I'm a freelance food stylist, food photographer and recipe developer based in Gothenburg, Sweden. I've always been wildly interested in food, and my focus is on delicious, vibrant, seasonal food that makes you feel well, nourished and happy.

Golden Milk Inspired Turmeric Granola

Golden Milk Inspired Turmeric Granola


Winter meets spring meets last summer in this yogurt bowl with golden milk inspired granola, black currant compote and bee pollen. We're now desperately waiting for spring over here in Sweden! And while yesterday and today has been both grey, cold and with a few flurries of snow even (!), I'm trying hard to make things feel a little more "springy" in my kitchen.

The turmeric granola has the spicy and cozy flavors of winter and Golden Milk, while its color reminds me of the warm spring sun! And the spices go so well with the tart black currants that I found in the freezer from last summer. I just cooked a few handfuls until soft with a tablespoon of water and a tablespoon of maple syrup - so simple and delish!

Then added some pistachios, mint and pansies for all the spring feels! 

A note on the granola recipe: It may seem strange to add black pepper to a granola, but I just added enough to boost the health benefits of the turmeric - and the two spices do taste great together too! The piperine in black pepper works to boost the effectiveness of the curcumin in turmeric (which have both immune boosting, anti-inflammatory and anti-depressant effects) + the two are even better consumed with fat. So I thought - why not use these wonderful flavors and health benefits for a granola at this time of year when we really need all the immune boosting food we can get!

I hope you like it as much as I do! Enjoy!



Golden Milk Inspired Turmeric Granola

4 cups instant rolled oats

2 Tbsp maca powder (I use Vitaprana or Rawpowder)


6 Tbsp unscented coconut oil, melted

6 Tbsp maple syrup

2 Tbsp turmeric powder (I used Vitaprana)

2 tsp ginger powder

1 tsp cinnamon

1 tsp powdered vanilla

1/2 tsp cardamom

pinch of hand crushed black pepper

3/4 tsp sea salt

juice and zest of 1 organic orange

1) Preheat the oven to 120° C (250° F) and line a baking tray with parchment paper.
2) Mix oats and maca powder in a large bowl. In another bowl whisk together coconut oil, maple syrup, spices, salt and orange juice+zest.
3) Combine all ingredients and mix well with carefully washed hands or a wooden spoon to coat everything. Squeeze the grains a little between your fingers to get it more clustered.
4) Spread the granola mixture out evenly over the baking tray. Pop into the oven and roast for about 1-1,5 hours. Do check after an hour the first time you make it, since the temperature in your oven may vary slightly from the oven I use.
5) Switch off the heat and leave the granola in the oven to dry completely while the oven cools.
6) When completely cool, store in an airtight jar for up to a month.


For this bowl I used coconut yogurt and topped it with the granola, black currant compote, bee pollen, pistachios, fresh mint, almond butter and pansies. Happy spring!


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