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TAHINI CHAI GRANOLA

GRANOLA TAHINI CHAI FRESH BAKED.jpg

Fresh from the oven granola has got to be one of my favourite things.  Certainly if I were to write my own Book of Awesome, it would be featured. A few times.  Warm, crunchy, sweet and nutty, and oh so satisfying. Doesn’t get much better than that.

So when Teri-Ann @terianncarty and I got together a while back to brainstorm recipes for our collaboration and she suggested granola, I was all over it.

She threw me her base recipe and I tinkered with it to bring in some of my current favourite flavours — those being tahini and chai spice. And it was a match made in heaven!

Here is our recipe along with a few of Teri-Ann’s amazing pics.

Homemade Chai Spice Mix

This makes just under 3 Tbsp of chai spice. Two teaspoons are needed for the granola and the rest can be reserved for future use (baking, oats, smoothies, chia pudding, etc.).

Mix together:

  • 4 tsp ground cinnamon

  • 2 tsp ground ginger

  • 1 tsp ground cardamom

  • 1/2 tsp nutmeg

  • 1/2 tsp cloves

  • 1/2 tsp allspice

Tahini Chai Granola Recipe

GRANOLA TAHINI CHAI INGREDIENTS.jpg
  • 2 1/2 cups gluten-free old-fashioned rolled oats

  • 1 cup raw almonds, roughly chopped

  • 1/2 cup raw walnuts, roughly chopped

  • 1/2 cup raw sunflower seeds

  • 1/2 cup raw pumpkin seeds

  • 1/2 cup raisins (pre-soaked and drained, see note below)

  • 1/2 cup dried cranberries (pre-soaked and drained, see note below)

  • 1/4 cup unsweetened desiccated coconut

  • 2 Tbsp shelled hemp seeds

  • 2 Tbsp chia seeds

  • 2 tsp chai spice mix (above)

  • 3/4 tsp sea salt

  • 1/2 cup pure maple syrup

  • 1/4 cup tahini

  • 1/4 cup organic coconut oil

  • 1 tsp pure vanilla extract

Note: Dried fruit can get almost rock hard when baked in granola. To avoid this, you can add the raisins and cranberries after baking. However, if you prefer to have the fruit incorporated into your granola clusters, a better solution is to pre-soak them in warm water for 30 minutes before baking.

Melting together the maple syrup, tahini and coconut oil

Melting together the maple syrup, tahini and coconut oil

Directions:

  1. Preheat oven to 325F and line baking sheet with parchment.

  2. In a large bowl, mix together oats, almonds, walnuts, sunflower seeds, pumpkin seeds, pre-soaked raisins & cranberries, coconut, hemp seeds, chia seeds, chai spice, and salt. Set aside.

  3. Put maple syrup, tahini, and coconut oil in a small pot over low heat. Melt together with frequent stirring. Remove from heat and stir in vanilla.

  4. Add the wet ingredients to the dry ingredients and mix until well incorporated.

  5. Spread the granola in a single layer on baking sheet (2 baking sheets may be required) and press down to create a uniform layer.

  6. Bake for 15 minutes. Remove from oven and gently move granola around, then bake for another 15 minutes. The granola will continue to dry and harden as it cools.

Allow granola to cool completely before storing. Tahini Chai Granola can be stored in an airtight container at room temperature for up to 2 weeks.

Adding the wet ingredients to the dry ingredients

Adding the wet ingredients to the dry ingredients

Mixed and ready for the baking sheet

Mixed and ready for the baking sheet

Tahini Chai Granola fresh from the oven

Tahini Chai Granola fresh from the oven