Who doesn’t love (and dream about) granola?! We’d been dreaming a couple of chai-spiced model, and right this moment it’s right here — and even higher than our goals. It’s completely candy, undeniably chunky, and BURSTING with warming chai spices (we’re prepared for you, fall)!
Whether or not you take pleasure in your granola with milk, yogurt, or by the fistful (who says granola isn’t finger meals!?), we hope you like this one! It’s gluten-free, vegan, naturally sweetened, and comes along with simply 10 substances you most likely have round. Let’s get granola-ing!
Origins of Chai
Masala chai is a creamy, spiced tea that’s hottest in India however is more and more loved world wide. The spices used differ relying on the recipe, however frequent ones embrace cinnamon, cardamom, cloves, and ginger.
Our chai-spiced granola takes inspiration from the warming, candy, and spicy flavors of masala chai and places a crunchy, snack-able twist on it.
The way to Make Chai-Spiced Granola
Sugar, spice, and every part good! That’s simply what we’d like for this granola. Floor ginger, cinnamon, and cardamom present traditional chai taste, whereas maple syrup and almond butter create a creamy (and by the way oil-free) base. YUM.
To the creamy, spicy base, we add rolled oats, walnuts (or pecans), pumpkin seeds, and coconut flakes. The end result shouldn’t be solely flavorful however stuffed with wholesome fat, fiber, and minerals (howdy, magnesium). Win-win!
After combining, we switch the combination to a baking sheet and bake till it’s aromatic, toasty, and oh-so-crunchy!
Get pleasure from it recent from the oven or retailer it for as much as one month in an hermetic container for granola on demand!
We hope you LOVE this chai-spiced granola! It’s:
Bursting with spices
& SO versatile!
Extra Flavorful Granola Recipes
For those who do this recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 12 (1/4-cup servings)
- 1/4 cup almond butter (or different nut/seed butter of alternative)
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 5 tsp floor cinnamon
- 3 ½ tsp floor ginger
- 1 tsp floor cardamom
- 1 ½ cups rolled oats (guarantee gluten-free as wanted)
- 1/2 cup walnuts or pecans, roughly chopped
- 3/4 cup unsweetened coconut flakes
- 1/4 cup uncooked pumpkin seeds (pepitas)
Preheat oven to 350 levels F (176 C) and line a standard-size baking sheet with parchment paper.
In a medium mixing bowl, mix the almond butter, maple syrup, vanilla, cinnamon, ginger, and cardamom and whisk till clean. Add the oats, walnuts or pecans, coconut, and pumpkin seeds. Combine properly till evenly coated.
Switch the combination to the ready baking sheet and unfold into a good layer (use extra baking sheets as wanted if rising batch dimension) and bake for 23-28 minutes or till aromatic and darkened in shade.
NOTE: For those who don’t toss the granola whereas baking, it can keep further chunky, however in order for you a extra crumbly granola, toss/stir a bit on the midway level to interrupt up the clumps.
As soon as the granola is visibly browned, take away from the oven and toss gently to let the warmth escape. Cool fully on the baking sheet or in a heat-safe bowl.
Retailer at room temperature in a sealed container for as much as 1 month, or within the freezer for as much as 3 months.
Serving: 1 quarter-cup serving Energy: 169 Carbohydrates: 15.8 g Protein: 4.2 g Fats: 10.7 g Saturated Fats: 3.7 g Polyunsaturated Fats: 3.4 g Monounsaturated Fats: 2.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 4 mg Potassium: 169 mg Fiber: 3.5 g Sugar: 4.9 g Vitamin A: 4 IU Vitamin C: 0 mg Calcium: 48 mg Iron: 1.3 mg