Large clusters of clumpy granola packed with warm spices. Perfect for cereal, topping your yogurt or just snacking by the handful.
I love the spices in chai in the fall. I typically make a big batch and stash it in my cupboard to use throughout the season. I really like making this blend from Minimalist Baker, but this mix from Amazon looks like it would work as well.
Happy fall, friends.
Pumpkin Chai Granola
PrintIngredients
- 3 Cups Rolled Oats
- ½ Cup Slivered Almonds
- ½ Cup Pumpkin Seeds
- ½ Cup Coconut Flakes
- ½ Cup Melted Coconut Oil
- ¾ Cup Pumpkin Puree
- ½ Cup Maple Syrup
- 1 Tsp Salt
- 2 ½ Tsp Chai Spice
Instructions
- Preheat the oven to 350. Add the oats, almonds, pumpkin seeds, and coconut to a baking sheet and place in the oven for about 10-15 minutes, stirring occasionally until the ingredients are toasted.
- While the oat mixture is toasting, melt the coconut oil and add to a large bowl with the pumpkin puree, maple syrup, salt and chai spice. Stir to combine then add the toasted oat mixture to the bowl. Toss the ingredients together until the oats are evenly coated.
- Line a baking sheet with parchment paper and dump the mixture onto the pan. Press the mixture together into a flat rectangle about half an inch thick, as if you were making granola bars. Bake for about 40 minutes until the outside of the granola is starting to turn brown. Remove from the oven and allow to cool slightly before breaking up the granola into large chunks and adding back to the pan. Bake for an additional 15 minutes or until the edges of the pieces are just starting to turn brown. Remove from the oven and allow to cool before storing in an air tight container. Granola will last for about a week.
