Chai-Spiced Granola

granola breakfast snack easy bake vegetarian vegan healthyish

Christina Chaey

Makes about 6 cups

Source

Ingredients

1 bag black tea

2 cups old-fashioned oats

1 cup buckwheat groats

1 cup unsweetened coconut flakes

½ cup raw pumpkin seeds

½ cup raw sunflower seeds

½ cup coarsely chopped walnuts

1 tsp. ground ginger

½ tsp. ground cardamom

½ tsp. ground cloves

Freshly ground black pepper

2 tsp. ground cinnamon; plus more for serving (optional)

¼ cup unsweetened applesauce

¼ cup virgin coconut oil or vegetable oil

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

6 Tbsp. honey; plus more for serving (optional)

Coconut or whole-milk yogurt and pear or apple slices (for serving)

A spice mill

Method

Preheat oven to 300°. Remove tea leaves from bag and finely grind in a spice mill (you should have about 1 tsp.).

Whisk ground tea, oats, buckwheat groats, coconut flakes, pumpkin seeds, sunflower seeds, walnuts, ginger, cardamom, cloves, a few grinds of pepper, and 2 tsp. cinnamon in a large bowl to combine.

Cook applesauce, oil, salt, and 6 Tbsp. honey in a small saucepan, whisking to combine, over medium heat until lukewarm, about 1 minute.

Pour applesauce mixture over oat mixture and stir with a flexible rubber spatula until oat mixture is thoroughly coated. Spread granola out on a parchment-lined rimmed baking sheet and bake, stirring every 15 minutes, until deep golden brown and dry to the touch, 40–45 minutes. Let cool.

Serve granola in bowls with yogurt, pear, and more honey and cinnamon (if desired). Do ahead: Granola can be made 2 weeks ahead. Store airtight at room temperature.