This coconut chai spiced granola is crazy flavorful and downright addicting. If you love chai tea, this recipe will blow your mind!
Granola is officially one of my favorite things to make myself. There are certain store bought brands that I love, but homemade definitely takes the cake.
This coconut chai spiced granola recipe is the third granola recipe I’ve shared on the blog, and I think it might take the cake. Ben proclaimed that this recipe is the best one yet without hesitation. It has tons of chai spiced flavor, thanks to cinnamon, cardamom, ginger, and cloves. Combined with rich coconut and caramel-y dates, I just can’t get enough.
How to make coconut chai spiced granola
Mix oats, shredded coconut, slivered almonds, and spices together in a mixing bowl.
Mix together coconut oil, maple syrup, and vanilla extract.
Pour wet ingredients into dry and stir to combine.
Bake for 30-35 minutes.
Let granola cool completely to harden, then use your hands to break into pieces.
Toss in chopped dates with the cooked granola.
Tips for making this coconut chai spiced granola
Use old fashioned rolled oats. Quick and steel cut oats do not provide the right texture for granola, so make sure you are using old fashioned rolled oats.
Bake low and slow. We bake this granola at a lower temperature (325 degrees F) to prevent burning while it bakes for ~30 minutes.
Don’t mix the granola while it is baking. Spread the granola into one large “sheet” and don’t mix it! Baking at a lower temperature prevents burning, and by not mixing the granola, it allows us to have those giant clusters.
Let granola cool completely before breaking into clusters. The granola will harden as it sits and cools, so wait until it is room temperature to break it up into clusters.
Store in a wide, shallow airtight container. Carefully layer the big granola clusters in a wide, shallow container instead of a tall, narrow one to maintain the structure.
These healthy honey baked peaches taste like peach pie for breakfast! Paired with yogurt and granola, this breakfast will keep you full for hours.
Are you a sweet or savory breakfast person? I definitely prefer a sweet breakfast, which is why I love oatmeal and yogurt bowls so much! These honey baked peaches with yogurt and granola are the sweet breakfast of my dreams.
While I adore fresh fruit, I also love cooking fruit before eating it. Baking, sautéing, or poaching fruit really brings out its natural sweetness. In this honey baked peaches recipe, the dollop of honey is more than enough added sweetener – you could even leave it out!
How to Make Honey Baked Peaches
These peaches are quickly seared in a cast iron skillet before baking, so they get a nice caramelized crust on top. If you don’t have a cast iron skillet, you can skip this step, and just bake in the oven.
Preheat your oven to 375 degrees F.
Heat coconut oil in a cast iron skillet and add halved peaches, cut side down.
Once peaches are browned, flip them over and add a dollop of honey in the center of each peach.
Place cast iron skillet in oven, and bake until tender and soft.
Ingredients you need to make these honey baked peaches
A Few Recipe Notes
Choose only slightly ripe peaches for this recipe. It will help the peaches hold their shape when baked.
You can use nectarines instead of peaches in this recipe for a similar result.
You can use maple syrup instead of honey and non-dairy yogurt to make this recipe vegan.
These peaches can be prepared ahead of time and reheated when ready to eat. They also taste great straight from the fridge.
This peanut butter granola is crispy, crunchy, and full of giant clusters. It’s addicting as a topping for yogurt bowls or straight out of the container! Can easily be made vegan by substituting maple syrup for the honey.
Homemade granola never lasts long in my house. In addition to eating it for breakfast, Ben and I frequently munch on pieces straight from the container, and he brings a bag to work to snack on. Granola is becoming one of my favorite recipes to make at home – I always forget how simple and delicious it is!
I love to experiment with the ingredients I add to granola. I always use old fashioned rolled oats as the base. I also use nuts or seeds to add some protein and healthy fats, as well as warming spices. For this batch of peanut butter granola, I experimented with using brown rice crisps as well, which give this recipe a lighter and super crispy texture!
How to Make Granola with Giant Clusters
Like most people, I believe the giants clusters in granola are the best part! Here are some tips to optimize the size of your clusters when you make homemade granola:
Bake at a low temperature. I bake my granola at 325 degrees F to avoid burning and ensure an even browning of all your ingredients.
Do not stir granola once it is in the oven. This is key! Many recipes instruct you to stir your granola during baking to avoid burning. This is why you’ll bake it at a low temperature, so you don’t have to break up your granola in the middle of baking.
Let granola cool before breaking into clusters. Your granola will harden up as it cools, forming one giant sheet. Then you can use your hands to gently break it apart into clusters!
Store in a wide rectangular container. Instead of tossing your granola into a bag, store it in a wide rectangular container. Place your clusters gently in layers on top of on another to keep their shape. This all prevents the clusters from crumbling during storage.
Main Ingredients + Some Nutrition Notes
Oats: One of my all time favorite foods, oats are packed with nutrition. They are a good source of soluble fiber, which can reduce the amount of cholesterol absorbed into your bloodstream. Some other foods high in soluble fiber include sweet potatoes, broccoli, Brussels sprouts and black beans.
Peanuts and Peanut Butter: Peanuts are a very affordable source of plant-based protein. They are also a good source of biotin, a vitamin important in metabolizing fats, carbohydrates and protein.
Cinnamon: Cinnamon is a powerful spice with antioxidants, including polyphenols, which help reduce free radical damage to our cells and fight inflammation. It may also help lower blood sugar levels by increasing our sensitivity to insulin.
The dreamy smell of this coconut almond granola baking will transport you to a tropical island! Learn how to make granola with the biggest CLUSTERS here – because we all know clusters are the best part!
Granola is one of those things I almost always buy instead of make from scratch. There are some wonderful brands on the market today that are lower in sugar and use minimal ingredients that I love. However, there is something truly special about a freshly baked batch of homemade granola! I remember working as a waitress over the summers through high school and college. The restaurant I worked at made homemade granola every couple of days for their yogurt parfaits. I loved sneaking a handful from the fresh batch when passing through the kitchen. The cooks were always able to make the BIGGEST clusters, sometimes so big they were practically the size of a granola bar!
After creating this recipe, I now know the secret to those giant clusters – and it’s really quite simple! It involves minimal effort and just a little patience. Instead of mixing the granola around while it’s baking, don’t touch it! Just rotate the baking sheet once or twice to allow for even cooking. Here’s where the patience comes in – wait until the granola has cooled before attempting to break it into clusters. This allows for everything to set and harden up before you handle it. I also find that “stacking” your granola clusters in a shallow container keeps the clusters intact better than using a narrow container or a bag.
This granola will make your stomach growl as it bakes, because it smells incredible! The rich coconut, fragrant vanilla and sweet oats is seriously a dreamy combination. It takes less than one hour from start to finish, and will last you all week for healthy breakfast and snacking!