This is a tastefully-spiced version of the breakfast classic, granola. We recommend using certified gluten-free oats, as cross-contamination of oats happens often within fields that also grow glutinous grains. The spices used are within the traditional Ayurvedic Medicine school of thought, which you can learn more about in the book The Thirlby. They aid in reducing inflammation in the body and balancing the glycemic index of the granola, so blood sugar isn't spiked & energy levels are stable.
More importantly, though, it is a delicately sweet & balanced way to start the morning! Serve it over coconut yoghurt, recipe of which is also available in the book, and fresh seasonal fruit.
4 cups gluten-free rolled oats, preferably organic, which we advise buying bulk for a zero-waste option or this one
1 cup walnuts or almonds, chopped into quarters
1 1/2 cups unsweetened shredded coconut, bulk or this one
1 1/2 cups chopped unsulphured dried fruits—we like dates, dried figs, or dried pineapple
Grated zest of 1 orange
1/2 teaspoon each of turmeric and allspice
1 tablespoon of cinnamon
Preheat the oven to 300°F & line two baking sheets with parchment paper to prevent the granola from sticking. We use this unbleached, compostable one.
Combine the oats, nuts, coconut, dried fruits, spices, and zest in a large bowl.
Heat the honey & coconut oil or ghee over low heat to combine then pour over the oat mixture and stir until everything is coated well.
Divide the mixture between the baking sheets and spread into a thin layer. Bake for 30 minutes—stirring every 10 minutes—until toasted & golden brown.
Cool completely before storing in an airtight container at room temperature.