Chai Spiced Granola (gluten-free, grain-free)
This gluten-free, grain-free, chai spiced granola recipe is made from almonds, pecans, a variety of seeds and warming chai spices.
It’s amazing how a little granola can make me happy – but it does. Especially when it’s chai-spiced granola…and smells up your whole kitchen with a beautiful spice smell. Who doesn’t love that?!
I’ve been wanting to make a gluten-free, grain-free granola recipe since I returned from Bali last month. The impetus? Smoothie breakfast bowls! You see, I devoured the most delicious smoothie breakfast bowls while traveling the tropical island, but each time I had to request no granola. Most of the granola toppings contained gluten or were questionable – and as a celiac, I didn’t want to risk it. So I always ordered my smoothie bowls granola-free…but secretly wished I had that extra crunch.
My pitaya smoothie bowl has toasted cashews which satisfy the crunch-factor for that recipe, but oodles of crunch-less pitaya bowls in Bali (I know, I’m not getting any sympathy) inspired me to create a 100% grain-free granola. And I really think you’re gonna love it!
Not only is this granola recipe gluten-free and grain-free, it’s has the most fragrant and flavorful mix of chai spices, such as cinnamon, ginger, allspice and cardamom. The recipe below makes a significant amount, so you’ll always have granola on hand when you need it. The perfect kind of meal prep.
I’ve been putting this chai spiced granola on my homemade yogurt for the last week (sooo good!), but you can sprinkle it on virtually anything for a flavor and crunch boost.
Update: I’ve added this granola to my mango smoothie bowl and it’s amazing!
Chai Spiced Granola (Grain-Free)
Note: I use all raw nuts and seeds in this recipe.
- 2 cups almonds
- ¾ cup pecans
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- ½ cup cashews
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cardamom
- ½ teaspoon allspice
- 2 tablespoons organic blackstrap molasses
- ⅓ cup honey or maple syrup
- 2 teaspoons vanilla extract
- Preheat your oven to 275°F (135°C). Place your nuts and seeds into a food processor, and pulse until they've been chopped to a medium texture. Alternatively, you can roughly chop them with a knife.
- Place the nuts and seeds into a large mixing bowl. Add the spices, molasses, honey, and vanilla extract. Stir together thoroughly.
- Line two baking sheets with parchment paper. Divide the granola mix evenly between the two pans in a single, flat layer.
- Bake for 10 minutes, then remove the sheet pans from the oven and stir the granola. Rotate your pans when you place them back in the oven. Cook for an additional 10 to 15 minutes, being careful not to burn the granola. Note: It can quickly go from golden to burned within a minute, so keep an eye on it. It won't look any different when it's done baking and will still be soft - that's fine. It will harden once it cools.
- Remove the granola from the oven and let it cool for 30 minutes. Place it in a sealed container and store it for future use.