chai & fresh ginger spiked granola



2 cups nuts of your choice (soaked) - hazelnuts, walnuts or pecans work well (soak hazelnuts overnight and softer nuts like walnuts for a few hours)

2 cups jumbo oats

1/2 cup sunflower seeds

1 cup sesame seeds

1/2 cup pumpkin seeds

1/2 cup chia seeds

125ml maple syrup

125ml coconut oil (melted)

1 tablespoon ground cinnamon

1/2 tablespoon ground nutmeg

1 clove & 4 cardamom pods (remove black seeds from inside pop and ground in mortar & pestle with clove)

1 tablespoon ground ginger

1/2 large thumbs sized pieces of ginger (grated) - the fire of the ginger dies quite a lot when baked so experiment with adding more every time you make it if you like a kick like me :)

50g shaved coconut

3 tablespoons unsweetened desiccated coconut 


Preheat your oven to 140 degrees. Mix everything together well so everything is evenly coated in the oil and maple syrup & spread out on a baking try lined with greaseproof paper. Stir every 5 mins and bake until everything turns golden brown.  

Store in an air tight jar or container & enjoy with yoghurt & fruit for breakfast, with coconut yoghurt for a quick desert, on top of smoothie bowls to add a crunch, or on top of porridge to add a bit if texture or with whatever you fancy - it won't be around for long if you're anything like me! 


emily barker