Chai-Spiced Grain-Free Granola With Sugar-Free Option

Chai-Spiced Grain-Free Granola With Sugar-Free Option - Foody First

If there’s one fall flavour that I think needs more loving, it’s the warm chai spices! Take a delicious grain-free granola and add in some chai spices, and BAM you’ve got yourself a perfect fall snack!

I love to add this to yogurt or coconut chia seed bowls, in my fall inspired parfait, or even on top of muffins! But really it’s amazing just by the handful.

If you’re trying to stay away from processed sugars (including maple syrup), you are able to remove the maple syrup and it’ll still be delicious and sweet-ish from the dates! If you’re not used to no-sugar snacks, I would recommend including the maple syrup.

CHAI-SPICED GRAIN-FREE GRANOLA WITH SUGAR-FREE OPTION

Makes just over 4 cups/1 L of granola // Vegan, Paleo, No Sugar Added, Refined Sugar-Free, Gluten Free, Dairy Free

INGREDIENTS:

  • 1 cup (140g) raw almonds (sub with pumpkin seeds if wanting nut-free) (I used activated almonds, but you don’t have to)

  • 1 cup (130g) shelled raw sunflower seeds

  • 1/2 cup (45g) unsweetened shredded coconut

  • 1/2 cup (25g) large flake coconut

  • 1 1/2 Tbs (19g) chia seeds

  • 1 Tbs (15ml) ground cinnamon

  • 1/2 tsp (2.5ml) ground ginger

  • 1/2 tsp (2.5ml) cardamom

  • 1/4 tsp (1.25ml) black pepper

  • 1/4 tsp salt

  • 1 Tbs (15ml) coconut oil, melted

  • 1 Tbs (15ml) coconut butter, melted (or sub more coconut oil)

  • 1 tsp (5ml) vanilla extract

  • 2 Tbs (30ml) maple surup (or omit)

  • 1/3 cup (60g) very dry (not mushy) dates

DIRECTIONS:

  1. Granola: Preheat oven to 300°F / 150°C. Line a large baking sheet with parchment paper for easy clean up!

  2. Chop almonds/pumpkin seeds with a sharp knife or add them to your food processor and pulse to roughly chop. Add sunflower seeds and pulse to chop, until all nuts and seeds are about the same size.

  3. Pour the chopped nuts and seeds into a large mixing bowl. Add the coconut, chia seeds, cinnamon, ginger, cardamom, pepper, & salt. Pour in the melted coconut oil, coconut butter, vanilla extract, and maple syrup (if using). Mix well to coat. Spread the mixture out evenly onto the lined baking sheet.

  4. Bake for 30 minutes, stirring a couple times at the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up even more as it cools outside the oven.

  5. Once granola is fully cooled store in an airtight glass container at room temperature for up to one month.   

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* Recipe adapted from My New Roots

Sugar and Grain-Free Granola - Foody First