By now you probably know that I have a thing for granola.
And a thing for chai.
So it’s probably not surprising that after putting chai spices into my banana bread, hot chocolate, and pumpkin loaf, I’m now mixing them into my granola.
There’s just something so special about the combination of cinnamon, ginger, cardamom, nutmeg, and black pepper that gets me excited about working in the kitchen.
For this granola recipe I kept it simple, using one of the first recipes I ever posted on this site two years ago as my base.
Maple syrup, olive oil, coconut flakes and pecans get tossed with oats and spices, and baked until golden and crisp.
The end result is a crisp, cluster-filled, chai-spiced granola that’s perfect for breakfast or on-the-go snacking. 
I’ve been loving it on top of yogurt with some (defrosted) frozen blueberries for breakfast, and have even sprinkled it on top of a bowl of ice cream with a drizzle of peanut butter sauce for dessert.
Yes! Dreams really do come true (in the form of granola, of course).
If you’re as in love with chai spices as I am, you will go crazy for this granola. Even Kevin, who is rather meh about chai, has been eating the stuff by the handful. It’s just that good.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and share it with me on Instagram! Happy granola-ing, friends!
Chai Spiced Granola
Ingredients
- 2 cups old-fashioned oats
- 2 cups nuts of choice I used pecans and coconut flakes
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/3 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper.
- 2. Put all ingredients into a large bowl and mix well to combine. Pour granola mixture onto lined pan and spread out into an even layer.
- 3. Bake for 25 minutes, or until granola is golden. Do not stir at all while cooking. Let granola cool completely, then use a spatula or your hands to break up into large clusters.
- 4. Granola can be kept in an airtight container at room temperature for several weeks (I've had it last as long as a few months, but it tastes best within the first few weeks of making).