Soul Chai Spiced Honey Granola
One of the most consistently satisfying breakfasts we’re proud to enjoy weekly is a granola parfait with Ellenos Yogurt and fresh fruit. When we have the wherewithal before our work week kicks into high gear to pull it together and bake off our own batch of homemade granola, we feel as close to an adult as we fear we ever will.
Not only does taking control of your granola production put you in the driver’s seat of what morsels to include in your morning snack, but it also acts as a homespun present for your busiest friends.
In this recipe alongside our own Masala Chai Powder + jacobson salt Blackberry Honey, elevates the warmth and depth of this oat-y treat while simultaneously eliminating any guesswork around which spices to include. The marriage of sweet local honey and slightly savory spiced tea satisfies into a happy one here with our Indian-inspired granola. Remember to seek out your local Indian market to score the best ingredients and take home a few extra snacks, as well.
Recipe by: Kourtney Paranteau
Makes 4 cups
Ingredients
3 Tbsp Soul Chai Masala Chai Powder
3 Tbsp olive oil
2 Tbsp apple cider vinegar
¼ cup your favorite Jacobsen Co. Raw Honey
1 Tbsp Pure Kosher Sea Salt
1 cup rolled oats
½ cup puffed barley
¼ cup cashews
¼ cup macadamia nuts
¼ cup almond slices
5 dried dates, pitted and torn into dime-size pieces
¼ cup dried plantain chips, crushed just once with a rolling pin
¼ cup unsweetened mango stripped, torn into ½ inch shreds
2 Tbsp sesame seeds
1 Tbsp poppy seeds
2 tsp fennel seeds
it’s easy!
Ready a baking sheet with parchment paper and set aside. Heat your oven to 350 degrees and as you wait for your oven to come up to temperature, get out a small mixing bowl and whisk together your wet ingredients with Soul Masala Chai Powder and kosher sea salt and set aside. Meanwhile, in a large mixing bowl, toss oats, barley, cashews, nuts, almonds, dried fruit, and all the seeds with your honey and chai mixture with a wooden spoon until all of the liquid has been absorbed into the dry ingredients.
Using your wooden spoon, spread the uncooked granola evenly over your baking sheet and allow the granola to soak in the chai spiced honey for twenty minutes before placing the baking sheet in the oven for ten minutes. After ten minutes, jostle the granola with your wooden spoon and break apart any big chunks before baking the oats for another ten minutes. Remove from the oven and allow to cool for thirty minutes. Store in an airtight container for up to three weeks, enjoy for breakfast over many days, or gift a portion or two to a lucky recipient.
