Fall is in the air, so I thought I would make up a batch of my granola, and change some of the flavors to match the season. Cranberries, pumpkin seeds, and cinnamon scream fall! I added some ground cardamom, cloves, and ginger to give each bowl the comforting flavor of cup chai tea. Delicious!
Chai spiced Pumpkin Granola
3 c oats
½ c red quinoa (Important: rinse in strainer before using to remove bitterness.)
1 c pumpkin seeds
1 c cranberries
½ c dried papaya
1 tsp cinnamon
½ tsp cardamom
¼ tsp cloves
½ tsp ginger
1/2 c ground flax
½ cup coconut (I like Bob’s Red Mill large flake coconut)
¼ c coconut oil
½ c maple
1 tsp vanilla
Preheat oven to 300. Add all dry ingredients into a large bowl and mix together.
In a separate bowl whisk together maple syrup, vanilla, and oil. Drizzle on top of dry ingredients and mix until well combined.
Spread out onto large cookie sheet lined with parchment paper. Bake in oven for 45-50 minutes…watch carefully to make sure it doesn’t get too dark.
The granola will still be slightly sticky when you take it out of the oven. As it cools it will dry and get nice and crispy. Once it is completely cooled (this is important to keep it crispy), store in tightly sealed container. It can be stored for a few weeks if you don’t devour it right away! Enjoy!