Brown Butter Turmeric Granola
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We have nothing against a bowl of cereal for breakfast. But might we recommend having a good bowl of cereal that’s homemade and wholesome instead of the store-bought stuff? Hear us out: The brown butter turmeric granola from Jason Hammel’s The Lula Cafe Cookbook is a breeze to prepare ahead and guaranteed to hit the spot on a busy morning.
The crunch factor is off the charts, thanks to six different cereals, grains, seeds and nuts. Chewy dates and golden raisins add a pop of sweetness. But a flurry of warm spices and luxurious brown butter are what take this snack over the top.
“We serve it with house-made yogurt, seasonal fruit, a drizzle of olive oil and leaves of herbs and flowers, but you do you,” suggests Hammel. “Add a dice of juicy fresh fruit, like apples or berries, or maybe pomegranates, mandarin slices, grapes tossed with lemon—whatever you crave, whatever looks good at the market, whatever keeps you going through the day.” Roger that.
Excerpted from The Lula Cafe Cookbook © 2023 by Jason Hammel. Photography © 2023 by Carolina Rodríguez. Reproduced by permission of Phaidon. All rights reserved.
2 cups pecans
1 tablespoon honey
¼ cup sugar
¼ teaspoon kosher salt
¼ cup millet
¼ cup and 1 tablespoon quinoa
1¾ cup rolled oats
¾ cup sunflower seeds
2 tablespoons sesame seeds
3¼ ounces butter
½ teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon ground fenugreek
¼ teaspoon ground black pepper
⅓ cup honey
¼ cup and 2 tablespoons brown sugar
½ teaspoon kosher salt
½ cup golden raisins, chopped
¼ cup and 1 tablespoon dates, chopped
1. Make the Candied Pecans: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the pecans on the baking sheet and toast for 7 minutes. Remove from the oven but leave the oven on.
2. Combine the honey, sugar, 2 tablespoons water and salt in a small saucepan. Bring to a boil over medium heat. Add the toasted pecans and stir with a heatproof spatula, coating the nuts in the syrup. Reduce the heat to low and cook, stirring constantly, until there is no liquid left at the bottom of the pan. Transfer the nuts back to the parchment-lined baking sheet and bake for 15 minutes, until the pecans are nicely caramelized and no longer sticky.
3. Make the Turmeric Granola: With the oven still at 350°F, line another baking sheet with parchment paper. Bring 4 cups of water to a boil in a saucepan set over high heat. Remove from the heat and add the millet and quinoa. Soak for 30 minutes, then drain.
4. In a large mixing bowl, combine the oats, sunflower seeds and sesame seeds.
5. Melt the butter in a medium saucepan over medium heat and cook until the solids are golden brown and lightly caramelized with a nutty fragrance. Add the turmeric, coriander, fenugreek and black pepper, then immediately remove from the heat. Add this butter-spice mixture to the oat mixture and stir to combine.
6. In a separate large saucepan, combine the honey, brown sugar and salt. Cook over low heat until melted and smooth, then pour in the oat mixture and the soaked grains. Stir thoroughly to combine.
7. Spread the mixture out on the parchment-lined baking sheet and bake for 45 minutes, rotating the pan and stirring the mixture every 10 minutes.
8. Remove from the heat and stir in the candied pecans, raisins and dates. Allow to cool and store in an airtight container.