Today I’ve got the autumn vibe covered with a Sweet and Salty Maple Chai Granola. It’s a dynamite combo of oats, nuts, chai spice and maple syrup that virtually shouts “Summer’s over!” Grrrr. Let’s sprinkle it on our ice cream yogurt, or eat handfuls while we’re watching the leaves die fall prettily to the ground 🙄
Autumn’s alright with me, I guess, once I get used to it being here. But that transition from summer is usually bittersweet, heavy on the bitter. I adore summer, and all the things that come with it – long days, outdoorsy activities, and downtime with my busy kids visiting our fave spots.
Nowadays, though, the end of summer also means shipping two boys off to college. Our little party of 5 is starting to scatter. Goodbyes are hard and letting go is harder, but I’m suffering surviving through it all.
The good news? I’m seldom without my camera. So, when the melancholy feelings creep in, I’ve no shortage of shots to remind me of the great summer we had.
Spike Ball 
Sunrises 
Exploring 
Sunflowers 
Beachcombing 
Disc golfing 
Celebrating 
Entrepreneur-ing
Yes, I do think I can bear the cooler weather knowing our summer was filled with it all. Besides, I really do like sweatshirts and soccer and slow cooked meals. And I really, really like the warming flavors of my fave Chai spice mix.
Ginger and cinnamon lead this blend, boosted by allspice, clove, cardamom, and black pepper. This blend makes creating a batch of maple chai granola so easy! Add some chai spice to a pile of oats, nuts, and seeds, combine that with olive oil, maple syrup and a generous pinch of salt, and you’ve got yourself a serious treat.
getting the best results from your maple chai granola
For best results, this maple chai granola gets baked low and slow at just 300 degrees Fahrenheit. I made three batches of maple chai granola to get it JUST right for you. I tweaked the recipe this way and that. Check out all my tips in the Recipe Notes!
Sweet and Salty Maple Chai Granola
Toasted clusters of oats and nuts get a flavor boost with chai spice and maple syrup. Top your oatmeal or yogurt with this maple chai granola, or just eat by the handfuls!
Ingredients
- 3 cups old-fashioned oats
- 1 cup unsweetened coconut flakes
- 1 cup chopped walnuts
- 1/2 cup crushed almonds
- 1 cup pumpkin seeds
- 1/2 cup extra-virgin olive oil
- 1/2 cup pure maple syrup
- 6 tablespoons brown sugar
- 2 teaspoons chai spice mix
- 1 1/2 teaspoons salt
Instructions
-
Preheat oven to 300 degrees Fahrenheit. Prepare a sheet pan (one with sides) with pan spray, or line it with parchment paper.
-
Combine all dry ingredients (oats through pumpkin seeds) in a large bowl.
-
Add the olive oil, maple syrup, brown sugar, chai spice, and salt and stir until well combined.
-
Spread mixture out evenly in the pan. Bake at 300 degrees for 50-60 minutes, or until golden. Stir just once half-way through the cooking time.
-
Allow the granola to cool completely in the pan. Store in an airtight container.
Recipe Notes
*Only stir the granola once during baking, or you’ll break of the delicious clusters that are forming.
*Speaking of clusters, don’t be tempted to cut out the brown sugar. I experimented with and without brown sugar, and it turns out the combination of brown sugar and maple syrup is key to creating those delicious clustered pieces. Maple syrup alone just doesn’t do it.
*I loved the walnuts/almond combo here, but you can try different nuts – pistachios, macadamias, peanuts, whatever you have on hand.
*This recipe is naturally gluten free. However, in the case of a gluten allergy, please use oats specifically labelled ‘gluten free.’
*You can find my DIY Chai Spice recipe on the blog (link is in the p0st) – but if you don’t have all those ingredients on hand, for this recipe you can substitute a teaspoon each of cinnamon and ginger, with a pinch of black pepper.
Leave a Reply