This chai-spiced granola recipe is packed with fibre, nuts and seeds mixed with aromatic spices. Trust me it’s oh-so delicious!

Ingredients

60g (1/4 cup) almond butter (or other nut/seed butter of choice)

30 ml (2 tbsp) olive oil

60 ml (1/4 cup) maple syrup

2 tsp vanilla extract

Spices:

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1tsp mixed spices

Pinch of salt

200g (2 cups) rolled oats

60g (1/2 cup) almonds - roughly chopped

20g (1/4 cup) flaked almonds

50g (3/4 cup) coconut flakes

30g (1/4 cup) pumpkin seeds

1 tbsp chia seeds

Instructions

1. Preheat oven to 160˚C/140˚C fan/gas 3 (325˚F) and line a standard-size baking sheet with parchment paper.

2. In a large bowl whisk the almond butter, olive oil, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cardamom, mixed spices and salt.

3. Add the oats, chopped almonds, almond flakes, coconut flakes, pumpkin seeds and chia seeds, and mix well until evenly coated.

4. Transfer onto the baking sheet and spread out evenly into a thin layer.

5. Bake for 15 minutes, then give a good stir. Bake for another 10-15 minutes, watching carefully toward to avoid letting it burn.

6. Once the granola is visibly browned, remove from the oven and toss gently to let the heat escape. Let the granola cool completely on the baking sheet.

7. Store in an airtight container for up to 2 weeks at room temperature.

8. Enjoy on yoghurt, with milk or any way you like to have granola!

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