Chai Spiced Granola
This one is for the chai latte lovers! A delicious combination of spice served well with a dollop of Greek yogurt/almond milk and banana. A great alternative to a crumble topping or even served on its own as a snack on the go.
Chai Spice Mix:
1 and ½ teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon ginger powder
½ teaspoon ground cardamom
1 and ½ cups rolled oats
¼ cup quick-cook oats
1 cup unsweetened coconut flakes
½ cup raw unsalted almonds, roughly chopped (option to add other nuts)
¼ cup honey
2 Tablespoons coconut oil
½ teaspoon vanilla extract
- Preheat oven to 175°C
- In a small bowl, whisk together ground cinnamon, ground cloves, ginger powder, and ground cardamom. Set aside.
- In a large mixing bowl, combine rolled oats, quick-cook oats, coconut flakes, and almonds. In another small bowl, mix honey, coconut oil, coconut sugar and vanilla extract until fully combined. Add wet mixture and spice mixture to dry ingredients and mix until evenly combined. (The mixture clumps together. I find it is easier to use my hands to combine.)
- Spread mixture out on an ungreased baking sheet. Bake, stirring halfway through, until light golden and fragrant, roughly 20 minutes. Watch the granola carefully in the last few minutes of baking and remove if it gets darker than a golden brown.
- Remove granola from oven. Allow to cool completely at room temperature. (Granola will be soft when it comes out of the oven but will crisp as it cools down.) Once cooled, store in an airtight container at room temperature for up to a week.