Vanilla Chai Granola

A friend of mine recently posted a bit of a rant on Facebook about food blogs that make you scroll through 6,000 pictures and an 800 word banal anecdote before you can actually get to the recipe. I get it. Certainly, recipes are the main reason people visit food blogs…at least, I assume so. That’s the reason I visit food blogs, anyway. We’re not here for the story of how your dog is so adorable and that somehow relates to this casserole, or how you spilled all your Worcestershire and were forced to make this sauce with soy sauce instead. (“But it turned out AMAZING!”)

The truth is, though, as a food blogger, sometimes it’s a bit of a stretch to come up with anything meaningful to say about, say, a salad that just came together on a weeknight and was good enough to share. Cause that’s kind of the whole story. And people end up trying way too hard, when maybe the recipe can speak for itself.

Sorta the case with this Vanilla Chai Granola. All I’ve really got to say is: it’s tasty, easy, and goes great with some Siggi’s vanilla yogurt and some strawberries in a breakfast parfait. Other than that, I could see it as a unique topping for a fruit crumble or a simple start to the day with a splash of milk.

So since I’m not talking your ear off about the recipe…can you forgive a couple extra pictures? 😉

 


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Vanilla Chai Granola
A mixture of warmth and sweetness make this Vanilla Chai Granola a special breakfast treat!
Course breakfast
Servings
Ingredients
Course breakfast
Servings
Ingredients
Instructions
  1. Preheat oven to 300 degrees and spray a baking sheet with non-stick cooking spray. In a large bowl, stir together oats, pecans, and almonds.
  2. In a medium bowl, combine canola oil, maple syrup, brown sugar, and vanilla.
  3. In a small bowl, combine cinnamon, ginger, cardamom, cloves, coriander, and salt.
  4. Pour oil mixture over oat mixture and stir to coat, then do the same with the spice mixture over all.
  5. Spread in a layer on the baking sheet and bake about 45 minutes, stirring every 15 minutes. Store in an airtight container at room temperature.
Recipe Notes

A Love Letter to Food Original Recipe.

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