Hazelnut Granola and Chia Pudding Bowls

Ingredients for Hazelnut Granola and Chia Pudding Bowls

• 275g old-fashioned oats

• 45g coarsely chopped skin-on hazelnuts or pecans

• 80g skin-on almonds

• 70g unsweetened coconut flakes

• 20g raw pumpkin seeds (pepitas)

• 35g raw sunflower seeds

• 1 matsked malen kanel

• 1/2 teskedar kosher salt

• 120ml honung

• 60ml virgin coconut oil

• 1 teaspoon vanilla extract

• 1/2 teaspoons flaky sea salt

• 425g brewed rooibos tea, cooled

• 180ml chia seeds

• 950ml plain Greek yoghurt

• 2 teaspoons honey

• 1/2 teaspoons vanilla extract

• 4 tablespoons apricot jam

• Chia seeds (for serving

• optional)

Preheat oven to 149°C. 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!).

Mix together yoghurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with 60ml granola, 60ml chia pudding, and 1 tablespoon jam. Sprinkle with more chia seeds if desired.

Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.

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