Chai Spiced Granola
There’s just something extra special about the comforting flavors of chai this time of the year. As the days continue to get darker and the constant threat of snow lingers this is the kind of breakfast I look forward to on these chilly mornings at the farm. As the granola slowly bakes, the kitchen fills up with so many wonderful scents of warming spices. This breakfast tastes perfect with a cup of hot coffee and some good quality creamy milk.
Speaking of creamy milk, I’m excited to share with you all that Taylor and I joined a “herd share” for the winter. If you aren’t familiar, a herd share is sort of like a CSA only you get dairy instead of fruits and veggies. We joined a small local farm ‘Fair Food Farm‘ and will be receiving bi-weekly deliveries of raw, unpasteurized goat cheese, goat yogurt and goat milk. We could not be more stoked to continue and eat local food all winter long. If you’ve been reading this blog for a long time now than you already know how important supporting small farmers is to us. Taylor and I could not make a living doing what we love if it weren’t for our tribe of supporters joining our CSA, coming out weekly to the farmers market, or supporting the restaurants who support Tumbleweed Farm. We feel so grateful for the other farmers who grow/raise food that we don’t at our farm and being able to support them feels awesome! I’m going to play around with making goat milk butter, lattes, and creamy sauces. Stay tuned!
In the meantime though, it’s all about this sweet, spicy and crunchy granola. Pour a cup of coffee, grab a spoon and dig in.
Cheers from Tumbleweed Farm
Chai Spiced Granola
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 7 cups
- 3 cups old fashioned rolled oats
- 1 cup almonds (I leave mine whole for a chunkier granola but feel free to roughly chop)
- 1 cup walnuts (same as above)
- 1 cup unsweetened shredded coconut
- 1/2 cup pumpkin seeds
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
- 1 cup dried cranberries
- Preheat the oven to 300F.
- In a large bowl combine the oats, nuts, coconut, seeds, salt and spices.
- In a small bowl whisk together the honey, vanilla extract and olive oil. Pour the honey mixture into the large bowl with the oats and mix well with a wooden spoon. Spread the mixture evenly out on a large baking sheet. Bake for 15 minutes, then remove the pan from the oven and give it a good stir. Return the oats back to the oven and continue to bake until golden brown and crisp, about 10-15 minutes longer. Remove the granola from the oven and stir in the cranberries. Let the granola cool completely before storing in an airtight container for up to 2 weeks.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will very from kitchen to kitchen