Coconut Turmeric Muesli

This Coconut Turmeric Muesli has a little bit of everything that I love. It’s sweet, savory and filled with breakfast gems. Plus it’s so easy to make and perfect to store for later. You can eat it cold, make it into a fancy bowl of oatmeal, or snack on it throughout the day. And you know I love easy breakfasts and snacks.

And I want to post this recipe fully noting that Indian culture has been using turmeric for centuries across different food and medicinal practices. This isn’t some new and trendy ingredient, it’s a part of ancient culture and technique, and I am so grateful that so many of my peers have shared it with me. It’s such a perfectly unique flavor, and this recipe wouldn’t be anything without it. 

Let’s talk ingredients for this coconut turmeric muesli

You definitely do NOT need to have every mix-in, I just used what I loved! The real flavor comes from the coconut turmeric glaze, and everything else you can mix and match. I used add-ins that I knew would pair wonderfully with the flavor of this turmeric muesli, but that doesn’t mean they are set in stone!

Ingredients I use for this turmeric muesli

• 4 cups rolled oats
• 1/3 cup flax meal
• 1/3 cup chia seeds
• 3 tbsp hemp seeds
• 1/2 cup mulberries
• 1/4 cup dried apricots
• 1/2 cup coconut chips
• 1/4 cup sliced almonds
• 1/4 cup chopped walnuts
• 1/2 cup medjool dates, chopped
• 1/4 cup candied ginger

For the turmeric seasoning

• 2/3 cup coconut oil
• 2 tbsp turmeric
• 1 tbsp honey
• 1 tbsp coconut sugar
• Salt & pepper to taste

A bit about the history of turmeric

Turmeric has been used for centuries in Indian cooking and medicinal practices. It was only recently introduced to the West, which is where the issue of cultural appropriation in cooking has taken place. Turmeric is an amazing spice mix touted for its color, anti-inflammatory properties and of course, flavor.

This traditional Indian ingredient got popularized into “golden milk” which was essentially an appropriated term for “haldhi doodh,” which is turmeric drink Indian families use to aid illness at home.

While I don’t know the full details of the history and full uses of turmeric, but I am grateful to have been introduced to the ingredient in the proper context, and I aim to do it justice and properly credit its origin in this recipe!

What to do with the dry ingredients

Before even beginning with the coconut oil glaze, give the dry ingredients a good mix. You want them fully combined before adding the glaze.

The goal is to get a little taste of everything in every bite! Mixing the dry ingredients will ensure that every bite is as delicious as the last.

How to make the coconut oil glaze

This is the fun part! The coconut oil glaze is what makes this muesli really shine. It’s so simple to make, too. Here’s how to make it:

• Put a pan on medium-low heat. Melt the coconut oil, then add the turmeric, honey, and coconut sugar. Mix for 1-2 minutes until the ingredients are fully combined and the turmeric has darkened slightly.
• Pour this over the dry ingredients and stir to coat.

How do I store this turmeric muesli?

The best way to store this is in an air-tight container in a cool and dry space. You can also store it in the fridge, but do not freeze it, as the oats will take on a weird texture. This muesli will last for up to 2 weeks!

This recipe is great for meal prep. If your mornings are busy, this is a great option to make ahead of time and whip up when you want it. It’s so flavorful, lasts a long time and is so good for you!

And that’s it for this Coconut Turmeric Muesli!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3