Who doesn’t love (and dream about) granola, we were dreaming about a tea-spicy version, and today it is here – and even better than our dreams. it is absolutely sweetno doubt chunkyand bursting with heat Tea Spices (we’re ready for you, fall)!
whether you enjoy your granola Milk, Curd, or a handful (who says granola isn’t a finger food!?), we hope you enjoy it! It’s gluten-free, vegan, naturally sweet, and comes with just 10 ingredients You probably have one around. Let’s get granola-ing!
Origin of Chai
Masala chai is a creamy, spicy tea that is most popular in India but is being enjoyed around the world. The spices used vary depending on the recipe, but common ones include cinnamon, cardamom, cloves and ginger.
Our Chai-Spiced Granola takes inspiration from the warm, sweet and spicy flavors of Masala Chai and adds a crunchy, snack-able twist to it.
How to make Chai Spiced Granola
Sugar, spice and everything nice! That’s all we need for this granola. Provides ground ginger, cinnamon and cardamom classic tea flavorWhile maple syrup and almond butter make a creamy (and coincidentally oil free) Base. Yum.
We mix rolled oats, walnuts (or pecans), pumpkin seeds and coconut flakes in a creamy, spicy base. The result is not only delicious but filling healthy fats, fiberAnd Minerals (Hello, Magnesium). Win-win!
After mixing, we transfer the mixture to a baking sheet and bake until it is fragrantToast, and oh-so-crunchy!
enjoy fresh from the oven or store it for a month In an airtight container for granola on demand!
We hope you enjoy this Chai-Spiced Granola! its:
bursting with spices
And so versatile!
More Delicious Granola Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker On Instagram. Cheers, friends!
Note: Recipe update 09/09/2022 to address reader comments regarding cook time and intensity of ginger flavor.
servings 12 (1/4-cup serving)
- 1/4 cup almond butter (or other nut/seed butter of choice)
- 1/4 cup Maple syrup
- 2 spoon vanilla extract
- 5 spoon ground cinnamon
- 2-3 spoon Ginger
- 1 spoon ground cardamom
- 1 cup Barley flour (make sure to be gluten free as needed)
- 1/2 cup walnuts or pecans, roughly chopped
- 3/4 cup unsweetened coconut flakes
- 1/4 cup raw pumpkin seeds (pepitas)
Preheat oven to 325 degrees F (160 C) and line a standard-sized baking sheet with parchment paper.
In a medium mixing bowl, combine almond butter, maple syrup, vanilla, cinnamon, ginger, and cardamom and whisk until smooth. Add oats, walnuts or pecans, coconut and pumpkin seeds. Mix well until evenly coated.
Transfer mixture to prepared baking sheet and spread in an even layer (use additional baking sheets as needed to increase batch size). Bake for 20-25 minutes, carefully watching the end so that it does not burn. You’ll know it’s cooked when the granola is fragrant and dark in color.
Note: If you don’t toss the granola as it cooks, it will stay extra chunky, but if you want a more crunchy granola, toss/stir a little at the halfway point to break up the clumps.
After granola is browned, remove from oven and toss gently to allow heat to escape. Cool completely on a baking sheet or in a heat-safe bowl.
Store in a sealed container at room temperature for up to 1 month or in the freezer for up to 3 months.
Serving: 1 quarter cup serving Calories: 169 Carbohydrates: 15.8 Yes Protein: 4.2 Yes thick: 10.7 Yes Saturated fat: 3.7 Yes Polyunsaturated Fat: 3.4 Yes monounsaturated fat: 2.8 Yes Trans Fats: 0 Yes Cholesterol: 0 mg Sodium: 4 mg Potassium: 169 mg Fiber: 3.5 Yes Sugar: 4.9 Yes Vitamin A: 4 IU vitamin C: 0 mg Calcium: 48 mg Iron: 1.3 mg