Bake oat mixture for 30 minutes, then turn the pan and bake for another 30 minutes until the coconut and granola is lightly golden.
If you’re unsure of the garam masala flavor, start with a couple teaspoons and adjust your wet ingredients from there. Want to learn more about other spices? Check out my list of 5 essential spices to stock in your pantry. If you’re looking to add a sweet component to this savory garam masala granola, I recommend mixing in 1 cup of golden raisins, dates, or dried apricot pieces after baking.
Use agave syrup in this garam masala granola to keep it vegan, or swap with your favorite vegan sweetener.
Be sure to use certified gluten free oats to keep this savory garam masala granola gluten free.
Don’t have any garam masala in your pantry? You could substitute your personal blend of spices including ground cardamom, cinnamon, coriander, clove, cumin or turmeric. If you don’t have agave syrup, you can substitute maple syrup, honey, or brown rice syrup. Be sure to add the sweetener to the wet ingredients at the end, and start with less than the agave syrup. Taste as you mix the ingredients to adjust to your preference. You can also swap cashews for almonds. Looking to keep it nut-free? Use sunflower seeds instead of cashews.