Exact quantities, then the method.
This chai spice granola uses a strong Rooibos chai brew in the syrup that coats the oats, so the spice runs evenly through every cluster and the rooibos adds a faint malty backbone. It bakes into a properly fragrant batch, and it's caffeine-free.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chai Spice Granola recipe. Canonical: https://teas.co.uk/recipes/rooibos/chai-spice-granola/
It uses Good Earth Rooibos Chai, a caffeine-free spiced rooibos blend. Makes about 600g.
You'll need
- 2 Good Earth Rooibos Chai tea bags
- 80ml just boiled water
- 4 tablespoons maple syrup or honey
- 3 tablespoons coconut oil or sunflower oil
- 350g jumbo porridge oats
- 100g mixed nuts and seeds (almonds, pecans, pumpkin)
- 50g sultanas or raisins, stirred in after baking
- A pinch of salt
Method
- Steep the 2 bags in 80ml just boiled water for 5 minutes for a strong, deeply spiced brew, then squeeze and remove.
- Whisk the brew with the maple syrup, oil and pinch of salt in a small bowl to make the granola syrup.
- Heat the oven to 150C fan, 170C conventional, gas 3, and line a large tray.
- In a big bowl mix the oats and nuts and seeds, then pour the syrup over and stir thoroughly so every flake is coated.
- Spread on the tray in an even layer, bake 25 to 30 minutes, stirring once at 15 minutes for even golden colour.
- Cool completely on the tray (it crisps as it cools), then stir in the sultanas. Store in an airtight jar 3 weeks.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Good Earth Rooibos Chai, 15 Tea Bags 34.5g
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