A Cornish girl's food adventures


Coconut chai granola

Firstly I should apologise for the slightly annoying fact that this recipe is done by volume rather than weight. I know that this can be tricky in the UK as we never use cup measures but I made this as a present and had a particular container to fill.

I came up with this for my husband who is a fan of all things breakfast and all things tea. He isn’t however very keen on overly sweet cereals (a challenge in the USA) so if you like your granola a little bit sweeter and chunkier feel free to up the honey content a bit.

Obviously you can play around with the spices to suit your palate or just use a pre-blended Chai mix. I use: scant 1/4 tsp ground cardamom, scant 1/4 tsp ground cloves, a whisper of ground coriander, 1/2 tsp ground cinnamon and 1/2 tsp ground ginger.



1 1/2 tsp ground chai spices

2 tbsp flavourless oil (vegetable/sunflower)

2 tbsp clear honey

1/2 tsp vanilla paste/extract

2 1/2 cups oats

3/4 cup desiccated coconut

3/4 cup raisins/sultanas

1/2 cup chopped pecans

1/2 cup flaked almonds

Pre-heat your oven to 170°c.

Pour the oil into a large bowl and add the honey. Another top tip from my mum is that if you use the same spoon as you did for the oil then the honey will just slide right off!

Toss in the spices and then gently heat the whole lot in the microwave to melt the honey. If you don’t have a microwave then you can just do all of the above in a large saucepan over a low heat.

Add the vanilla to the warm goo and mix well. Using a fork or a silicone spatula fold in the oats and the coconut and make sure everything is well coated with honey and oil. If you’re using the extra honey then the oats should start to clump together.

Throw in the nuts and make sure that they are evenly distributed.

Spread the mixture out in an even layer onto a large lightly greased baking sheet or better yet one lined with a silicone sheet. Bake for about 20mins or until lightly golden, turning halfway through.

Remove from the oven and carefully mix through the raisins but leave it spread out on the baking sheet. It might still feel slightly sticky and soft at this point but it will get nice and crisp as it cools. Store in an airtight container.

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