What has taken me so long? Quinoa? Where have you been all my life? Am I the last person jumping onto the Quinoa train? Well, have no fear, I am firmly on that rollin’ wagon and its amazing stuff! One of my missions in life is to give everything I can a Dirty Chai twist. I became overwhelmingly addicted to espresso laced chais in college, as a way to feed my caffeine addiction and my obsession with chai tea. *hippie alert* At first it was making dirty chai donuts *Whoa, slap yo mama!* and now its chai spiced granola. Two down, a million flavorgasms to go.
Roasted hazelnuts and cashews totally kicked to the curb the usual granola nuts of almonds. If we’re going crazy, we’re going all the way. An the addition of the chai and espresso powder just full on turned this granola upside down. Best leftover cereal milk you will ever drink.
But regardless, I mean it – this is something that needs to happen to your face.
Pure fantabulousness. Truth.
Over and out.
Need additional breakfast inspiration? Check out these other fantastic breakfast cereals:
Crunchy Quinoa Granola – Two Peas and Their Pod
Coconut Almond Granola – Running to the Kitchen
Granola Crusted Nuts – The Smitten Kitchen
Espresso Chai Granola
3/4 cup Quinoa
2 ½ cups Oats
1/2 cup chopped hazelnuts
½ cup Chopped Cashews
1/2 cup Coconut, shredded
¼ cup Brown Sugar
¼ cup Powdered Chai Mix
1 Tbsp Espresso Powder
¼ tsp Salt
1 cup Applesauce
2 Tbsp Honey
Preheat the oven to 300 degrees and line a large baking sheet with parchment or a silicone baking mat.
Pour quinoa into a fine mesh strainer and rinse under cold water and drain well. In a large bowl stir togther quinoa, oats, almonds, shaved coconut, brown sugar, espresso powder, Chai mixture and salt.
3. In a small bowl, whisk together applesauce, and honey. Combine the wet ingredients and the dry ingredients and stir until combined. Pour the granola onto the lined baking sheet. Spread into an even layer. Bake for 30-40 minutes, or until granola is golden brown, turning gently every 10 minutes or so. Remove from oven and allow to cool. Don't stir much while it cools and try to minimize movement so clumps of granola stick together.
Adapted from Two Peas and Their Pod "Crunchy Quinoa Granola"