Breakfast,Snacks

Chai Spiced Cacao Granola

Warm and soothing spices swirled with indulgent chocolate is a delightful blend in Nature Therapy’s Chai Masala Hot Cocoa. But with hot summers arriving, the soul tends to crave something cooler than a hot cuppa. So, I decided to spice up my regular granola with this indulgent blend. Coconut oil and coconut sugar replace the usually unfavourable components, seeds, nuts and dry fruits are flexible to what you have in the fridge, and heaping tablespoons of the chocolate blend does full justice to your morning smoothie bow or yoghurt parfait! I sometimes add some honey or seasonal jam for a bit more sweetness!

Enjoy!

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The Recipe
Serves

Ingredients

  • 2 cups gluten free oats
  • ½ cup cold pressed coconut oil
  • ¼ cup coconut sugar (or grated jaggery, palm sugar, honey or brown sugar)
  • 3 tbsp Chai Masala Hot Cocoa
  • ½ tsp Himalayan pink salt
  • ½ cup chopped cashews (or almonds, cashews, pine nuts)
  • ¼ cup pumpkin seeds (or: melon seeds, chia seeds, flaxseeds)
  • ¼ cup chopped dry fruits (or: dates, figs, dried berries, dehydrated fruits

Instructions

  • Preheat the oven at 180C and prepare a large baking tray which has at least an inch of side lip with parchment paper
  • In a large mixing bowl combine the oats, nuts, seeds and dry fruits and set aside
  • In a smaller bowl, add the coconut oil, sweetener, Chai Masala Hot Cocoa, salt and stir well to combine
  • Pour the wet mixture into the dry mixture and combine well, ensuring no dry pockets
  • Spread the granola mixture out on the tray evenly
  • Bake in the oven for 10 minutes first, keeping an eye for burns.
  • At 7-8 minutes, you can remove the tray, to toss the granola about and return to the oven for another 5 minutes. Reduce the oven temperature to 150C for the second round
  • Remove from the oven to cool completely on a wire rack before breaking apart and store in an airtight jar at room temperature
  • Shelf life: 2 weeks
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