Chai Spiced Granola
This chai spiced granola combines warming spices, oats, and toasted nuts and seeds to make the perfect nourishing breakfast. Flavours of cinnamon, cardamom, ginger, and cloves along with a touch of maple are enjoyed with every bite.
In This Article
What Spices Are In Chai?
To answer that it’s important to know there is more than one chai. In fact, there is a huge variety because chai simply means tea in Hindi. What many of us in the West think of when we ask for a chai though is masala chai. This is the version with warming spices, black tea, and milk and the one I’ve drawn inspiration from to flavour this granola.
So, what are the spices in masala chai? The recipe for spice blends often varies between families though the most consistent spices include things like cardamom, ginger, cinnamon, star anise, black pepper, and clove. Other less common spices might include nutmeg, coriander, and fennel.
Ingredients Needed For This Recipe
The spices used here are those found in the most common varieties of masala chai. It’s such a wonderful warming, nourishing, and energizing mix. Definitely a great way to get your day underway.
- Masala chai spice mix – A wonderful mix of warming, aromatic spices including cardamom, cinnamon, ginger, clove, and nutmeg that are known for their anti-inflammatory and antioxidant properties. Warming spices are also great digestive aids and fantastic to have at breakfast (or any time!)
- Oats – Provide a hearty base and a good source of fibre for sustained energy throughout the day. They’re a great gut food too!
- Sultanas – Add texture and natural sweetness.
- Almonds – Great for heart health, and packed with protein, healthy fats, and vitamin E. They also add a satisfying crunch to the granola when baked.
- Cashews – Rich in minerals like zinc and magnesium and zinc, these delicious creamy nuts provide additional texture too.
- Pumpkin seeds – These little beauties also bring a good dose of zinc and magnesium as well as antioxidants to this recipe.
- Sunflower seeds – Another good source of vitamin E and healthy fats.
- Chia seeds – Packed with omega-3 fatty acids, fibre, and antioxidants, chia seeds bring added nutrients and are also great for digestive health.
- Coconut oil – Helps bind the granola ingredients together while adding a subtle coconut flavour and a little fat.
- Maple syrup – Imparts a mildly caramel flavour into the mix, which is a great pairing with the chai spices.
- Vanilla extract – Enhances the overall taste.
A top tip to get the most aroma and taste out of your spices is to grind them fresh. That’s not something everyone is going to be interested in but if you are give it a go! You will definitely notice the difference in the intensity of the flavour present.
How To Make This Chai Spiced Granola
Many granolas on the market currently are incredibly pricey! Making a big jar of your own can be done for a fraction of the cost. It also gives you the option to tailor it to your tastes, which is always something I love.
- Preheat the oven and line a baking sheet with baking/parchment paper.
- Mix together the maple syrup, vanilla, and melted coconut oil then set aside.
- Add the oats, nuts, coconut flakes, seeds, sultanas, and all the chai spice ingredients into a large bowl. Mix well to combine.
- Pour in the combined wet ingredients then mix again.
- Tip the granola onto the lined baking sheet and flatten out into a single layer. Bake for 10 minutes then remove the tray from the oven and stir the granola well. Flatten it out into one layer again and return to the oven for another 5 – 10 minutes. The granola should be golden brown when done, not burnt.
- Once complete, remove the granola from the oven and allow to cool completely. When ready, tip it into a jar with an airtight lid and store in the cupboard for 2 – 3 weeks.
This is delicious with a thick and creamy milk, like a homemade cashew milk, or a jersey milk if preferred. To add flavour and nutrients, top with fresh berries and any other toppings of your choosing before serving.
FAQ
Granola will turn golden brown when it’s finished cooking. This will be especially noticeable in the oats.
Yes! If you don’t want a big batch to go to waste granola can be frozen. Once made, allow to cool completely then store in freezer safe containers or zip-lock bags for up to six months. To thaw it, remove from the freezer about an hour before you’d like to use it.
Watch How To Make This Recipe
Chai Spiced Granola
Ingredients
- 2 cups rolled oats
- ½ cup raw almonds
- ½ cup raw cashews
- ½ cup coconut flakes
- ½ cup sultanas, optional
- ½ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 Tbsp chia seeds
- ½ cup maple syrup
- 1 Tbsp coconut oil, melted
- 1 tsp vanilla essence
For the masala chai spice
- 2 tsp cinnamon
- ¾ tsp ginger
- ½ tsp cardamom
- ½ tsp clove
- ¼ tsp nutmeg
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat the oven to 160ºC (325ºF) and line a baking sheet with baking / parchment paper.
- Mix together the maple syrup, vanilla, and melted coconut oil then set aside.
- Add the oats, nuts, coconut flakes, sultanas, seeds, and all the chai spice ingredients into a large bowl. Mix well to combine.
- Pour in the previously combined wet ingredients then mix again to thoroughly coat the granola.
- Tip the granola onto the lined baking sheet and flatten out into a single layer with the back of a spoon. If you have a small baking sheet you made need to use two so it's not too crowded.
- Bake for 10 minutes then remove the tray from the oven and stir the granola well. Flatten out again into one layer and return to the oven for another 5 – 10 minutes. You want the granola to turn golden brown but not burn (see note 1).
- Once cooked, remove the granola from the oven and allow to cool completely. When ready, tip it into a jar with an airtight lid and store in the cupboard for 2 – 3 weeks (see note 2).
- This is delicious with a thick and creamy milk, like a homemade cashew milk, or a jersey milk if preferred. To add flavour and nutrients, top with fresh berries and any other toppings of your choosing before serving.
Notes
Nutrition
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