Chai Granola
Teri-Ann Carty
Chai is one of my favorite ingredients so using it in this collaboration with @drtarasunshine was a no brainer! Enjoy this Vegan Chai Granola ASAP!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
CHAI SPICE MIX INGREDIENTS
- 4 tsp cinnamon
- 2 tsp ginger
- 1 tsp cardamom
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
GRANOLA INGREDIENTS
- 2½ cups gluten free oats
- 1 cup roughly chopped raw almonds
- ½ cup chopped raw pecans or raw walnuts
- ½ cup raisins
- ½ cup dried cranberries
- ¼ cup desiccated unsweetened coconut
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- ¾ tsp sea salt
- ½ cup maple syrup (my family makes the stuff so I know it's top quality. Don't cheap out on the maple syrup. The good stuff is actually good for you. Full of magnesium. Just don't drink it😉)
- ¼ cup melted coconut oil
- ¼ cup organic tahini
- 1 tsp vanilla
Preheat the oven to 325.
In a large bowl mix dry ingredients together and set aside.
In a small pot, heat tahini, maple syrup and coconut oil until it melds together, remove from heat and add in vanilla.
Add wet to dry and mix until well incorporated. You will most likely need 2 cookie sheet pans (or 1 large pan. I love my Pampered Chef ceramic pan☺️) to spread mixture evenly.
Place in the oven and bake for 15 minutes. Remove from the oven, and gently move granola around.
Place back in the oven and bake again for a minimum of 15 minutes. With the addition of tahini, this recipe needed more time in the oven to dry out. Don’t be afraid to keep it in until desired crunch factor has been accomplished😉 It will also dry out once cooled.
Keyword baked, chai, dairy free, gluten free, granola, vegan
