Pumpkin Chai Granola

There are so many great granola variations out there, but my favourites are those that replace all or part of the oil with a fruit/vegetable puree.  The result is a bit softer and chewier than a traditional granola, and you get great clusters of oats without adding extra sweeteners to stick everything together!

 

Tea Base
 ¼ cup Water
 1 Chai tea bag (or 1 tsp black tea with star anise, cardamom, peppercorns, cinnamon, nutmeg, and cloves)
Ingredients
 1 cup Pumpkin puree (for pumpkin puree, simmer pieces of fresh pumpkin in an inch of water until the flesh is soft and the skin peels off easily. Puree in a blender or with a potato masher)
 ½ cup Maple syrup
 ½ cup Honey
 ½ tsp Cinnamon
 ½ tsp Ginger
 ¼ tsp Nutmeg
 ¼ tsp Coves
 ¼ tsp Salt
 1 tsp Pure vanilla extract
 6 cups Rolled Naked Oats
 ½ cup Flax, hemp or sunflower seeds

Directions
1

Combine the tea base ingredients in a small pot and simmer until reduced to half.

2

Remove the tea bag.

3

Add the pumpkin puree, maple syrup, honey and spices.

4

Remove from heat and add the vanilla.

5

Lightly coat a large baking sheet with oil and measure the oats and extra seeds into the pan

6

Pour pumpkin/chai mixture over the oats and stir to combine.

7

Bake for 60 minutes, or until mixture is dry and browning throughout, stirring every 15 minutes.

8

Add 1½ cup almonds in the last 15 minutes of cooking.

9

Let granola cool completely in the pan. Leave undisturbed if you prefer large granola clusters, or stir occasionally as it cools if you prefer a consistent texture. Transfer to a sealed container for storage.

 

Ingredients

Tea Base
 ¼ cup Water
 1 Chai tea bag (or 1 tsp black tea with star anise, cardamom, peppercorns, cinnamon, nutmeg, and cloves)
Ingredients
 1 cup Pumpkin puree (for pumpkin puree, simmer pieces of fresh pumpkin in an inch of water until the flesh is soft and the skin peels off easily. Puree in a blender or with a potato masher)
 ½ cup Maple syrup
 ½ cup Honey
 ½ tsp Cinnamon
 ½ tsp Ginger
 ¼ tsp Nutmeg
 ¼ tsp Coves
 ¼ tsp Salt
 1 tsp Pure vanilla extract
 6 cups Rolled Naked Oats
 ½ cup Flax, hemp or sunflower seeds

Directions

Directions
1

Combine the tea base ingredients in a small pot and simmer until reduced to half.

2

Remove the tea bag.

3

Add the pumpkin puree, maple syrup, honey and spices.

4

Remove from heat and add the vanilla.

5

Lightly coat a large baking sheet with oil and measure the oats and extra seeds into the pan

6

Pour pumpkin/chai mixture over the oats and stir to combine.

7

Bake for 60 minutes, or until mixture is dry and browning throughout, stirring every 15 minutes.

8

Add 1½ cup almonds in the last 15 minutes of cooking.

9

Let granola cool completely in the pan. Leave undisturbed if you prefer large granola clusters, or stir occasionally as it cools if you prefer a consistent texture. Transfer to a sealed container for storage.

Pumpkin Chai Granola

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