Indian Masala Chai Breakfast Granola

Name: Indian Masala Chai Breakfast Granola
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Makes about 6 cups
Cuisine: Indian
Ingredients: 3 cups rolled oats; 1 cup raw almonds, roughly chopped; 1/2 cup raw pistachios, roughly chopped; 1/2 cup unsweetened shredded coconut; 1/4 cup ground flaxseed; 2 teaspoons ground cinnamon; 1 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 1/4 teaspoon ground black pepper; 1/4 teaspoon fine sea salt; 1/2 cup honey or maple syrup; 1/4 cup coconut oil; 2 black tea bags; 1 teaspoon vanilla extract; 1/2 cup dried apricots, chopped; 1/3 cup raisins

By Sophie Greene · 10 November 2026

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Crunchy oat and nut granola baked with masala chai spices and dried fruit for a warming breakfast.

15Prep min

35Cook min

50Total min

Makes about 6 cupsServes

IndianCuisine

EasyDifficulty

Masala chai is one of those flavours that instantly feels like a warm hug, and this granola captures that same cosy feeling in a crunchy, clustery breakfast. Black tea, cardamom, cinnamon, ginger, and a hint of black pepper are steeped into the sweetener so every oat and nut carries that distinctive chai taste.

The result is a granola that is gently sweet, warmly spiced, and full of texture from rolled oats, almonds, and pistachios. Dried apricots and raisins add little pockets of chewiness, while a final scatter of toasted coconut keeps things light. It is perfect with cold milk, yogurt, or eaten by the handful straight from the jar.

This recipe is designed to be forgiving: use whatever nuts you have, swap the dried fruit for what you love, and adjust the spices to your taste. Just be sure to stir gently and watch the oven towards the end, as the sugars can catch quickly.

Ingredients

3 cups rolled oats
1 cup raw almonds, roughly chopped
1/2 cup raw pistachios, roughly chopped
1/2 cup unsweetened shredded coconut
1/4 cup ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon fine sea salt
1/2 cup honey or maple syrup
1/4 cup coconut oil
2 black tea bags
1 teaspoon vanilla extract
1/2 cup dried apricots, chopped
1/3 cup raisins

Instructions

Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
In a small saucepan, combine the honey (or maple syrup) and coconut oil. Warm over low heat until the oil melts and the mixture is smooth, about 3 minutes. Remove from the heat, add the tea bags, cover, and steep for 5 minutes. Remove the tea bags, pressing gently to extract flavour, and stir in the vanilla extract.
In a large bowl, combine the rolled oats, chopped almonds, pistachios, shredded coconut, ground flaxseed, cinnamon, cardamom, ginger, black pepper, and salt. Stir well to distribute the spices evenly.
Pour the warm chai syrup over the oat mixture and stir thoroughly until every oat and nut is evenly coated. The mixture will look slightly sticky.
Transfer the granola to the prepared baking sheet and spread it into an even layer, pressing it down lightly with the back of a spatula to encourage clusters.
Bake for 20 minutes, then remove from the oven and gently stir, turning the outer edges towards the centre. Return to the oven and bake for another 10–15 minutes, until the granola is golden brown and fragrant. Watch closely in the last 5 minutes to prevent burning.
Remove from the oven and let cool completely on the baking sheet without stirring; this helps the granola form crunchy clusters.
Once cool, stir in the chopped dried apricots and raisins. Transfer to an airtight container.

Cook’s tips

For extra chai authenticity, add a pinch of ground cloves or star anise to the spice mix.
If you prefer a less sweet granola, reduce the honey to 1/3 cup.
Let the granola cool completely before adding dried fruit so it stays soft and doesn't harden.