Almond-Chai Granola Recipe
Almond-Chai Granola Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is great to eat with milk or yogurt—or to snack on by the handful.—Rachel Heidenreich, Marshall, Michigan
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 20 min.

Ingredients

  • 2 chai tea bags
  • 1/4 cup boiling water
  • 3 cups quick-cooking oats
  • 2 cups almonds, coarsely chopped
  • 1 cup sweetened shredded coconut
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom

Directions

Preheat oven to 250°. Steep tea bags in boiling water 5 minutes. Meanwhile, combine oats, almonds and coconut. Discard tea bags; stir remaining ingredients into tea. Pour tea mixture over oat mixture; mix well to coat.
Spread evenly in a greased 15x10-in. rimmed pan. Bake until golden brown, stirring every 20 minutes, about 1-1/4 hours. Cool completely without stirring; store in an airtight container. Yield: 8 cups.
Originally published as Almond-Chai Granola in Breakfast & Brunch Bookazine 2016, p80

Nutritional Facts

1/2 cup: 272 calories, 16g fat (3g saturated fat), 0 cholesterol, 130mg sodium, 29g carbohydrate (16g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 3 fat, 2 starch.

  • 2 chai tea bags
  • 1/4 cup boiling water
  • 3 cups quick-cooking oats
  • 2 cups almonds, coarsely chopped
  • 1 cup sweetened shredded coconut
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  1. Preheat oven to 250°. Steep tea bags in boiling water 5 minutes. Meanwhile, combine oats, almonds and coconut. Discard tea bags; stir remaining ingredients into tea. Pour tea mixture over oat mixture; mix well to coat.
  2. Spread evenly in a greased 15x10-in. rimmed pan. Bake until golden brown, stirring every 20 minutes, about 1-1/4 hours. Cool completely without stirring; store in an airtight container. Yield: 8 cups.
Originally published as Almond-Chai Granola in Breakfast & Brunch Bookazine 2016, p80

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