Chai Spiced Granola {Gluten-Free + Vegan}
This Chai Spiced Granola has all of the warm flavors of a cup of traditional chai tea.
I made you a big ol’ batch of Chai Spiced Granola, but first I want to talk about the recent sighting of what I believe to be a species of killer bee in the area.
You guys, these things are BIG! I’m not exaggerating when I say these huggers are every bit of 2-2 1/2 inches long; although, my mother would disagree and tell you I’m making this shit up.
I’m not. I assure you.
Just because she didn’t turn her head fast enough to see the winged beast zooming past isn’t my problem. It’s not like I just saw one. If that were the case, I’d admit to the possibly of their existence as being a figment of my imagination. But that’s not the case. They’re everywhere this year. Why? And out of what whole did they emerge?
I’ve gone as far as researching species of bees common to the state of Maryland, but the exact origin eludes me. Whatever the species, their rump looks like it wields a fierce dagger.
Just the other day, Sully (my pitbull pup) came in contact with one of the beasts. The dude has already been stung three times this year, the last episode being a doozy. He messed the wrong bee that day. It was a yellow jacket, and those things are nasty. I found him down at the end of the yard trembling and repeatedly licking at the site of the sting. On a happy note, the bee was murdered in the process.
The meet and greet with the really big bee happened quickly. I spotted the bastard and quickly ran for cover, leaving the dog behind. Yes, I’m a bad dog mom. But in my defense, he’s an instigator. I don’t deserve to be stung on account of his bad behavior.
I’m watching the whole thing from the sliding glass door in our basement. He’s bouncing up and down like a damn kangaroo trying to catch the thing (catch it!), and all I can think is that it’s not going to end well, and that I can’t be the one to save him because I’m not brave enough to battle that monstrous buzzer. When that bee swung around and hovered at Sully’s eye level, I was no more good. All I could think was my dog’s gonna die. It was nice knowing you buddy.
I’ll say it again, I’m a bad dog mom.
Let’s chat about this Chai Spiced Granola. Obviously I’m a huge granola advocate. I have a number of recipes on the site, including, but not limited to, Very Vanilla Almond Granola, Cranberry Orange Granola, and Chocolate Hazelnut Granola. There’s a granola flavor for every occasion.
This Chai Spiced Granola is naturally gluten-free and vegan. The warm spices are inviting and addictive. You’ll want to munch on this healthy snack often. I’ve been adding it to my afternoon smoothie for added crunch and extra fiber.
Aside from the spices, this granola is extremely versatile. You can use whatever nuts you have on hand. I used a combination of hazelnuts, almonds, and pecans. After pulling the golden brown granola from the oven, I sprinkled a few handfuls of golden raisins and dried cranberries over the top and folded them in while the granola was still warm.
Chai Spiced Granola
Ingredients
- 2 cups old-fashioned oats, gluten-free
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup chopped hazelnuts
- ½ cup sliced almonds
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the oats, shredded coconut, pecans, hazelnuts, almonds, salt, and spices. Give it a quick stir with a rubber spatula to combine.
- In a small bowl, whisk together the coconut oil, maple syrup, and vanilla extract. Pour the mixture over the oats. Using a rubber spatula, fold the oil mixture into the oat mixture until the dry ingredients are equally coated.
- Transfer the mixture to the parchment-lined baking sheet, making sure to spread the mixture evenly onto the sheet.
- Bake, stirring every 10 minutes, for 25-30 minutes, or until the mixture is golden brown. Cool completely on the baking sheet before transferring to an airtight container. Store in an airtight container for up to 2 weeks.
