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Chai-Spiced Granola

Source of Recipe

Bon App�tit, February 2022


Recipe Introduction

"This granola, inspired by masala chai, doesn't get its fragrance from warm spices like cinnamon and ginger alone�there's also ground black tea in the mix, which adds a pleasant astringency. Buckwheat groats are incomparably nutty and crunchy�but if you can't find them, simply sub in more old-fashioned oats."

Recipe Link: https://tinyurl.com/chai-spiced-granola

List of Ingredients

◦ 1 bag black tea
◦ 2 cups old-fashioned oats
◦ 1 cup buckwheat groats
◦ 1 cup unsweetened coconut flakes
◦ � cup raw pumpkin seeds
◦ � cup raw sunflower seeds
◦ � cup coarsely chopped walnuts
◦ 1 teaspoon ground ginger
◦ � teaspoon ground cardamom
◦ � teaspoon ground cloves
◦ Freshly ground black pepper
◦ 2 teaspoons ground cinnamon, plus more for serving (optional)
◦ � cup unsweetened applesauce
◦ � cup virgin coconut oil or vegetable oil
◦ 1 teaspoon Diamond Crystal or � teaspoon Morton kosher salt
◦ 6 tablespoons honey, plus more for serving (optional)
◦ Coconut or whole-milk yogurt and pear or apple slices (for serving)

Special equipment:
◦ A spice mill


Recipe

Preheat oven to 300� F. Remove tea leaves from bag and finely grind in a spice mill (you should have about 1 teaspoon).

Whisk ground tea, oats, buckwheat groats, coconut flakes, pumpkin seeds, sunflower seeds, walnuts, ginger, cardamom, cloves, a few grinds of pepper, and 2 teaspoons cinnamon in a large bowl to combine.

Cook applesauce, oil, salt, and 6 tablespoons honey in a small saucepan, whisking to combine, over medium heat until lukewarm, about 1 minute.

Pour applesauce mixture over oat mixture and stir with a flexible rubber spatula until oat mixture is thoroughly coated. Spread granola out on a parchment-lined rimmed baking sheet and bake, stirring every 15 minutes, until deep golden brown and dry to the touch, 40 to 45 minutes. Let cool.

Serve granola in bowls with yogurt, pear, and more honey and cinnamon, if desired.

Makes about 6 cups






❧ Do ahead: Granola can be made 2 weeks ahead. Store airtight at room temperature.