Looking for a granola that’s free of honey, processed sugar, and oil but still crisp and sweet? This wholesome chai-spiced granola delivers on flavor and texture using whole-food ingredients and natural date paste.
All you need is simple date paste—homemade in a food processor or purchased if you prefer—and a few pantry staples. I’ve added a warming chai spice blend that pairs beautifully with oats and nuts. Serve it on smoothie bowls, yogurt, chia pudding, or enjoy it on its own as a snack.
You can easily customize the recipe: swap in different nuts, seeds or dried fruit, or adjust the spices to suit your taste. For this version I chose hazelnuts because they complement the chai spices particularly well.
I like this granola with non-dairy milk or yogurt, sprinkled over chia pudding, or straight from the jar as a healthy crunchy treat.
Store it in an airtight container to keep it fresh and crunchy for up to two weeks—if it lasts that long. I hope you enjoy making and eating this as much as I do!
One Love,
A.J.
Chai Spiced Granola
10 mins
30 mins
40 mins
Breakfast
Indigo, Vegan
10 servings
Ingredients
- 2 1/2 cups oats 235 grams
- 1 cup nuts of choice chopped — about 90 grams (hazelnuts recommended)
- 1 cup (packed) dates 250 grams (pitted)
- 2 tbsp flax seed
- 2 tbsp pumpkin seed
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp cardamom
- 1/4 tsp star anise, ground
- 1 tsp ginger powder
- 1/2 tsp allspice
- 1 cup dried fruits (optional)
Instructions
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Preheat the oven to 300°F (150°C). Place pitted dates in a food processor or high-speed blender and process until they form a thick, sticky paste. Scrape down the sides as needed. If using whole nuts, chop them into small pieces.
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In a large bowl combine the oats, chopped nuts, flax and pumpkin seeds, and all the spices. Mix until evenly distributed.
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Add the date paste to the oats and nut mixture. Stir thoroughly until everything is coated and sticks together—using your hands works well to form even clusters.
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Line a baking tray with parchment paper and spread the granola mixture evenly to about 1/4 inch thick. Press lightly to help it hold together.
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Bake for about 30 minutes, depending on oven and thickness, until golden brown. Check periodically to prevent burning. When removed from the oven, allow the granola to cool completely so it crisps up, then break into chunks.
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Stir in dried fruits if using, then store the granola in an airtight container. It will stay fresh and crunchy for up to two weeks.
Notes
- If you prefer, use 1 tablespoon of a store-bought chai blend instead of mixing individual spices.
- Try different dried fruit combinations—dried coconut flakes, cranberries, mulberries, or dehydrated mango all work well.