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–+ servings
Chai spiced granola in a bowl.

Chai Spice Granola

5 from 1 vote
Once you learn to make this homemade chai spice granola, there will be no going back to store bought! Extra chunky, 10 minutes of effort and so deliciously spiced, it is the perfect breakfast staple to keep on hand for busy mornings.
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Prep Time 10 minutes
Cook Time 50 minutes
Cool Time 1 hour
Total Time 2 hours
Servings 2 cups

Ingredients

  • 1 and ½ cups rolled oats
  • ⅓ cup pecans raw
  • 3 tablespoon ground flaxseed
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon ginger
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon allspice
  • 3 tablespoon maple syrup or honey
  • 2 tablespoon egg whites
  • 1 and ½ teaspoon avocado oil
US Customary - Metric

Instructions

  • Preheat oven to 300 °F. Line a baking sheet with a silicone baking mat or parchment paper.
  • In a large bowl, mix together all of the dry ingredients. Add the syrup and oil and stir until evenly coated. Fold in the egg white.
    1 and ½ cups rolled oats, ⅓ cup pecans, 3 tbsp ground flaxseed, 1 tsp cinnamon, ½ tsp cardamom, ½ tsp ginger, ¼ tsp fine sea salt, ⅛ tsp allspice, 3 tbsp maple syrup or honey, 2 tbsp egg whites, 1 and ½ tsp avocado oil
    Granola ingredients mixed together in a bowl.
  • Spread the granola mixture out evenly onto a prepared baking sheet (lined with parchment paper or a silicone mat) and bake for 45-60 minutes, until dry. Rotate the pan 180 degrees after 30 minutes.
    Granola ingredients spread out onto a baking sheet.
  • Let cool completely on the pan (do not skip this!) and then break into chunks and store in an airtight container.
    Baked granola cooling on a pan.

Notes

Leftovers: Store leftovers in an  container at room temperature for up to 1 week. Granola can be frozen for up to 3 months. Check out this granola storage tips post for more information.
Larger Batch: You can multiply this recipe (increase the servings on the recipe card and it will automatically adjust the amounts for you) and bake on a larger sheet pan/divide between sheet pans.
Serving: I recommend serving this over a bowl of Greek yogurt (extra protein) alongside some berries (extra fiber) for an extra filling breakfast.

Nutrition

Serving: 0.5cup | Calories: 264kcal | Carbohydrates: 34g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 163mg | Potassium: 240mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 2mg

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

Tried this recipe?Please comment and tell me what you thought!
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