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Gluten-Free Chai Granola

Chai is one of my favorite ingredients so using it in this collaboration with @drtarasunshine was a no brainer! Enjoy this Vegan Chai Granola!

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Fewer things give me as much pleasure as a good granola, so when Tara @drtarasunshine and I got together to brainstorm recipes  a while back, I suggested granola and she suggested chai flavours, it was a resounding,  all of the yes😋

Who among us has TOO many granola recipes?! Not this kid, and with all the warm spicy flavours that bring oh so much comfort in these cold AF winter months, who doesn’t want that? So here ya go peeps. Please let us know what you think!  

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Chai Granola

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!
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Servings: 6 cups
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Equipment

  • 1-2 baking sheets
  • oven
  • measuring spoons
  • 1 large mixing bowl
  • 1 small pot

Ingredients

CHAI SPICE MIX INGREDIENTS

  • 4 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp cardamom
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp allspice

GRANOLA INGREDIENTS

  • 3 cups gluten free oats
  • 1 cup raw almonds roughly chopped
  • 1 cup raw pecans chopped or raw walnuts
  • ½ cup raisins (pre soaked for 10 minutes in warm water)
  • ½ cup coconut desiccated unsweetened
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 2 tbsp ground flax
  • 1 tbsp chai spice
  • ¾ tsp sea salt
  • ½ cup maple syrup
  • ½ cup olive oil
  • ½ cup tahini organic
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat the oven to 320 convection or 325 degrees regular.
  • In a large bowl mix dry ingredients together and set aside.
  • In a small pot, combine tahini, maple syrup and olive 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 20 minutes. Turn pans and bake for an additional 10. Keep an eye on it as you don't want it to burn.
  • Let granola come to room temperature before lifting it off of pan using a spatula. Store in mason jars at room temperature.

Nutrition

Serving: 1cup | Calories: 934kcal | Carbohydrates: 74g | Protein: 20g | Fat: 67g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Sodium: 311mg | Potassium: 822mg | Fiber: 14g | Sugar: 19g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 200mg | Iron: 6mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

7 Responses

  1. Really looking forward to making these! They look so yummy and I love the spiced aspect. I didn’t know until recently that from chai masala chai means tea and it’s masala that means spice

    Reply

    1. Hey Stefan, I am so happy to hear that you plan on making some chai granola! Yes! Aren’t words incredible when you start to understand their origin? I love that “chai tea” is actually kind of just “tea tea” ahaha

      Reply
  3. Pingback: Cookie Butter Granola - Teri-Ann Carty

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