Chai Ginger Granola

Warming, spicy and fruity: This granola is your cup of masala chai to crunch on. With a few tricks, you can adapt the recipe even better to your dosha.

INGREDIENTS (6 PORTIONS)
  • 1 piece of ginger (size of a walnut) 
  • 200 g gluten-free rolled oats 
  • 50 g sunflower seeds
  • 50 g pumpkin seeds
  • 35 g sliced ​​almonds
  • 1 tbsp cinnamon
  • 1⁄4 tsp ground clove 
  • 80 ml coconut oil
  • 60 ml maple syrup
  • 60g Medjool dates 
  • 30g coconut chips
METHOD
  1. Preheat oven (160°C). Line a baking sheet with parchment paper.
  2. Peel and grate the ginger. In a large bowl, mix the oats, almonds, pumpkin seeds, sunflower seeds and spices. Heat the coconut oil in a pat over low heat until melted. Stir the maple syrup and grated ginger into the coconut oil. Add the oil ginger mixture to the dry ingredients and mix until moist.
  3. Spread the granola on the baking sheet lined with parchment paper and smooth out. Bake for approx. 20 – 25 minutes, turning the granola occasionally with a spatula. Remove the baking sheet from the oven and allow the granola to cool completely. Tip: Keep an eye on the granola, especially towards the end of the baking time, so it doesn’t get too dark.
  4. Cut dates into thin slices. Add the date slices and coconut flakes to the granola. Serve with a plant based milk of your choice, such as coconut milk.

The granola will keep for at least two weeks in an airtight container.

VATA, PITTA, KAPHA: MAKE IT YOURS

Vata doshas dislike coldness and dryness. With spices like cinnamon and ginger you heat up your vata. Feel free to be generous using oil and sweeteners when preparing the granola. Serving tip: Warm plant-based milk and a teaspoon of almond butter as a topping make it even more suitable for you! 

As a Pitta constitution, use warming spices such as cinnamon and ginger sparingly. Replace half of the cinnamon with cardamom. Sunflower seeds and coconut chips will cool your hot temper. For you, the muesli tastes best when served with cool coconut or nut milk.

Crunchy granola is great for Kapha doshas, as long as it’s not too sweet or oily. Be a little more careful when using maple syrup and spoon the granola with warm almond milk. You can even enjoy it without milk – as a porridge topping or snack.