chai spice granola

Rituals. Do you have any rituals or routines built into your life? Homemade granola is my ritual, something I bake weekly without exception. The recipe is memorized, permanently etched into my mind and if I was the sort of person to sleepwalk, I sometimes think I’d find myself mixing up a batch of granola in the middle of the night.

Chai Spice Granola | Tutti Dolci
January is the time to get back to basics, and nothing tastes better than golden and toasty granola. Filled with clusters (my favorite!), this granola is flavored with chai spice, honey, and a blend of almonds and hazelnuts. Toast up a batch for a healthy breakfast or snack; I think you’ll find the process as simple and rewarding as I do.

Chai Spice Granola | Tutti Dolci

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Chai Spice Granola

  • Yield: 7 cups

Ingredients

  • 4 cups rolled oats
  • 1/2 cup almonds, coarsely chopped
  • 1/2 cup hazelnuts, coarsely chopped
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 Tbsp coconut oil, melted
  • 1/2 cup plus 1 Tbsp honey
  • 1 tsp vanilla extract
  • 1 large egg white, at room temperature

Instructions

  1. Preheat oven to 290°F and line a rimmed baking sheet with a silicone mat or parchment paper. Combine oats, almonds, hazelnuts, cinnamon, ginger, cardamom, cloves, nutmeg and salt in a large bowl. Add coconut oil, honey, and vanilla; toss to coat. Whisk egg white in a small bowl until frothy (about 1 minute); add to oat mixture and toss to coat.
  2. Use an offset spatula to spread mixture into an even layer on prepared baking sheet. Bake for 20 minutes, then use a large spatula to flip sections of granola. Press back into an even layer, rotate pan, and bake another 15 minutes. When granola is golden and feels dry to the touch, turn off oven and leave pan in oven for another 10 minutes to continue drying.
  3. Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools). When completely cool, break into clusters (if you want to add dried fruit, stir in now). Store in an airtight container at room temperature for 1 to 2 weeks.


Nutrition

  • Serving Size: 2/3 cup
  • Calories: 260
  • Carbohydrates: 37

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22 Comments

  1. Oh this looks so incredible and your description of this granola made me want to make a batch immediately!

  2. I could easily make this weekly, too—except for the fact that my serving size is way more than 2/3 cup!!! Love the idea of using coconut oil. I think I need to spurge and bake up a batch!

  3. Getting back to the basics in January, getting back into a routine, love it. . and this granola is perfection and so beautiful!

  4. I have never made my own granola but, after seeing this rendition, I’ll attempt to make making it a new ritual. 😀

  5. I love homemade granola but when I made it, I couldn’t leave it alone. This granola with chai spice sure sounds good.

  6. This granola looks delicious, Laura! I love the idea of preparing a new batch of granola for breakfast every week… this chai spice version is just lovely.

  7. I always eat my granola with milk or coconut milk, and I can just imagine how these luscious spices would infuse into it, too!

  8. Yes! I’m such a creature of habit too. I love homemade granola and need to make it more often – your chai spiced version looks perfect!

  9. Oh, how I love homemade granola! I cannot wait to make your recipe, Laura. Lovely styling and photography as always, my friend!

  10. Isn’t homemade granola so much better than store bought! The spices sound divine and I like the egg white idea for extra clusters – they are the best part after all 😀

  11. Chia Spiced Granola with crisp clusters swimming in a bowl of milk certainly sounds like the best way to begin the day! A charming recipe!

  12. I always make my own granola.. so this recipe is just ideal for me. Loving the chai flavour!

  13. I Love this granola! I add a lot more nuts and usually double the seasoning to account for extra nuts. Almonds, walnuts, pecans, sunflower seeds! They are all great in this recipe. Thanks so much for sharing!