Chai Spice Granola with Pecans and Dried Cherries

My kids used to clamor for granola, so I bought bags of organic granola at the supermarket. It wasn’t until I started reading the nutrition labels closely that I realized most packaged granola is filled with sugar, far too much for a healthy breakfast food. When we found out my child is allergic to almonds and rice, store-bought granola was out for us.

I never considered making my own (too much work, I thought) until I tried my friend Annie’s delicious homemade granola.  I tinkered with her recipe–replacing wheat flour with gluten-free flour, vegetable oil with coconut oil and nut butter, adding dried fruit and removing as much of the sugar as I could.

Replacing sugar in recipes is always tricky. Sugar substitutes (not the artificial kind, which I never use) aren’t always much healthier than refined sugar. I mix and match sugar substitutes based on the latest research, which can be spotty at best. In this recipe I use maple syrup and coconut nectar, both high glycemic index sweeteners, for flavor, and vegetable glycerin, stevia and monkfruit, all close to zero glycemic index, for added sweetness.

Unsweetened dried cherries tossed in monkfruit sweetener add chewy bits of sweet-tart flavor to this granola. Cashew butter adds a salty undertone, but you can use any salted or unsalted nut butter. If you can’t eat nuts, substitute coconut oil for the cashew butter and pumpkin or sunflower seeds for the pecans.

Play around with the spices to suit your tastes. I use chai spice mix because I like the flavor of chai, plus it’s premixed and easy. If you prefer, substitute a combination of cinnamon, allspice and nutmeg for a more classic granola flavor.

Print Recipe

Chai Spice Granola with Pecans and Dried Cherries

By Springhouse Turtle – Serves: 8-10

Prep Time: 30 minutes – Cooking Time: 60 minutes – Total Time: 90 minutes

This granola is sweet without a lot of sugar. It contains bursts of sweet tartness from dried cherries. Eat it plain as a snack or with milk or yogurt for breakfast.

Ingredients

• 3 cups gluten-free rolled oats
• 1 cup chopped pecans
• 1/2 cup sesame seeds
• 1/2 cup gluten-free flour
• 1 teaspoon chai spice mix
• 1/4 teaspoon salt
• 1/2 cup chopped dried cherries
• 2 teaspoons monkfruit/erythritol
• 1/8 cup cashew butter
• 1/8 cup coconut oil
• 1 teaspoon vanilla
• 2 teaspoons maple syrup
• 1/8 teaspoon liquid stevia
• 1/8 cup coconut nectar
• 1/8 cup vegetable glycerin

Instructions

1

Preheat oven to 300 degrees F.

2

In a medium bowl, combine the rolled oats, pecans, sesame seeds, flour, chai spice and salt. Set aside.

3

In a small bowl, toss the dried cherries in the monkfruit/erythritol. Stir into the oat mixture.

4

In a medium saucepan melt the cashew butter with the coconut oil over low heat, stirring until blended.

5

Remove from heat and stir in the rest of the liquid ingredients.

6

Using a large spoon, mix the dry ingredients into the wet ingredients. Stir until blended.

7

Spread the granola out onto a rimmed baking sheet or roasting pan until it's about 1 inch thick. You may need two pans.

8

Bake at 300 degrees F for 1 hour, flipping with a spatula after 30 minutes.

9

Remove from oven and allow to cool. It will become crisp as it cools.

10

Store in a sealed container or zip-top bag in the refrigerator for a week or freezer for 3 months.

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