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.
Key Ingredients
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.
- Oats – Provide a hearty and filling base for the granola.
- Sultanas – Add texture and natural sweetness.
- Almonds and cashews – Add a satisfying crunch and plenty of texture to the granola when baked.
- Pumpkin seeds and sunflower seeds – Mostly adding texture, as they become light and crunchy once baked.
- Chia seeds – Adding yet more crunch, but they’re full of fiber too.
- Coconut oil – Helps bind the granola ingredients together while adding a subtle coconut flavour.
- 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.
Substitutions And Variations
Use the nuts, seeds and dried fruit listed here as a guide. This is a great recipe for using up those bits and pieces of packets you have left in the cupboard. So use the volumes listed but otherwise mix and match from your pantry! Things like pecans, macadamias and Brazil nuts are all delicious additions.
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.
Tips For Success With This Recipe
Oven temperatures can vary greatly, so after stirring then returning to the oven – I suggest only baking in 5-minute increments so you can check whether it’s browning too quickly. Nuts, seeds, and oats can burn in no time!
Storing And Freezing
Granola can also be frozen for up to 6 months in need. Simply store in freezer safe containers or zip-lock bags. To defrost, remove from the freezer about an hour before breakfast.
Chai Spiced Granola FAQs
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.
More Breakfast Recipes
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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 325ºF / 160ºC 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.