This anti-inflammatory meal features turmeric, coconut milk, and pecans.

Granola is a busy family’s pantry staple. You can make it in bulk and store it for up to two months. You’ll get fiber from the oats and healthy fats from the pecans, coconut, and sesame seeds. The cinnamon, vanilla, and maple syrup add a sweetness that kids love. Here, it’s layered with turmeric-chia pudding and fresh fruit.

Serves 4

Prep time: 15 minutes

Cook time: 45 minutes

GRANOLA

Non-stick cooking spray

8 cups gluten-free old-fashioned rolled oats

1 cup large-flake unsweetened coconut

1½ cups pecans, roughly chopped

½ cup white sesame seeds

2 teaspoons cinnamon

1½ teaspoons salt

1¼ cups grapeseed oil

1¾ cups maple syrup

1 tablespoon vanilla extract

For the granola, preheat oven to 300 degrees—line two baking sheets with parchment paper. Coat with cooking spray. In a large bowl, mix oats, coconut, pecans, sesame seeds, cinnamon, and salt. Toss with grapeseed oil, followed by maple syrup and vanilla extract. Spread granola onto baking sheets and bake, rotating halfway through and stirring, until golden brown, about 40 to 45 minutes. When cool, store in an airtight container out of direct sunlight, for up to 8 weeks.

CHIA PUDDING

2 15-ounce cans coconut milk

1/2 cup chia seeds

1 teaspoon vanilla extract

1/2 teaspoon turmeric

1 tablespoon agave syrup

Whisk all pudding ingredients together in an airtight container. Store in refrigerator overnight to set.

PARFAIT DIRECTIONS

½ cup chia pudding

1 fresh peach or nectarine, thinly sliced

¼ cup pecan-sesame granola

For the parfait, layer all ingredients in a glass or portable container.