Chai Spiced Granola

Adapted from Minimalist Baker.

Ingredients:

• 1/4 c. peanut butter
• 1/4 c. maple syrup
• 2 tsp. vanilla extract
• 5 tsp. ground cinnamon
• 2-3 tsp. ground ginger
• 1 tsp. ground cardamom
• 1 ½ c. rolled oats
• 1/2 c. pecans, roughly chopped
• 3/4 c. unsweetened coconut flakes
• 1/4 c.  pumpkin seeds (pepitas)

Directions:

1. Preheat oven to 325 degrees F and line a standard-size baking sheet with parchment paper.
2. In a medium mixing bowl, combine the almond butter, maple syrup, vanilla, cinnamon, ginger, and cardamom and whisk until smooth. Add the oats, walnuts or pecans, coconut, and pumpkin seeds. Mix well until evenly coated.
3. Transfer the mixture to the prepared baking sheet and spread into an even layer. Bake for 20-25 minutes, watching carefully toward the end as to not let it burn. You’ll know it’s done when the granola is fragrant and darkened in color.
4. NOTE: If you don’t toss the granola while baking, it will stay extra chunky, but if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
5. Once the granola is visibly browned, remove from the oven and toss gently to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.
6. Store at room temperature in a sealed container for up to 1 month, or in the freezer for up to 3 months.

Chai Spiced Granola: