Bollywood Granola
Prep time
Cook time
Total time
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.
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
  1. Set oven racks in the upper and lower thirds of the oven. Preheat to 300°F.
  2. 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.
  3. 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.
  4. Scoop cooled granola into a large zipper-lock plastic bag or other airtight container. Mix in dried fruit and store in refrigerator.



Posted on

January 3, 2017

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