Lightly Sweet Chai Spiced Granola

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

  1. Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper. 
  2. 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. 
  3. 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. 
  4. Sprinkle toasted sesame seeds on top. 
  5. Let cool, then add chopped crystallized ginger and toss to evenly distribute. 

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