A chai-spiced granola inspired by the colours of Bollywood. Raw pistachios can be expensive or hard to find; they can be easily replaced with a different nut or seed. For a gluten-free option, make sure you use "pure" or gluten-free oats. For a vegan option, replace honey with another liquid sweetener, like maple syrup.
Author: Vincci Tsui, RD
Recipe type: Breakfast/Brunch, Baked Good
Makes: 12 cups
- 5 cups (1.25 L) rolled oats
- 1 cup (250 mL) almonds, raw
- 1 cup (250 mL) pistachios, shelled, raw
- 1 cup (250 mL) pumpkin seeds, hulled, raw
- 1 cup (250 mL) sunflower seeds, hulled, raw
- ¾ cup (185 mL) sesame seeds
- 2 tsp (10 mL) ground cinnamon
- ½ tsp (2 mL) ground ginger
- ½ tsp (2 mL) ground cardamom
- ½ tsp (2 mL) nutmeg
- ½ tsp (2 mL) cloves
- ½ cup (125 mL) unsweetened applesauce
- ½ cup (125 mL) honey
- ¼ cup (60 mL) vegetable oil
- ½ cup (125 mL) dried apricots, chopped
- ½ cup (125 mL) golden raisins
- Set oven racks in the upper and lower thirds of the oven. Preheat to 300°F.
- In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.
- Spread the mixture evenly on two rimmed baking sheets. Place granola in oven and set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir. After stirring the granola, make sure you spread the granola back evenly in pan to prevent burning. Remove granola from oven after 3-4 rotations (30-40 minutes) and stir well to keep it from cooling in a hard, solid sheet.
- Scoop cooled granola into a large zipper-lock plastic bag or other airtight container. Mix in dried fruit and store in refrigerator.