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
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
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.