- 3 cups old-fashioned oats
- ½ cup coarsely chopped skin-on hazelnuts or pecans
- ½ cup skin-on almonds
- ½ cup unsweetened coconut flakes
- ¼ cup raw pumpkin seeds (pepitas)
- ¼ cup raw sunflower seeds
- 1 Tbsp. ground cinnamon
- ½ tsp. kosher salt
- ½ cup honey
- ¼ cup virgin coconut oil
- 1 tsp. vanilla extract
- ½ tsp. flaky sea salt
- 3 cups brewed rooibos tea, cooled
- ¾ cup chia seeds
- 4 cups plain Greek yogurt
- 2 tsp. honey
- ½ tsp. vanilla extract
- 4 Tbsp. apricot jam
Preheat oven to 300°. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.
Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt.
Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8–10 minutes. Remove from oven and stir again. Let cool on baking sheet.
Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You’ll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!).
Do Ahead: Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.
Serves 16 (if you buy more yogurt).
VERDICT: This takes a little bit of time to assemble in the morning, but I genuinely looked forward to eating it every day, and none of the advance work is difficult at all. I also had everything to make the granola in the cupboard already (I used pecans instead of hazelnuts)--all I bought was rooibos, yogurt and jam. I skip the step of adding honey and vanilla to the yogurt and don't miss it at all. A tiny bit fancy and delicious. Keep!
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