Chaat Masala Granola

chaat masala granola on a sheet pan with parchment paper

Contrast! Salty, nutty, sweet, and spicy contrast is just squealing out of this Chaat Masala Granola. It’s a savory granola, which, you could say with an eye roll. Like, “What am I going to do with savory granola?🙄” Or, you could say with an excited gasp, like, “Oooooo, savory granola!😱”I say it like the latter. Eat this delicious crunch-bomb on it’s own as a snack or use it to add crispy yummy contrast to other foods, like yogurt, roasted veggies, salads, fruit, or rice. It’s not sooooo savory that it can’t pass for breakfast on that yogurt; I’ve done that every day this week. But it is just the right savoriness for those spicy roasted carrots or that olive-oily cauliflower rice.

chaat masala granola on a sheet pan with parchment paper

Powerhouse spice blend

Should we talk about what chaat masala is? It’s an Indian spice blend, kind of on the funky, umami side of things, and it’s salty, a little sour, but also has that warm spice quality to it, making it basically… a powerhouse. Recipes/ingredients for chaat masala vary but they all seem to contain ajwain seeds which impart a thyme-like flavor but brighter, and mango powder. Yum. Otherwise, it contains salt and various other spices. I bought mine from Amazon. (Sometimes “chaat” has 2 a’s and sometimes it has 1. It’s all the same.)

chaat masala granola on a sheet pan with parchment paper

OK, so back to this superstar granola: it has cashews, pistachios, oats, chaat masala, olive oil, maple syrup, then some dried apricots and coconut stirred in halfway through baking. The ingredients are super flexible; use whatever nuts or dried fruit you like. With chaat masala’s Indian flavors, I thought all these choices made sense but sliced almonds, peanuts, dried cherries or golden raisins… all good. What you get is a super interesting, savory-spiced crunch factory, as long as you follow the baking and cooling instructions pretty closely – stir throughout baking, press it down, then Let. It. Cool. for like, an hour. That encourages big, satisfying clusters of granola.

Try this out on all sorts of things, just let it rain chaat masala granola on all your veggies, grains, yogurts, and fruits. It’s good stuff.

chaat masala granola on greek yogurt, in a small bowl with a spoon
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Chaat Masala Granola

chaat masala granola on a sheet pan with parchment paper

Granola with a savory twist! Chaat Masala Granola is a crunchy, sweet, spicy, salty topping for salads, roasted veggies, rice, and more.

  • Author: Megan
  • Prep Time: 5 mintues
  • Cook Time: 29
  • Total Time: 34 minutes
  • Yield: 7 cups of granola 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: Indian
Scale

Ingredients

  • 1 C cashews, coarsely chopped (see notes)
  • 1 C pistachios, coarsely chopped (see notes)
  • 4 C old fashioned oats
  • 2 T chaat masala
  • 1/4 t salt
  • 1/2 C maple syrup
  • 1/2 C olive oil
  • 1/2 C dried apricots, chopped
  • 1/2 C dried, unsweetened coconut chips or flakes

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine the nuts, oats, chaat masala, and salt in a large bowl. Stir in the maple syrup and olive oil and stir until well combined.
  2. Transfer the oat mixture to the baking sheet and spread into an even layer. Bake for 12 minutes, stir and press into an even layer again, bake for 5 more minutes. Remove from oven and stir in the apricots and coconut, press into an even layer again, and bake for 12 more minutes.
  3. Remove granola from oven and let cool on the baking sheet for at least an hour before breaking into chunks. Store in an air tight container if you don’t eat it all first!

Notes

The nuts I used were roasted and salted. If yours are not salted, I would increase the salt to 1 teaspoon.

Be sure to let the granola cool for at least an hour – this encourages big hunks of granola to form.

Try this on more than just yogurt – it’s delicious on roasted veggies, salads, fruit, and rice.

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