Pecan & Chai Spiced Granola
Chunky clusters of chai granola made with almond butter, maple syrup and vanilla. Serve with warm berries and cool, creamy yoghurt for the perfect hot-cold breakfast.
Servings: 6
Ingredients
- 140 g jumbo whole oats gf oats if required
- 60 g pecans roughly chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamon
- 1/4 tsp ground cloves
- 1/8 tsp salt
- 60 g almond butter
- 50 mls maple syrup
- 15 mls rapeseed oil
- 1/2 tsp vanilla extract
- 25 g pumpkin seeds
- 70 g mixed berries per serving
- Greek yoghurt or sub for coconut yoghurt if vegan
Instructions
- Heat the oven to 170C / 150C fan.
- In a large bowl, mix together the jumbo oats, pecans, salt and spices
- Whisk together the almond butter, maple syrup, oil and vanilla.
- Combine the dry and wet ingredients. Mix until the oats are well coated.
- Spread the mixture evenly onto 2 baking trays and press down with the back of a spoon.
- Bake the granola for 20-22 minutes until lightly browned.
- Remove from the oven and allow to cool completely. Once cooled break up into clusters and stir in the seeds.
- Place the berries in a heatproof ramekin and bake in the oven for 10 minutes at 180C fan.
- Serve the granola with creamy, thick yoghurt and warm berries.