Chai Latte Granola

This recipe is inspired by mine and my beautiful sister’s love for Chai Lattes come the autumn..

I love coffee. It’s undeniably my biggest vice.

I am always looking for healthier refine sugar free alternatives for breakfasts and snacks. I have such a sweet tooth and I certainly don’t want to be losing my teeth anytime soon.

So after a couple of failed and tested attempts…

Here is the recipe –

This makes enough for a good 4 large bowls or a weeks worth. Dependant on your portion control… Mine isn’t so controlled when it comes to brekkie.

I use Cups as this is the easiest option for measurements.

You will need –

  • 4 Cups of Gluten Free Whole Rolled Oats
  • 2 Table Spoons of Pure Maple Syrup
  • 1 Cup of Deglet Noir  Dates (approx. 14-15 whole stoned dates)
  • 1/4 Cup of raw chopped almonds
  • 1/4 Cup of Sunflower Seeds
  • 1/4 Cup of Raw chopped Macadamia nuts
  • 2 Vanilla Pods
  • 2 Chai Tea Bags
  • 1 Table Spoon of instant coffee
  • 1 teaspoon of Cinnamon and Nutmeg to taste
  • Additional Hazelnuts (small handful)
  • Blender
  • Greaseproof Baking Paper

Pre Heat your oven to 190C, Gas Mark 5.

Start by boiling the kettle and pouring 150mls of boiling water into a large bowl with the Tea Bags, coffee, dates, maple syrup, and cinnamon. Leave the dates to soak up all those flavours for a good 15-20mins… These are your sweetness and binder for the Granola so it’s important to get the dates well and truly soaked.

In a large mixing bowl add your Oats, almonds, sunflower seeds, nutmeg, cinnamon and give a good mix.

Once your Dates have soaked remove the tea bags and scrape the vanilla pods for their flavour, add this to the mix and the macadamia nuts and in a high quality bullet blender pulse until a thick creamy mixture. (At this point I have to stop myself devouring this as a smoothie)

Then pour this mixture into the bowl and mix until a sticky paste.

Line a baking tray with greaseproof paper and spread the mixture on. I like to dust with even more cinnamon and then bake for 20mins.

Remove from oven and with a fork scrape into granola chunks.. The mixture is very sticky at this point so bare with it.

Return to the oven for a further 30mins – keep an eye on it and move around half way through the more you turn and shake the mixture the crispier and more brown it will go. It’s important to remember that unlike traditional granola that uses sugar it will be a delicious dark golden brown.

Once you are happy and it is baked through remove from the oven and leave to cool.

I like to add hazelnuts, dried banana and eat with Coconut Milk which gives it the Chai Latte effect.

Store in an airtight container for up to a week.

Let me know if you try and what your thoughts are.



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