Chai Spice Granola- Homemade granola is one of the things we love making from scratch instead of buying it premade from the store. It's a super easy recipe to make and the flavor combinations are endless. This vegan variety is made with, chai spices and lots of healthy fats, and it reminds me of my favorite chai tea latte, rolled into a chunky granola.
Chai spice granola is one of my favorite things to pair with sliced banana, berries, and plain yogurt for a healthy snack or quick breakfast. Making your own granola is a great way to control fat and sugar in your diet and get creative in the kitchen.
For more delicious breakfast ideas give our Eggnog French Toast Casserole and our Pumpkin Spice Oat Milk Creamer a try. For a savorer breakfast recipe, we love our Potato Bacon and Kale Hash served with eggs.
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What You're Going to Need!
- Oats - old fashioned rolled oats are what we used (for gluten-free granola use certified gluten-free oats).
- Rice cereal - we used rice Krispies, but any favorite puffed rice cereal will work
- Chai tea - we used our favorite chai tea bags.
- Brown Sugar - we love the way the brown sugar melts into the finished crunchy granola clusters.
- Coconut oil - organic coconut oil is available in most grocery stores and adds rich flavor and crunchy texture to the granola.
- Coconut milk - simple unsweetened coconut milk works best for this recipe.
- Cinnamon - ground cinnamon adds an extra boost of warm spicy flavors.
- Vanilla - we use vanilla paste however vanilla extract will definitely work.
- Salt - sea salt or kosher salt are our favorites because of their purity.
See recipe card for quantities.
Recipe
Vegan Chunky Chai-Spiced Granola Recipe
Ingredients
Equipment
Method
- Place the rolled oats, rice cereal, sea salt, and ground cinnamon in a large mixing bowl, and stir to combine.
- Preheat the oven to 350 ℉.
- Boil ½ cup of water and place 2 chai tea bags into a mug or heat safe bowl. Pour in the hot water and let the tea steep for 5-7 minutes. Then remove the tea bags and add the coconut milk to the brewed tea and set it aside.
- In a saucepan combine the brown sugar, vanilla, and coconut oil. Heat over medium heat until the coconut oil is melted and the brown sugar is slightly melted as well. The oil and sugar will not combine, and that's okay, the end result will be delicious pockets of brown sugar in the finished granola.
- Add the melted coconut oil, brown sugar and vanilla combination to the large bowl containing the cereal mixture. Mix to combine, then add the chai tea mixture and give a good stir to coat the cereal evenly.
- On a large baking sheet lined with parchment paper and lightly sprayed with pan release spray, spread the granola in an even layer.
- Place the chai granola into the preheated oven for 25 minutes. When the granola is golden brown, remove it from the oven and place it on a cooling rack for 45 minutes to let the granola cool. Then using a kitchen spoon or spatula break the granola into big clusters.
- Store the granola in a airtight container and enjoy with your favorite milk or yogurt.
Nutrition
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Let us know how it was!How to Make Vegan Chai Spice Granola...
- Combine the rolled oats, rice cereal, cinnamon, and sea salt in a large mixing bowl. Brew the chai tea and combine it with the coconut milk.
- Place the coconut oil, brown sugar, and vanilla into a saucepan over medium heat to melt the oil.
- Stir the melted coconut oil and brown sugar. The sugar will not combine with the oil. Don't worry about that, the slightly melted brown sugar will result in pockets of brown sugar in the finale granola, and it is worth this step!
- Pour the brown sugar, vanilla, and melted coconut oil mixture on to the cereal mixture and stir to combine.
5. Add in the chai tea and milk mixture and stir to coat the cereal.
6. Place the mixture onto a parchment paper lined baking sheet pan and spread it into an even layer.
7. Bake at 350 degrees F until golden brown. Then place the baking pan onto a cooling rack for 45 minutes until the chai granola is cool.
8. When the granola is cool break it into large clusters and enjoy!
Chef Tip
Cooling the baked granola for the full 45 minutes is a very important step that shouldn't be skipped. The cooling process helps to create the chunky granola we all know and love. When the sugar and oils cool down, they harden around the cereal pieces creating the big clusters.
Substitutions & Variations
- Brown sugar - can be replaced with a lower glycemic sweetener such as maple syrup, honey, or agave syrup.
- Gluten-free - to make this delicious granola completely gluten-free make certain to use certified gluten-free rolled oats.
- Coconut oil - can be replaced with a favorite dairy free butter or even full fat dairy butter.
- Coconut Milk - can be replaced with almond milk, oat milk, or any favorite milk.
Storage & Helpful Hints
This crunchy granola can be stored for up to a week in a sealed container, at room temperature. We love making a batch on the weekend to enjoy for breakfast and snacks all week long.
When experimenting with different flavors of granola make sure to balance the fat and liquid ratio in order to keep your granola from being soggy. If it appears a little bit wet, rotate the pan and keep it in the oven for 5-10 minutes longer.
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FAQ
The spices are cardamom, ginger, cinnamon, cloves, and black pepper. Yes, you can use the dry spices for this recipe, we would recommend adding ½ cup more of milk.
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