Keep your Pumpkin Spice...

And give me chai.

I love autumn for a lot of reasons, one of which is my unbridled access to all things cozy and chai spiced.

As many of you know, I use Feast & Fettle to make sure that I get balanced, healthy meals in the midst of my busy schedule. One of my favorite recipes they've had is a chia pudding with chai spiced granola.
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Since I could eat it every single day, I opted to create my own take on their granola, with a grain-free nut mix that I'm more than a little obsessed with. I've been popping it onto greek yogurt and it's the perfect compliment of fall flavors.

This recipe can be done one of two ways, baked or raw.  I prefer the raw flavor of the nuts and seeds, but I also blend it into things like yogurt or chia pudding.  The unbaked version can get a little sticky when eating with fingers, so baked is a nice alternative if you'll be carting it around for a stand alone snack.  And the baked version gives the nuts and spices a lovely, warming toasted quality.

Spiced Honey Nut Mix (Makes about 2 cups)
Ingredients:

1 cup cashews
3/4 cup slivered almonds
1/4 cup pumpkin seeds
2 tablespoons honey
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground clove
1/8 teaspoon ground allspice

Instructions (No Bake):
1. Mix spices: In a small bowl, combine cardamom, cinnamon, nutmeg, ginger, clove, and allspice.

2. Prepare nuts and seeds: In a medium bowl, combine cashews, slivered almonds, and pumpkin seeds.

3. Warm honey: In a small saucepan over low heat, warm the honey until it is pourable (do not boil).

4. Combine: Pour the warm honey over the nuts and seeds. Sprinkle the spice mix over everything and stir well to coat evenly.

5. Cool and set: Spread the mixture on a lined plate or tray and allow it to cool and set, so the honey coating hardens.

6. Store: Transfer to an airtight container once cooled. Store at room temperature for up to 2 weeks.

Instructions (Baked):
1. Preheat oven: to 325°F (160 C).  Line a baking sheet with parchment paper.

2. Follow steps 1-4 from the No Bake recipe

3. Bake: Spread the mixture evenly on the prepared baking sheet. Bake for 10-15 minutes, stirring halfway through until the nuts and seeds are toasted and fragrant.  Watch carefully to prevent burning.

4. Cool: Remove from the oven and let cool completely on the baking sheet (honey will harden as it cools)

6. Store: Transfer to an airtight container once cooled. Store at room temperature for up to 2 weeks.

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