Pumpkin Chai Granola
Teri-Ann Carty
An update on a recipe I made once upon a time. Here is the revamped version of my vegan Pumpkin Chai Granola!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
CHAI SPICE INGREDIENTS
- 3 tbsp cinnamon
- 1 tbsp ginger
- 1 tsp allspice
- 1 tsp ground cardamom
- 1 tsp ground clove
- 1 tsp nutmeg
GRANOLA INGREDIENTS
- 4 cups gluten-free oats
- ½ cups flaked coconut
- 1 cup chopped raw almonds
- 1 cup chopped raw walnuts
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ½ cup raisins
- 2 tbsp ground flax
- 2 tbsp chai spice
- ½ tsp sea salt
- ½ cup coconut oil
- 2 tbsp pumpkin seed oil (or hemp oil-completely optional but really adds a fab flavour)
- ½ cup pumpkin puree
- ½ cup nut or seed butter
- ½ cup maple syrup
- 2 tsp vanilla
CHAI SPICE INSTRUCTIONS
Mix all ingredients and place in a spice jar. I love adding chai spice to oats, chia pudding, sweet potatoes, pancakes….
GRANOLA INSTRUCTIONS
Preheat the oven to 300 convection.
Mix dry ingredients together.
In a small pot combine wet ingredients and stir on low until fully combined.
Pour pumpkin mixture on dry ingredients and mix until thoroughly mixed.
Spread out on 2 cookie sheets (I used my Pampered Chef stones for this recipe) and place in a preheated oven. Bake for 20 minutes.
Stir LIGHTLY and place back in the oven for an additional 10-15 minutes until golden brown. Leave it alone until it cools! It will keep its clumpy delicious shape.
Once completely cooled, transfer to an airtight mason jar. Won’t last long but will keep for up to 2 weeks.
Keyword dairy free, gluten free, granola, plant based, vegan