Chai Spiced Granola

Years ago I was on a granola kick after a friend gave me a bag of homemade granola with a dinner she brought our family when I had my twins. I started researching recipes and and trying new things. I got the crazy idea to make granola that tasted like chai tea and the rest is history. The ingredient list is long because there are so many spices that make the chai flavor, but it really only takes a few minutes to put together and the oven does the rest of the work. I like big chunks of granola, not powdery bits so I act like a rebel and don’t stir my granola. It really helps to keep the bits to a minimum and the chunks to a maximum. This granola keeps 1 month in an air tight container or 2-3 months in the freezer.

Chai Spiced Granola

6 cups oats (oatmeal)

1 cup chopped raw cashews (optional)

2 cups puffed brown rice (You can get this in the “healthy cereal” section of the grocery store, or use any unsweetened crisp rice cereal.)

1/2 cup brown sugar

3/4 cup honey

3/4 cup coconut oil, melted

4 teaspoons vanilla

2 teaspoons cinnamon

1 1/2 teaspoons ground cardamom

1 teaspoon dried ginger

1/4 teaspoon black pepper

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon salt

2 cups unsweetened flake coconut (optional)

Mix dry ingredients in large bowl. (Except coconut if using.) Mix oil and honey with vanilla and pour over dry ingredients. Stir until all the dry ingredients are completely coated.

Line a large rimmed sheet pan with parchment and then empty granola onto pan.  Spread out and then press down firmly with the flat side of a spatula (this is key to getting large chunks of granola and not a powdery mess.)

Bake at 275 for 45 minutes to one hour. Use convection if your oven has it. If you want the coconut, add it on top of the granola for the last 5-10 minutes. Watch carefully as it burns quickly.