Chai Spiced Granola
User Reviews
5
Chai Spiced Granola
Description
The Chai Spiced Granola blends a variety of nuts and seeds chopped to a medium texture to create a complex, crunchy base. Spices including cinnamon, ginger, cardamom, and allspice are mixed with blackstrap molasses, honey, and vanilla extract to infuse the granola with deep, chai-inspired warmth. The mixture is baked at 275°F (135°C) in a single layer on parchment-lined sheets, stirred midway to ensure even cooking without burning. The soft texture directly out of the oven hardens upon cooling, resulting in an enjoyable chew with a fragrant spice profile.
This granola works well as a topping for yogurt or oatmeal, or eaten by itself as a snack. Its natural sweetness and rich spice combination provide a comforting start to the day or a flavorful treat.
Because the granola is soft when warm, careful watchfulness during baking prevents burning. Once cooled, it stores well in an airtight container.
Ingredients
- 2 cups almonds
- ¾ cup pecans
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- ½ cup cashews
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cardamom
- ½ teaspoon allspice
- 2 tablespoons blackstrap molasses organic
- ⅓ cup honey or maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 275°F (135°C). Place your nuts and seeds into a food processor, and pulse until they've been chopped to a medium texture. Alternatively, you can roughly chop them with a knife.
- Place the nuts and seeds into a large mixing bowl. Add the spices, molasses, honey, and vanilla extract. Stir together thoroughly.
- Line two baking sheets with parchment paper. Divide the granola mix evenly between the two pans in a single, flat layer.
- Bake for 10 minutes, then remove the sheet pans from the oven and stir the granola. Rotate your pans when you place them back in the oven. Cook for an additional 10 to 15 minutes, being careful not to burn the granola. Note: It can quickly go from golden to burned within a minute, so keep an eye on it. It won't look any different when it's done baking and will still be soft - that's fine. It will harden once it cools.
- Remove the granola from the oven and let it cool for 30 minutes. Place it in a sealed container and store it for future use.
Notes
- A food processor can be used to pulse nuts and seeds to a medium texture or they can be coarsely chopped by hand.
- Watch the granola carefully during baking to avoid burning, as it can turn quickly from golden to burned.
- The granola won’t seem fully crisp when hot but will harden as it cools.
- Store in a sealed container after cooling to maintain freshness.
- Recommended serving size is about 1/3 cup per portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Sodium | 3mg | 0% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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