This honey-sweetened granola and rooibos-tea chia pudding are both worth making and enjoying on their own, but together with yogurt and a swirl of jam they become a breakfast you’ll want to eat on repeat.
MAKES 4GRANOLA AND CHIA PUDDING
3cups old-fashioned oats
½cup coarsely chopped skin-on hazelnuts or pecans
½cup skin-on almonds
½cup unsweetened coconut flakes
¼cup raw pumpkin seeds (pepitas)
¼cup raw sunflower seeds
1Tbsp. ground cinnamon
½tsp. kosher salt
¼cup virgin coconut oil
1tsp. vanilla extract
½tsp. flaky sea salt
3cups brewed rooibos tea, cooled
¾cup chia seedsASSEMBLY
4cups plain Greek yogurt
½tsp. vanilla extract
4Tbsp. apricot jamChia seeds (for serving; optional)
GRANOLA AND CHIA PUDDING
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.
Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with ¼ cup granola, ¼ cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired.