Chai Spice Granola with Dried Apple and Almonds

Chai Spice Granola with Dried Apple and Almonds

Adapted from Blog Aid: Recipes for Haiti

Wet Ingredients:

• 1/2 cup honey
• 1/2 cup agave syrup (or skip the agave and use 1 cup honey total, OR use 1/2 c.brown sugar)
• 1 cup water
• 3/4 cup canola oil
• 1 1/2 tsp cinnamon
• 1 tsp salt
• 1/2 tsp cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp fresh ground pepper
• 3 tea bags

Dry Ingredients:

• 6 cups rolled oat flakes 
• 1 cup slivered almonds
• 1 cup pumpkin seeds (or sunflower)
• 
  
• 1/2 cup unsweetened, shredded coconut
• 1/4 cup diced candied ginger 
• 1 cup raisins
• 1 cup diced dried apples
• 1 cup golden raisins

1. Preheat oven to 300°F.  Prepare 3 large cookie sheets with a sheet of parchment or non-stick spray.
2. Steep tea bags in 1 cup of boiling water. Remove tea bags after 5 minutes. Mix in the honey, agave, oil, and spices in a small saucepan.
3. Heat until sugar is dissolved, stirring occasionally.  It’s okay if it comes to a boil, but don’t keep it at a boil.
4. Stir together dry ingredients, except for the coconut, raisins and apples, which will be added later.  Add wet mixture to dry ingredients and stir to combine.  Split between the 3 sheets.
5. Bake at 300°F for 15 minutes. Reduce heat to 275°F and rotate pans. Use a spatula to turn the granola and scrape any darkening bits off the bottom of the pan. Bake for another 15 minutes.
6. Add dried fruit and coconut, turn off oven and leave granola in oven until completely cool.
7. Store in an airtight container. Makes 2 quarts.