I'm obsessed with granola. I'm obsessed with masala chai. Of course I was going to combine them at some point. I used a granola recipe from Alison Roman in her book Dining In and tweaked it to fit what I felt like eating at the time. Less sesame seeds, less egg white, different spices, coconut chips instead of coconut flakes, and then I added in a liberal amount of chopped crystallized ginger to add some subtle sweetness and more spicy ginger flavor. The result was addictive. It's not very sweet for a granola, but that's how Andrew and I like it.
Lightly Sweet Chai Spiced Granola
(Adapted from Dining In)
- 3 cups rolled oats
- 2 cups unsweetened coconut chips
- 1 cup chopped pecans
- 1 tsp cinnamon
- 3/4 tsp cardamom
- 3/4 tsp ground ginger
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 1/8 tsp black pepper
- 1 tsp kosher salt
- 2 large egg whites
- 1/2 cup honey
- 1/3 cup coconut oil or olive oil
- 3 tbsp toasted sesame seeds
- 1 cup chopped crystallized ginger
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the oats, coconut chips, pecans, cinnamon, cardamom, ginger, allspice, cloves, black pepper, and kosher salt in a large bowl. Add the egg whites, honey, and coconut oil and toss to combine.
- Spread the mixture onto the prepared baking sheet and bake, stirring every 15 minutes or so, until everything is golden brown, about 30-35 minutes.
- Sprinkle toasted sesame seeds on top.
- Let cool, then add chopped crystallized ginger and toss to evenly distribute.
No comments