This crunchy gluten free chai granola is simple to make, free from the top food allergens and bursting with the delicious flavor of chai (without the caffeine). Serve it plain, over yogurt or in a bowl with your milk of choice. Store cooled granola in an airtight container at room temperature.
Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.Yields 3 cups
- 3 cups gluten-free quick oats
- 1/4 cup tapioca starch/flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/4 cup coconut oil, melted, or oil of choice
- 1/4 cup + 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
1Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2In a large mixing bowl, whisk gluten-free oats, tapioca starch/flour, cinnamon, ginger, allspice, cloves and salt until well combined.
3In a small mixing bowl, combine coconut oil, maple syrup and vanilla.
4Add liquid mixture to dry ingredients and toss to coat.
5Spread granola in an even layer on prepared baking sheet.
6Place in preheated oven and bake 25 to 30 minutes, rotating the pan after 15 minutes, until granola is golden brown.
7Remove from the oven and let cool. Leave granola in chunks or break up for smaller pieces.