Chai-Spiced Granola
Years ago I discovered The Kitchn’s granola recipe and have used it as a template for all of my granola experimentation since. This version might very well be my all-time favorite granola—the combination of spices always leaves me wanting more. This recipe calls for more salt than many granola recipes do, which offers a nice salty/sweet quality to the granola, but if you like your granola sweeter, then feel free to cut down on the salt. I love to serve this with plain yogurt and diced fresh fruit.
Ingredients
- 3 cups rolled oats (use wheat/gluten-free, if needed)
- 1 1/2 tsp. kosher or sea salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cloves
- 1/2 tsp. ground ginger
- 1/2 cup extra virgin olive oil
- 1/2 cup pure maple syrup
- 1 tsp. vanilla extract
- 2 1/2 cups nuts or seeds such as walnuts, almonds, pecans, cashews, pepitas, and/or sesame seeds chopped
- 1 cup dried cranberries, raisins, currants or whatever other dried fruit you like
Instructions
- Preheat the oven to 350 degrees and line a medium-sized baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the oats, salt, cinnamon, cardamom, clove, and ginger. Once well mixed, add the oil, maple syrup, and vanilla and stir until well combined.
- Spread the mixture evenly on the baking sheet and place it in the oven for 15 minutes.
- While the granola is baking, chop your nuts if they are not already chopped.
- After 15 minutes, give the granola a stir and evenly spread it out on the baking sheet again. Return the granola to the oven and bake for another 10 minutes, or until golden.
- Remove the granola from the oven and mix in the nuts and dried fruit. Stir well and then let it cool to room temperature.
- Store the granola in an airtight container in your pantry for up to a month or in the freezer for up to 3 months.
Notes
Do Ahead or Delegate: Measure and mix the spices, chop the nuts, or fully prepare and store the granola.
Scramble Flavor Booster: Boost the cinnamon, cardamom, clove, and/or ginger.
Tip: If you have to measure out a sticky substance such as honey or maple syrup, either use the same measuring cup to measure out your oil first, so that it lines the measuring cup, or spray the inside of the measuring cup with a little bit of cooking spray. This will ensure that all your honey or maple syrup slides right out.
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Nutrition
Calories: 258kcalCarbohydrates: 23gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.001gSodium: 162mgPotassium: 150mgFiber: 3gSugar: 11gVitamin A: 4IUVitamin C: 0.3mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!