Enjoy this chai-spiced granola as a simple snack by the handful, or as a topping on your favourite yoghurt or smoothie bowl.
This granola recipe is vegan and can be made gluten-free if using certified gluten-free oats.
Did you know that pure oats are actually gluten-free? Coeliacs need to be mindful though as most oats are processed in facilities where other gluten-containing grains are also processed meaning contamination is very possible.
- 4 cups of rolled oats
- ¾ cup of pecans
- ½ cup of sunflower seeds
- ½ cup of pumpkin seeds
- A scant teaspoon of fine sea salt
- ½ cup of melted coconut oil
- ½ teaspoon of vanilla extract
- ½ cup of maple syrup
- 1 teaspoon of cinnamon powder
- ½ teaspoon of ginger powder
- ½ teaspoon of nutmeg powder
- ¼ teaspoon of clove powder
- ⅔ cup of dried cranberries
- ⅔ cup of coconut flakes
- Preheat oven to 180 degrees Celsius
- Combine oats, pecans, seeds, salt and spices in a large bowl
- Gently melt the coconut oil in a saucepan. When melted, add the maple syrup and vanilla extract and stir to combine.
- Pour this wet mix over the dry ingredients and stir until well combined.
- Pour mix onto a lined baking tray.
- Push the mix down with the back of a spoon. You want a reasonably thin layer to cook through evenly but you also want the mix squished together a bit to help create nice crunchy clusters.
- Bake for 10-12 minutes. Remove from oven, add your coconut flakes and stir through to combine
- Bake for a further 10-12 minutes or until your granola is lightly golden and starting to crisp up. The granola will develop more crunch as it cools, so don't worry if it still feels a little raw when it first comes out.
- Allow to cool completely, add the cranberries. Break up large clumps to desired consistency or simply leave it nice and chunky!
- Store in an airtight container once cooled. It should be good for up to 1-2 weeks.
Mama Chai xx