This coconut chai spiced granola is crazy flavorful and downright addicting. If you love chai tea, this recipe will blow your mind!
Granola is officially one of my favorite things to make myself. There are certain store bought brands that I love, but homemade definitely takes the cake.
This coconut chai spiced granola recipe is the third granola recipe I’ve shared on the blog, and I think it might take the cake. Ben proclaimed that this recipe is the best one yet without hesitation. It has tons of chai spiced flavor, thanks to cinnamon, cardamom, ginger, and cloves. Combined with rich coconut and caramel-y dates, I just can’t get enough.
How to make coconut chai spiced granola
Mix oats, shredded coconut, slivered almonds, and spices together in a mixing bowl.
Mix together coconut oil, maple syrup, and vanilla extract.
Pour wet ingredients into dry and stir to combine.
Bake for 30-35 minutes.
Let granola cool completely to harden, then use your hands to break into pieces.
Toss in chopped dates with the cooked granola.
Tips for making this coconut chai spiced granola
Use old fashioned rolled oats. Quick and steel cut oats do not provide the right texture for granola, so make sure you are using old fashioned rolled oats.
Bake low and slow. We bake this granola at a lower temperature (325 degrees F) to prevent burning while it bakes for ~30 minutes.
Don’t mix the granola while it is baking. Spread the granola into one large “sheet” and don’t mix it! Baking at a lower temperature prevents burning, and by not mixing the granola, it allows us to have those giant clusters.
Let granola cool completely before breaking into clusters. The granola will harden as it sits and cools, so wait until it is room temperature to break it up into clusters.
Store in a wide, shallow airtight container. Carefully layer the big granola clusters in a wide, shallow container instead of a tall, narrow one to maintain the structure.