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Home / Calmer Sutra Blog / CHAI SPICED PECAN & CRANBERRY GRANOLA
CHAI SPICED PECAN & CRANBERRY GRANOLA

CHAI SPICED PECAN & CRANBERRY GRANOLA

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.

INGREDIENTS

  • 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

METHOD

  1. Preheat oven to 180 degrees Celsius
  2. Combine oats, pecans, seeds, salt and spices in a large bowl
  3. Gently melt the coconut oil in a saucepan. When melted, add the maple syrup and vanilla extract and stir to combine. 
  4. Pour this wet mix over the dry ingredients and stir until well combined.
  5. Pour mix onto a lined baking tray. 
  6. 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. 
  7. Bake for 10-12 minutes. Remove from oven, add your coconut flakes and stir through to combine
  8. 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.
  9. Allow to cool completely, add the cranberries. Break up large clumps to desired consistency or simply leave it nice and chunky!
  10. Store in an airtight container once cooled. It should be good for up to 1-2 weeks.

Happy snacking,

Mama Chai xx