have a serious thing for golden milk โ€” the traditional Indian beverage that has its roots in Ayurveda and is most traditionally known as haldi ka doodh. In its simplest form, itโ€™s a combination of warmed milk and ground turmeric, which may sound like an interesting combination, but once you try it, you just get it. Itโ€™s not only comforting but also incredibly anti-inflammatory and delicious. This granola is an homage to golden milk.

All of the spice, warmth, and sweetness of golden milk in crunchy, satisfying granola form. We include plenty of nuts and seeds for a nutrient-packed breakfast or on-the-go snack! Just 9 ingredients required. Let us show you how itโ€™s done!

Oats, almonds, golden milk mix, chia seeds, coconut flakes, maple syrup, coconut sugar, salt, vanilla, and chickpea brine

Good news, friends! We tested this recipe two ways and found it works beautifully with both aquafaba (for an oil-free option) and coconut oil (for those looking for simplicity). No matter which version you choose, crispy, vibrant golden milk granola is in your future.

We’ve been making aquafaba for years now, but we’re still amazed by the magical, fluffy texture that is created by simply whipping chickpea brine (check it out below!). Not only is it a great binder for granola, but it makes some seriously good vegan mayo, waffles, and cookies โ€” like woah!

Bowl of whipped aquafaba for making oil-free granola

For this granola, we included rolled oats for a classic granola feel, almonds and chia seeds for crunch, coconut flakes for richness, and a little salt for flavor. Coconut sugar adds sweetness, golden milk spice mix provides the golden milk component (which is rich with ground turmeric, ginger, and cinnamon), and the combo of maple syrup and whipped aquafaba yields crispy granola clusters. An optional touch of vanilla extract infuses the granola with subtle vanilla flavor.

*Note: You can learn about golden milk and its ancient history in India and Ayurveda here.

Stirring aquafaba with golden milk granola ingredients

After mixing up the ingredients, the final step is to give it a quick bake. Optionally, stir in some golden raisins for even more golden color and bites of sweetness!

Parchment-lined baking sheet filled with golden milk granola

We hope you LOVE this golden milk granola! It’s:

Toasty
Crunchy
Perfectly sweet
Subtly spiced
Balanced
& Nutty!

It’s a delicious (and addictive) snack by the handful or enjoy it in a bowl with dairy-free milk, yogurt, and/or fresh fruit.

Pouring dairy-free milk into a bowl of golden milk granola

More Recipes Using Golden Milk Spice Mix

If you try this recipe, let us know! Leave a comment, rate it, and donโ€™t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoon in a bowl of golden milk granola

Golden Milk Granola

Crunchy, naturally sweetened granola infused with the flavors of golden milk! Bring this aromatic, Ayurvedic-inspired recipe to the breakfast table โ€” just 9 ingredients required!
Author Minimalist Baker
Print
Bowls of golden milk granola with dairy-free milk
5 from 15 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 (1/2-cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks

Ingredients

  • 3 cups rolled oats (gluten-free as needed)
  • 1 cup chopped raw almonds (or slivered almonds)
  • 1/2 cup unsweetened coconut flakes
  • 1 Tbsp chia seeds
  • 1/4 cup coconut sugar (or other dry sweetener of choice)
  • 1/2 tsp sea salt
  • 2 ยฝ Tbsp golden milk spice mix (see notes for individual spices)
  • 1/4 cup aquafaba (measured before whipping // if not oil-free, option to sub an equal amount of melted coconut oil or avocado oil)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract (optional)
  • 1/3 cup golden raisins (optional)

Instructions

  • Preheat oven to 325 F (163 C) and line a large rimmed baking sheet with parchment paper.
  • To a large mixing bowl, add the oats, chopped almonds, coconut, chia seeds, coconut sugar, salt, and golden milk spice mix (see notes for individual spices). Stir to combine.
  • Add the aquafaba to a mixing bowl and use an electric mixer to whip into loose peaks. This usually takes about 5-7 minutes. NOTE: If using oil in place of aquafaba, skip the whipping step.
  • Add the maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more (or if using oil, stir to combine). Pour the wet mixture over the dry ingredients and fold to evenly coat.
  • Spread the mixture evenly onto the parchment-lined baking sheet and bake for 25-30 minutes. Stir at the halfway point and rotate the pan to ensure even baking.
  • Let cool completely, then add the golden raisins (optional) and toss. Store the granola in an airtight container and enjoy as a quick snack or in a bowl with some dairy-free milk! Store at room temperature for up to 3-4 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.

Video

Notes

*Recipe as written makes 5 cups granola.
*Individual spices (amounts as original recipe is written // adjust as needed if adjusting batch size): 1 ยฝ Tbsp ground turmeric, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground black pepper, pinch of ground nutmeg, pinch of ground clove.
*Nutrition information is a rough estimate calculated with aquafaba and without optional ingredients.

Nutrition (1 of 10 servings)

Serving: 1 half-cup serving Calories: 245 Carbohydrates: 32.3 g Protein: 6.6 g Fat: 11 g Saturated Fat: 3.1 g Polyunsaturated Fat: 2.4 g Monounsaturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 122 mg Potassium: 265 mg Fiber: 5.6 g Sugar: 10.8 g Vitamin A: 1.9 IU Vitamin C: 0.1 mg Calcium: 69.4 mg Iron: 2.8 mg

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  1. Amy says

    I had been wanting to make this for a while and I am so glad I finally got around to it! It was very easy/quick to make, I opted for avocado oil, and it is so delicious! I made it with the plan to eat it with fruit/yogurt in the mornings but after I took it out of the oven I ate a bowl of it with almond milk for dinner. Next time I might add more flax seeds since I barely noticed them, but overall this is a really tasty recipe with unique flavors.

  2. Michele says

    I made this granola this evening and my kitchen smells amazing. Canโ€™t wait to try it tomorrow on my breakfast ๐Ÿค—๐Ÿค—. Thankyou for another great recipe. ๐Ÿ™๐Ÿ™

  3. Sarah says

    What a delicious recipe! I can’t get enough of Minimalist Baker recipes these days :) I used liquified coconut oil instead of aquafaba. I almost substituted the coconut sugar because I was having a hard time finding it but then spotted some at Trader Joes that I ended up using. The granola with oat milk was so so yummy especially with the flavored golden milk at the end!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Sarah! Thanks so much for the lovely review and for sharing your modifications! xo

  4. Diana says

    I made this granola instead of my usual go-to, your Sea Salt Dark Chocolate one. In the process of making it I grew more and more skeptical that I’d actually like it. ‘I mean, I thought, it has turmeric in it, how good can it be?!’ But I remembered what it said at the beginning of the post, that after you try it, you just ‘get it.’ Well, I can happily say that after tasting it, I TOTALLY GET IT NOW! So flavorful, warming and perfectly spiced. Oh, and I subbed coconut oil because I was too lazy to whip aquafaba, and it worked really nice.

    • Support @ Minimalist Baker says

      Amaziiiing! We love to hear this, Diana. Thank you for the kind review, we’re so glad you enjoyed! :)

  5. Patricia says

    Just made this and I kept nibbling at it even before I put it in the oven, delicious. I love my granola so this will be my new go to. I omitted the sugar as I find the maple syrup adds enough sweetness. Cant wait for breakfast so I can enjoy a bowl with almond milk. Thanks yet again Dana, you are amazing.

    • Support @ Minimalist Baker says

      Yay! Thanks as always for such a kind review and sharing what you changed, Patricia. We think the Golden Milk Granola is a winner, too! xo

      • Janelle says

        Another amazing recipe, Dana! I’m the golden milk lover in my family but even my kids, 8, 6, and 4 year olds loved it. It has the perfect amount of spice and will be a lovely addition to our summer granola rotation. Because of allergies, I used olive oil instead of either aquafaba or coconut oil and I omitted the raw sugar because I find it is not necessary. I also add hemp seeds after the bake to add another punch of nutrient density.. SO, SO GOOD!

  6. Jenny says

    I love the way you used aquafaba here. Could I use it pretty easily in your other granola recipes? I know you have a specific one for aquafaba, but I am curious about subbing it.

  7. Jenny says

    I tried using aquafaba in a waffle recipe a few months ago, and I allowed the total fail to scare me off. BUT – then I made this recipe, and I discovered how warm and cozy and crispy this granola was :)! Thanks for a great recipe!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you gave this one a try and enjoyed it. Thanks for sharing, Jenny! xo

  8. Kitkat says

    So. Delicious!!! I kept nibbling at it even before putting it in the oven. I added some puffed rice cereal because I needed to use it up. Had with non dairy milk, banana coins and hemp seeds. It was perfectly sweet, warming with a hint of spice here and there, and so crunchy! Definitely will be kept in rotation! Thanks MB! {heart emoji}

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! And love your modification! Thanks for the lovely review!

  9. Marie Biddix says

    Umm, no need to create any more recipes, I will be living off of Golden Milk Granola from this point forward. WOW! Talk about life changing! As you all know by now, I only eat what I make, nothing packaged and nothing that might even make me sick again. So, cereal has been out of my life for a while. I knew when I saw this I should just go ahead and make a double batch, which I did, two sheet pans were needed. I used a combination of coconut oil and avocado oil. Oh thank you sweet MB team for helping us stay healthy, you are so loved and appreciated!

  10. April says

    What could I use in this recipe instead of Almonds? This looks delicious but I have a nut allergy and it seems like every healthy recipe these days contains some kind of nut. Thank you

  11. Sarah says

    Oh baby! Just made this and ate half the batch. Now I need to go get on my peloton :-) I did not have almonds so subbed pumpkin seeds and sunflower seeds. I also used whole cane sugar because thatโ€™s what I had on hand. This turned out awesome! Pondering the idea of being John Malkovich inside Danaโ€™s head! Oh to have such creative and healthy ideas!! You never let us down, girl!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy it, Sarah! Thanks so much for your kind words and lovely review! xo

  12. TKG says

    I’m a granola fiend, and this sounds delicious so I’ll definitely try it! I appreciate that you’re trying to keep it vegan, but do you think replacing the aquafaba with egg white would yield a similar result? It’s something I always have to hand and have used it successfully with granola in the past.

    Thanks so much for your fab recipes, you’re my go-to for healthier sweets these days!

      • TKG says

        Yep, it works! I swapped 1/4 cup egg whites for the aquafaba, I did NOT whip them but kept to the way I would usually use egg whites in granola, and simply whisked the egg whites, maple syrup and vanilla together then mixed through the dry ingredients.

        I was wary of over toasting since I wasn’t using any oil, so I lowered the oven temp to 135C fan-assisted (convection), which is also what I usually bake granola at. 40 minutes was perfect.

        It’s unusual and delicious! Thanks so much for the recipe!