grain free, gluten free, vegan option, nut-free option \
Everywhere you turn, there seems to be a granola recipe popping up, especially in Paleo circles. Sadly, I’ve never seen a chai spice version, so of course I decided to rectify that! The beauty of this recipe is that you can customise it to use the nuts, seeds and dried fruit that you like.
If you like a stronger spice flavour, you can increase the spice amounts used, just try to keep them in the same proportions as given.
Honey Chai Granola
- 6 cups of mixed nuts seeds, shredded coconut or coconut flakes
- 1 teaspoon fine sea salt
- 3 teaspoons ground cinnamon
- 1 teaspoon mixed spice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 2 tablespoons coconut oil
- 1/2 cup honey use maple syrup or rice syrup for a vegan option
- 1/2 cup dried fruit golden raisins, tart cherries, goldenberries are all great options
- To serve:
- Yoghurt coconut cream, fresh or poached fruit.
- Preheat oven to 150C (approx 300F).
- Mix nuts, seeds and coconut in a large mixing bowl.
- In another bowl mix spices and salt together.
- Add the spice mix to the bowl with nuts and mix well.
- Melt the coconut oil with the honey and pour in to the bowl with the nut mix, mix well.
- Prepare 2-3 parchment-lined cookie sheets (oven trays) and spread the mix over the trays. Ensure the mixture is not too thick, you may need to use 3 trays to do this.
- Place trays in the oven.
- After 10 minutes, take the trays out of the oven, and move the mixture around on each of the trays so that the mix from the outside edge of the trays is moved to the inside and vice versa (the aim is to ensure even cooking of the mixture).
- Return to the oven for a further 10-15 minutes, ensuring that the nut mix doesn't burn, it should be a very light golden brown.
- Remove trays from the oven and let the mixture cool. The mixture needs to cool so that clusters of granola form.
- After the mix has cooled completely, store in an airtight container in the pantry. It should last up to two weeks, possibly longer in the fridge.
- For a nut free option, use only seeds, coconut and dried fruit.
- For a vegan option, replace the honey with rice malt syrup.
- Equipment: 3 baking sheets, parchment paper, large mixing bowl, small mixing bowl, medium saucepan