September 08, 2016

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Chai Spiced Granola

PostTea Chai Spiced Granola

I’m refusing to believe that we’re not expecting an Indian Summer over the next few days, and my thoughts are still firmly on light summery foods. If you follow our PostTea Instagram page you may have seen this breakfast bowl I posted a few weeks ago, but I didn’t fully describe how this bowl was made, and so I’d like to introduce you to my totally yummy, homemade, chai spiced [gluten free]* granola. Hurrah!

Making your own granola is so satisfying. Not only can it be significantly better for you than shop bought blends but you only need to put in the grains, seeds, nuts and fruits that you like, rather than having to avoid those super hard dried raisins from the bottom of the box.

*you don’t need to make your granola gluten free

Ingredients:

  • 275g rolled [gluten free] oats
  • 120g flaked coconut
  • 150g coarsely chopped pecans
  • 150g sliced almonds
  • 5 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1 tspground ginger
  • ½ tsp ground cardamom
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 tsp coarse salt
  • 1 tsp vanilla extract

Directions:

  • Preheat the oven to 165ºC.
  • In a large bowl, combine the rolled oats, coconut, pecans, and almonds. In a separate bowl or liquid measuring cup, whisk together the coconut oil, maple syrup, spices, salt, and vanilla extract. Pour over the dry ingredients and stir until the dry ingredients are all moistened. Spread the granola in an even layer on a parchment-lined baking tray and press down with the back of a spatula.
  • Bake for 30-40 minutes, rotating the pan halfway through to ensure the granola bakes evenly. When it is browned and feels dry to the touch, remove from the oven. If want big chunks of granola, let the granola cool completely before disturbing so you get big clusters.
  • Store at room temperature in an airtight container.

I LOVE this granola on top of natural yoghurt and fresh cut fruit – above I have ripe nectarines, English strawberries and red grapes. Also great as a bowl of granola in itself, but it doesn’t last so long that way!

Remember, this is just my base recipe – you can add your own bits in, or substitute some of the nuts for something else. I sometimes add some pumpkin seeds, or some dried cherries, and perhaps reduce the amount of coconut. It really is the perfect recipe to experiment with, topped off with the flavours of chai!

Will you try making your own granola? Do let me know if you do!

 


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