Tag Archives: granola

Easy Overnight Chai Oats

 

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Ingredients:

1 cup gluten-free rolled oats

2 cups almond milk or fresh homemade coconut milk  *

1/4 cup raisins

1 inch piece fresh ginger root, grated

1/4 tsp ground ginger

1/4 tsp ground cardamom

freshly grated nutmeg, to taste (less than 1/4 tsp)

2 tsp cinnamon

ground clove and star anise (optional)

1/2 cup almonds or pecans, sliced

1/4 cup pumpkin seeds or sunflower seeds

1/2 tsp vanilla extract

1/4 tsp salt

1 Tbsp honey or maple syrup

*for canned coconut milk, add 1 cup coconut milk + 1 cup water.

Directions:

Mix all ingredients in a glass tupperware container and stir until well combined. Let sit overnight in the fridge.

Optional garnishes: fresh fruit like sliced banana or cubed apple. Add additional almond or coconut milk the next day before eating if needed.

Tip: Soaking the oats over night improves digestion and assimilation of the oats!

Makes 3-4 servings

Baked Maple Pecan Granola

Simple and classic. Enjoy with banana oat milk, or your favourite non dairy beverage. Top with additional fixings like coconut flakes, ground flax, chia or fresh fruit.

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Ingredients

2 cups rolled oats

1⁄2 cup pecans or almonds

1/2 cup mixed dried fruit such as cranberries, raisins, figs, prunes, apricots, peaches, cherries

1/3 cup sunflower or pumpkin seeds

2 tsp cinnamon

1⁄2 tsp nutmeg

1/4  tsp salt

1⁄2 cup maple syrup, or liquid sweetener like agave. It’s best not to bake with honey

1/4 cup coconut oil

1 tbsp fresh ginger, grated

1 tsp vanilla extract

Instructions

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PREHEAT oven to 275° F. Line Baking sheet with parchment paper. IN A LARGE BOWL, combine oats, pecans, cranberries, raisins, sunflower seeds, cinnamon, nutmeg and sea salt. IN A SEPARATE BOWL, combine maple syrup, ginger, coconut oil and vanilla. ADD maple syrup mixture to oat mixture and combine well. SPREAD granola in a thin layer on baking sheet. Bake for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.