Who doesn’t love (and dream about) granola?! We’d been dreaming about a chai-spiced version, and today it’s here — and even better than our dreams. It’s perfectly sweet, undeniably chunky, and BURSTING with warming chai spices (we’re ready for you, fall)!
Whether you enjoy your granola with milk, yogurt, or by the fistful (who says granola isn’t finger food!?), we hope you love this one! It’s gluten-free, vegan, naturally sweetened, and comes together with just 10 ingredients you probably have around. Let’s get granola-ing!
Origins of Chai
Masala chai is a creamy, spiced tea that’s most popular in India but is increasingly enjoyed around the world. The spices used vary depending on the recipe, but common ones include cinnamon, cardamom, cloves, and ginger.
Our chai-spiced granola takes inspiration from the warming, sweet, and spicy flavors of masala chai and puts a crunchy, snack-able twist on it.
How to Make Chai-Spiced Granola
Sugar, spice, and everything nice! That’s just what we need for this granola. Ground ginger, cinnamon, and cardamom provide classic chai flavor, while maple syrup and almond butter create a creamy (and incidentally oil-free) base. YUM.
To the creamy, spicy base, we add rolled oats, walnuts (or pecans), pumpkin seeds, and coconut flakes. The result is not only flavorful but full of healthy fats, fiber, and minerals (hello, magnesium). Win-win!
After combining, we transfer the mixture to a baking sheet and bake until it’s fragrant, toasty, and oh-so-crunchy!
Enjoy it fresh from the oven or store it for up to one month in an airtight container for granola on demand!
We hope you LOVE this chai-spiced granola! It’s:
Bursting with spices
& SO versatile!
More Flavorful Granola Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Note: Recipe updated 09/09/2022 to address reader comments regarding cook time and intensity of ginger flavor.
Super Chunky Chai-Spiced Granola
- 1/4 cup almond butter (or other nut/seed butter of choice)
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 5 tsp ground cinnamon
- 2-3 tsp ground ginger
- 1 tsp ground cardamom
- 1 ½ cups rolled oats (ensure gluten-free as needed)
- 1/2 cup walnuts or pecans, roughly chopped
- 3/4 cup unsweetened coconut flakes
- 1/4 cup raw pumpkin seeds (pepitas)
- Preheat oven to 325 degrees F (160 C) and line a standard-size baking sheet with parchment paper.
- In a medium mixing bowl, combine the almond butter, maple syrup, vanilla, cinnamon, ginger, and cardamom and whisk until smooth. Add the oats, walnuts or pecans, coconut, and pumpkin seeds. Mix well until evenly coated.
- Transfer the mixture to the prepared baking sheet and spread into an even layer (use additional baking sheets as needed if increasing batch size). Bake for 20-25 minutes, watching carefully toward the end as to not let it burn. You’ll know it’s done when the granola is fragrant and darkened in color.
- NOTE: If you don’t toss the granola while baking, it will stay extra chunky, but if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
- Once the granola is visibly browned, remove from the oven and toss gently to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.
- Store at room temperature in a sealed container for up to 1 month, or in the freezer for up to 3 months.