Cinnamon-chai Granola
This deliciously spiced granola is the perfect, low-sugar breakfast paired with creamy coconut yogurt and fresh berries. A match made in heaven!
Servings: 8
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.
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