Chai Spiced Granola
This chai spiced granola tastes like winter mornings in the best way — warm spices, crisp clusters, roasted nuts, and just the right touch of sweetness. The flavor lands somewhere between a bakery pastry and a chai latte, but in a crunchy granola format you can sprinkle on everything.
If you’ve tried store-bought chai granola before, you know it can be disappointing: often too clovey, strangely sweet, or oddly flat. This version solves all of that with a balanced chai spice blend, roasted nuts for richness, pumpkin seeds for subtle earthiness, and a maple-vanilla wet mix that helps form the coveted clusters.
It’s a cozy breakfast meal prep moment your future self will thank you for.
How To Serve:
- With Greek yogurt + honey + pear slices
- Over coconut yogurt + chai-spiced apples
- On a smoothie bowl (banana, almond butter, cinnamon)
- Layered into parfait jars for meal prep
- Over roasted fruit (plums, apples, or pears)
- Straight by the handful as a snack
Favorite Tools & Ingredients
- Stainless steel baking sheet
- Parchment sheets
- Organic maple syrup
- Organic cinnamon
- Glass jars for storage + gifting
My New Favorite Granola
This Chai Granola is one of those meal prep staples that makes healthy eating feel cozy and satisfying instead of restrictive. It delivers winter warmth, crunch, and real flavor in a way that pairs beautifully with yogurt bowls, smoothies, or simply eaten by the handful during busy mornings. If you’re stocking your fridge for a January reset or looking for a homemade breakfast that feels elevated but not fussy, this is an easy win.
Gina
Chai Granola
Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- ½ cup sliced almonds
- ½ cup pecans roughly chopped
- ½ cup pumpkin seeds
- ¼ cup brown sugar or coconut sugar
- ½ teaspoon fine sea salt
Chai Spice Blend
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon ground cloves
Wet Ingredients
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup or honey
- 2 teaspoons vanilla extract
After Baking Additions
- ⅓ –½ cup dried cherries
Instructions
- Preheat oven to 325°F and line a sheet pan with parchment.
- In a large bowl, combine oats, almonds, pecans, pumpkin seeds, sugar, and salt.
- In a separate bowl, whisk all wet ingredients and chai spices until smooth.
- Pour wet mixture over dry and stir to fully coat.
- Spread onto the pan and gently press with a spatula to encourage clusters.
- Bake 22–28 minutes, stirring once halfway, until lightly golden and fragrant.
- Cool completely before breaking into clusters.
- Stir in dried fruit if using. Store airtight up to 2 weeks.
