Vegan Chai Granola

IMG_2425This past summer, I had the amazing opportunity to get my yoga teacher certification through a one month course at the Sivananda Yoga Ashram in the Bahamas. I felt like I had prepared pretty well for the month (waking up a little earlier, practicing yoga every day), but, wow, was I wrong. We woke up every morning at 5:30 to go to morning Satsang at 6 (a half-hour of silent meditation on a hardwood floor, followed by chanting and a lecture), then two hours of hatha yoga practice. At 10, we had a brief break for brunch (say that 5 times fast!), followed by karma yoga. Being the youngest person in the YTT course, I was given the odd jobs around the kitchen— re-arranging and wiping down the pantry, scrubbing down the cleaning closet, and scrubbing the ovens twice a week. After karma yoga, it was time for chanting practice or Bhagavad Gita class, depending on the day, followed by a short break. Then a two-hour lecture, and another two-hour hatha yoga class (this time, learning how to teach). At six, we had dinner, and at eight was another two-hour Satsang. Then bed, wake up, and repeat for 30 days.

It was, in a word, exhausting. 

I’ve never been a huge breakfast person, but by the time brunch rolled around at 10, I was starving. While brunch usually consisted of a buffet of fruits, vegetables, and grains, I adopted a go-to meal: homemade granola, soy milk, and peanut butter with a side of chai. I found that this mixture kept me full until dinner at 6, and I knew I was getting enough protein to keep healthy.

While I worked in the kitchen, I also got to meet the sweetest girl (aptly made Honey!) who made the granola every day, and smelled it as it cooked. I love making granola, but I had only ever liked this pumpkin spice granola recipe (which is amazing). I prefer to keep pumpkin spice recipes for the fall, to preserve the sanctity of the flavor. However, I realized that a chai spiced granola would be absolutely amazing, with almond butter as a perfect binding agent.

If you’ve never made homemade granola, have no fear. It’s just about the easiest thing to make and smells absolutely a-m-a-z-i-n-g. It’s important to check for crispness as the granola approaches the later stages, and to mix up the pan periodically to prevent scorching. Feel free to double the batch, but make sure your granola has enough room on the pan. This makes a great breakfast with plant milk and fruit, a topping for smoothies or shakes, and even just a snack on it’s own. I love to make extra and give jars to friends and professors!

Vegan Chai Granola

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients

– 3 cups oats (any kind will do; I like old-fashioned

–¼ cup uncooked quinoa

– ½ cup almond milk (creamy is best; not the best recipe for homemade)

– ½ cup maple syrup 

— ½ cup nuts or seeds (pecans or raw sunflower seeds work best)

— ¼ cup ground flaxseeds 

— 2 tsp chai spice 

— 1 tsp vanilla extract 

Directions

  1. Preheat oven to 325 degrees. Toast the oats and quinoa on a baking sheet, about ten minutes. 
  2. While oats and quinoa are toasting, mix together other ingredients in a large bowl. 
  3. Pour oats and quinoa into bowl and mix everything. Spread back onto baking sheet. 
  4. Drop the oven heat to 300 degrees. Bake granola for 20 minutes. 
  5. Stir granola, and return to oven for 20 minutes. 
  6. Continue to check and stir at 5 to 10 minute intervals until quinoa is crunchy. 
  7. Let cool. Store in a jar or airtight container for up to a week. Serve with non-dairy milk. 

Did you like this recipe? Any suggestions? Let me know!

Happy baking!

vegan chai granola

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