This nutty cinnamon-chai granola is fast becoming my go-to breakfast. It makes a dreamy combination served with creamy coconut yoghurt and fresh berries. The smell coming from the oven when baking guarantees this recipe will become a household must. Plus there are some great male fertility health benefits associated with nuts. Read on to find out what they are!
Granola is an easy prep-ahead breakfast; a great option for those days when you’re pushed for time. Plus, making your own is much cheaper than buying ready-made. It’s also far healthier as shop-bought varieties tend to be loaded with sugar. The ingredients in this recipe are gluten-free so it’s perfect if you’re avoiding gluten. It ticks so many boxes!
Nuts and male fertility
Research has shown that the including nuts in a Western-style diet significantly improves the total sperm count and vitality, motility and morphology of the sperm.1
Sperm development and maturation takes about three months. This means positive changes to diet and lifestyle can affect the quality of sperm produced three months down-the-line. One thing you can do is include nuts in your diet and they’re such an easy thing to add into your daily routine. This cinnamon-chai granola is packed with them!
Whether or not male factor infertility is part of your picture, I think nuts are a worthy inclusion. In this particular study those in the nut group added 60g raw mixed nuts (almonds, hazelnuts and walnuts) daily to their usual diet. In this recipe I have used mixed nuts. To comply with the study use 1 cup each of almonds, hazelnuts and walnuts. Otherwise make the recipe your own by choosing your favourites.
As well as a standalone breakfast option, you can also enjoy this granola as a delicious, crunchy topping. Think porridge, bircher muesli, pancakes and smoothie bowls. It’s even great as a quick snack later in the day.
Cinnamon-chai granola ingredients
This granola is made from a handful of pantry staples:
Mixed nuts: I used mixed nuts which contain almonds, Brazil nuts, cashews, hazelnuts and walnuts. Use 130g each of almonds, hazelnuts and walnuts instead if you want to comply with the male fertility nut study.
Coconut flakes: Look for unsweetened and unsulphured. If you don’t like coconut switch for flaked almonds.
Mixed seeds: I used half sunflower seeds, half pumpkin seeds.
Flavourings: Masala chai spice blend, ground cinnamon and pure vanilla extract (avoid vanilla flavouring). If you don’t like chai spices, try mixed spice instead. I buy my chai spices from Steenbergs.
Coconut oil: I used extra virgin coconut oil, but you could use flavourless coconut oil or olive oil instead if you don’t like the flavour of coconut oil.
Sweetener: Use your preferred sweetener, I recommend pure maple syrup, honey or coconut blossom syrup. This is optional! For a lower-sugar granola leave the sweetener out.
How to make cinnamon-chai granola
This cinnamon-chai granola couldn’t be easier to make. First, preheat the oven to 120°C (250°F) and line a large baking tray with plastic-free baking parchment. Then follow these three easy steps:
- Mix: Place the nuts, coconut flakes, seeds, chai masala, cinnamon and vanilla extract in a large bowl and mix to combine.
- Melt and combine: Melt the coconut oil and maple syrup (if using) in a small saucepan over a medium heat. Pour into the dry ingredients and stir to coat well.
- Bake: Spread the granola evenly on the prepared tray and bake for 20 minutes until golden, turning halfway through the cooking time. Allow to cool completely on the tray.
That’s it! Spoon the cooled granola into serving bowls and top with yoghurt and fresh berries to serve.
How to store cinnamon-chai granola
This cinnamon-chai granola will keep in an airtight container for up to two weeks.
Cinnamon-chai granola is portable
Layer yoghurt, a serving of cinnamon-chai granola and fresh berries into a jam jar with a lid for a handy on-the-go breakfast. You can use any jam jar or storage container to layer up your granola, but a Kilner clip top jar is perfect for this, plus it looks good!
More granola recipes to try
More on-the-go breakfasts to try
I hope you enjoy this cinnamon-chai granola recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Cinnamon-chai Granola
Ingredients
- 390 g mixed nuts roughly chopped
- 150 g coconut flakes unsweetened and unsulphured
- 110 g mixed seeds (I used sunflower and pumpkin)
- 1 tbsp chai masala
- 2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 6 tbsp coconut oil
- 2 tbsp pure maple syrup or honey (optional, omit for a low-sugar granola)
To serve
- 2 tbsp coconut yogurt or organic full fat cow's milk yoghurt
- 125 g fresh berries
Instructions
- Preheat the oven to 120°C (250°F) and line a large baking tray with plastic-free baking parchment.
- Place the nuts, coconut flakes, seeds, chai masala, cinnamon and vanilla extract in a large bowl and mix to combine.
- Melt the coconut oil and maple syrup (if using) in a small saucepan over a medium heat. Pour into the dry ingredients and stir to coat well.
- Spread the granola evenly on the prepared tray and bake for 20 minutes until golden, turning halfway through the cooking time. Allow to cool completely on the tray before transferring to a large glass jar or storage container.
- Spoon into serving bowls and top with yoghurt and fresh berries to serve.
Notes
- Use 130g (1-cup) each of almonds, hazelnuts and walnuts to comply with the male fertility nut study.
- Store the granola in an airtight container for up to 2 weeks.
- This granola also makes a fantastic crunchy topping for porridge (oatmeal), bircher muesli, pancakes and smoothie bowls.
References
- Salas-Huetos, A. et al. (2018) Effect of nut consumption on semen quality and functionality in healthy men consuming a Western-style diet: A randomised controlled trial. The American Journal of Clinical Nutrition, 108(5), pp.953-962.
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