Namaste from Mother India peeps!
I’m writing from the beautiful reception area here at Devarya Wellness
I figured since I’m here, in the land of spices, and the birthplace of Masala Chai, I should share with you my Masala Chai Granola recipe.
But before I go on I feel it is my due diligence on behalf of Vikram, my real live Indian husband, to explain to you that saying “Chai Tea” is
Chai, as in the spiced tea you are referring to, is better known as Masala Chai – Masala means spice blend, and what you are drinking is Chai, that is spiced.
Hence, Masala Chai.
So the recipe I have for you today is spiced the same way the Masala Chai you know and love is spiced! Minus the tea…
I actually don’t like black tea, and I think it would be odd in Granola… Or maybe not. Try it out and let me now, but
Anyways, if you’ve ever made your own granola, then you know how ridiculously simple and delicious (and way cheaper than the store bought stuff) it can be.
And…in my opinion, one of the other best things is you can customize it to YOUR liking. Add in whatever spices, flavours, nuts, seeds, WHATEVER you want.
Which meeeeeeans – you can customize it to your Dosha!
That’s clearly becoming the theme of this blog LOL – customizing ALL THE FOODS to your Dosha.
But it’s important, right? Because when we start to live in alignment with our Dosha, we begin to live in harmony with our natural state of being. We feel more aligned, connected, calm, grounded – all the good things.
And who doesn’t want that?
Now this granola, is pretty
But if you’re interested in doshi-fying (man I’m getting really good an making up adjectives to describe making things in alignment with your dosha) you can just make some simple tweaks.
Ok, here’s how you can modify this bad boy for your Dosha
For Vatas:
Vatas don’t do so good with dry, and cold things – so a great way to “
For Pittas:
Pittas don’t do so well with tons of spices, so maybe go easy on the cinnamon and ginger, use a little more cardamom which is a little easier for Pittas. They do really well with coconut, and sunflower seeds so adding a little extra or those to this bad boy, and serving with some slightly cooler coconut milk would be best.
For Kaphas:
Kaphas do really well with the dryness granola, so this is excellent! Lots of spices work well for kapha, so don’t be shy. But sweet and oily? Not so much. Maybe use a little less sweetener, and serving with slightly warm milk would be ideal! Kaphas would also benefit from just like, snackin’ on the ‘nola without milk. They could just have this dry.
Now, of course, you can just leave this recipe as is. It’s really delicious, and like I said it’s pretty tridoshic, but those are just some idea’s and ways of familiarizing you with the Ayurvedic concepts of balancing Doshas.
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- 2 cup gluten free rolled oats
- 1/2 cup almonds
- 1/2 cup pumpkin seeds
- 1/2 cup coconut flakes
- 1/4 cup buckwheat groats
- 1/4 cup sunflower seeds
- 1/4 cup coconut oil
- 1/4 cup maple syrup sub honey or other liquid sweetener
- 1/2 cup chopped dates
- 1 tbsp cinnamon
- 1 tsp ginger
- 1 tsp cardamom
- 1/4 tsp cloves
- 1/4 cup ground almond flour or other flour of choice
Ingredients
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- Mix all the dry ingredients in a large bowl.
- add in the sweetener and coconut oil, mixing thoroughly.
- You want the mixture to be well coat with oil/sweetener so if your granola is too dry continue to add 1 tbsp of each until the mixture is fully covered.
- Place the mixture on a parchment lined baking sheet in the oven at 275 for approx 30-40 minutes, mixing 1-2 times throughout so you have a nice evenly baked granola.
- Store in an airtight container and serve with almond mylk, or other non-dairy mylk of your choice!
