YOU MAY NEVER EAT ANOTHER GRANOLA AGAIN. For me, the first step in this process of making granola at home was getting the courage up to make granola at home. Would it be any good? Was it worth it when you can just buy it? But, when you buy it, it does not always feel as healthy as it could. This recipe will put all of those fears to rest. It will also help you to put all of the sub standard versions of granola to the side. This is at once delicious and addictive. My key here is using our Chai Masala. It adds this spiciness that it at one unexpected and addictive. I also used maple syrup instead of sugar. And, mixed in pecans and almonds. This is a delicious holiday surprise for the whole family and may just be the perfect homemade hostess gift. Or, maybe even a jar of our Chai Masala with the recipe below? xoxo Anupy.
Chai-Spiced Pumpkin Almond Granola
1/2 cup avocado oil (grapeseed also works)
3/4 - 1 cup pure maple syrup *
1 tablespoon plus 1 teaspoon Indian As Apple Pie Chai Masala
3 tablespoons chia seeds
3 tablespoons hemp seeds, optional
1 teaspoon kosher salt
4 cups old-fashioned oats
3/4 cup raw, unsalted almonds, roughly chopped or sliced
3/4 cup raw, unsalted pecans, roughly chopped
3/4 cup raw, unsalted pumpkin seeds
1. Position a rack in the center of your oven and preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine the avocado oil, maple syrup, Chai Masala, chia & hemp seeds, and salt. Stir well so that the spices are evenly distributed.
3. Add the oats, almonds, pecans, and pumpkin seeds. Stir until all the ingredients are well combined and fully coated. This is important to make sure the spices are evenly distributed.
4. Spread the mixture on the prepared baking sheet evenly in one layer. Pat it down with the back of a spatula.
5. Bake the mixture for 20 minutes. Once finished, remove from the oven and turn the oven off. Stir the mixture, flatten it with the back of a spatula, and return the tray to the oven. As the oven cools, so will the tray of granola. The timing for this cooling process varies according to oven, but typically takes between 4 to 6 hours. While other recipes call for a shorter cool time, the longer you allow the granola to cool, the better it will crisp up. This final step results in granola that is chunky, but not sticky because as the oven cools, it pulls the moisture out of the granola. Either leave the granola chunky or break it apart slightly with your hands, depending on your preference. Store in an airtight container for up to one month.
* My original recipe called for 1 cup of maple syrup, but I always like to see how low I can take the sugar. I used 3/4 cup and it did work well, but it is on the edge. I prefer it, but if you have a sweeter tooth, add the extra 1/4 cup.
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Anupy
March 28, 2023
Linda … please tell your husband we love being part of his day! xoxo Anupy