Golden Turmeric Granola

Method

1. Drop the 2 Tropical Sun Turmeric tea bags into the small heatproof jug. Pour over the 75ml of rolling boiling freshly drawn water. Cover the jug with a small saucer and steep for six full minutes.
2. After six minutes, lift the tea bags from the jug, do not press, and discard. Whisk the 75ml of clear runny honey, the 75ml of melted coconut oil and the 1 teaspoon of natural vanilla extract straight into the hot turmeric brew until the honey fully dissolves and the mix is uniform.
3. Heat the oven to 150C (130C fan, gas mark 2). Line the large baking tray with non stick parchment.
4. In the large mixing bowl, combine the 300g of rolled jumbo oats, the 100g of mixed seeds, the 75g of flaked almonds and the small pinch of fine sea salt. Stir gently with a wooden spoon to mix evenly.
5. Pour the warm turmeric honey coconut vanilla mix over the dry granola ingredients in the bowl in a slow shower across the surface.
6. Stir gently with the wooden spoon for two minutes, tossing the dry ingredients up through the wet to coat every oat and seed in the bright golden mix. The bowl should turn an even gold colour with no dry patches remaining.
7. Spread the coated granola evenly across the lined baking tray in a single layer about 1cm deep. Push down lightly with the back of the spoon to encourage clusters to form during the bake.
8. Bake on the middle shelf of the oven for forty full minutes, turning the tray after twenty minutes to keep the bake even.
9. Lift the tray out of the oven and cool fully on a wire rack for forty minutes. As the granola cools it crisps up into proper crunchy clusters. Break the cooled granola into bite sized clusters with a wooden spoon.
10. Storage: transfer to a sealed glass jar at room temperature. The batch holds for two weeks. Serve with cold whole milk, plain Greek yogurt or as a porridge topping.