Ginger Chai Quinoa Granola (aka the BEST Granola Ever!)

The bad thing about having Dad and Kippy living on the opposite coast is that we don’t see them nearly enough.  The upside to that however, is that when we do it’s usually for a prolonged visit, often in a cool place, and we really get to enjoy quality time.  Whether it’s in Spain, at Camp, in California or in D.C., our visits always include lots of adventures.

One thing I’ve noticed over the years is that regardless of where we are, without fail, Kippy will always make a big batch of granola to eat for the week.  When I saw this recipe among last month’s Leftovers Club posts, I immediately knew I had to make a batch for Kippy’s stocking.

While I’ve always enjoyed granola, I’ve never had the devotion to it that Kippy does.  However this granola just might change that.  With both powdered and crystallized ginger, the ginger flavor really comes through magnificently, and I love the flavor of the chai, which I decided to add on a whim.  It’s fancy enough to throw in a jar and give as a gift, and it lasts at least a couple weeks without getting stale if you actually have the willpower not to just devour it!

I think from now on I just might be keeping a batch of granola on hand!

Ginger Chai Quinoa Granola

Adapted from Low-Acid Kitchen

INGREDIENTS

• 4 cups old-fashioned rolled oats
• 1/2 cup dry quinoa
• 1 cup unsalted almonds
• 1/4 cup chai tea mix (I used Trader Joe’s)
• 2 tsp ground ginger powder
• 1/2 cup unsweetened applesauce
• 1/2 cup brown rice syrup
• 1/2 cup honey
• 2 tsp vanilla extract
• 1/2 cup golden raisins
• 1/4 cup diced crystallized ginger

DIRECTIONS

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.
2. Stir together the oats, quinoa, almonds, chai tea mix and ground ginger until well combined.
3. In small bowl, combine the applesauce, honey, brown rice syrup and vanilla.  Pour the wet ingredients over the dry and toss to coat well.
4. Spread the mixture evenly onto the baking sheet. Bake for 25 minutes, and then remove from the oven and add the raisins and crystallized ginger. Stir well.
5. Bake for 25 additional minutes, until golden brown and fragrant. While the granola may still seem soft when you take it out, it will get crunchy when it cools!  Cool completely and store the granola in an airtight container.

Makes a large batch, about 10 cups!

Johanna