The warm, spicy flavor of chai tea infuses the nuts and oats in this crave-worthy Vanilla Chai Spiced Granola, and dried plums or cranberries add just the right amount of sweetness.
Serve it with your favorite milk, yogurt or right out of the jar.
We love the versatility of granola – especially when it comes to breakfast or a light, nutritious snack. Whether you serve it with your favorite yogurt, a handful at a time or gift it to someone special, it’s the perfect amount of sweetness to add to the day without leaving you sluggish with a sugar crash later.Warm, spicy Vanilla Chai Spiced Granola adds the perfect amount of sweetness to your morning breakfast or afternoon snack. Click To Tweet
Speaking of sugar…each serving of Vanilla Chai Spiced Granola comes with just 6 grams of sugar!
We get that it may be tempting to pick up a bag of ready-made granola at the store, but here’s why homemade is better. Not only do pre-packaged bags typically contain higher levels of sugar and other processed, unpronounceable ingredients, but they come with a higher price tag, too. When you make your own, you’re able to control the quality and cost of your ingredients, sugar levels and adjust the flavors to your liking. Did we mention that there’s also 5 grams of fiber in this recipe? As an added bonus, there’s just something warm, cozy and enticing about baking up a batch just to make your house smell positively delectable – it’s like a candle you can eat!
Who’s ready to go a little “granola” and give this simple and tasty recipe a try?
- 3 cups gluten-free oats
- 1 cup large coconut flakes, unsweetened
- 1 cup slivered almonds
- 1 cup chopped pecans
- ½ cup brown rice syrup or maple syrup
- ⅓ cup coconut oil
- 2 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. cloves
- ½ tsp. cardamom
- 2 tsp. pure vanilla extract
- Pinch of sea salt
- 3/4 cup dried plums, chopped OR dried fruit of choice (such as raisins or cranberries)
- Preheat oven to 325℉ degrees. Line a rimmed baking sheet with parchment paper.
- In a large bowl combine the oats, coconut flakes, almonds and pecans. Set aside.
- In a small saucepan over medium heat, combine brown rice syrup, coconut oil and spices. Stir continuously and heat just until warm. Remove from heat and stir in vanilla.
- Add the brown rice syrup mixture to the oat mixture and stir until evenly coated. Transfer to sheet pan.
- Bake for 20 minutes or until golden brown, stirring halfway through baking time.
- Remove from oven and allow to cool for 10-15 minute before stirring in dried plums or dried fruit of choice.
- Serve with milk, on top of yogurt or enjoy on its own.
- Store in an airtight container in the pantry for up to 3 weeks.
- Serving Size: 1/3 cup
- Calories: 220
- Sugar: 6 g
- Sodium: 20 mg
- Fat: 12 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 4 g
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