Name: Hazelnut Granola and Chia Pudding Bowls
Yield: 4 servings
Ingredients: 3 cups old-fashioned oats; 1/2 cup coarsely chopped skin-on hazelnuts or pecans; 1/2 cup skin-on almonds; 1/2 cup unsweetened coconut flakes; 1/4 cup raw pumpkin seeds (pepitas); 1/4 cup raw sunflower seeds; 1 Tbsp. ground cinnamon; 1/2 tsp. kosher salt; 1/2 cup honey; 1/4 cup virgin coconut oil; 1 tsp. vanilla extract; 1/2 tsp. flaky sea salt; 3 cups brewed rooibos tea, cooled; 3/4 cup chia seeds; 4 cups plain Greek yogurt; 2 tsp. honey; 1/2 tsp. vanilla extract; 4 Tbsp. apricot jam; Chia seeds (for serving; optional)

Yogurt in a pink ceramic bowl topped with a melange of almonds chia seeds oats hazelnuts pumpkin seeds and more.

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

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.

Recipe information

Yield
4 servings

Ingredients

Granola and chia pudding:

3 cups old-fashioned oats

1/2 cup coarsely chopped skin-on hazelnuts or pecans

1/2 cup skin-on almonds

1/2 cup unsweetened coconut flakes

1/4 cup raw pumpkin seeds (pepitas)

1/4 cup raw sunflower seeds

1 Tbsp. ground cinnamon

1/2 tsp. kosher salt

1/2 cup honey

1/4 cup virgin coconut oil

1 tsp. vanilla extract

1/2 tsp. flaky sea salt

3 cups brewed rooibos tea, cooled

3/4 cup chia seeds

Assembly:

4 cups plain Greek yogurt

2 tsp. honey

1/2 tsp. vanilla extract

4 Tbsp. apricot jam

Chia seeds (for serving; optional)

Preparation

Granola and chia pudding:
Step 1
Preheat oven to 300°F. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.
Step 2
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.
Step 3
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.
Step 4
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!).
Assembly:
Step 5
Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with 1/4 cup granola, 1/4 cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired.
Do Ahead
Step 6
Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.

TagsPudding Dessert Oat Rice & Grains Hazelnut Nut Pecan Almond Coconut Fruit Pumpkin Seed Seed Sunflower Seed Chia Seed Yogurt Dairy Main Breakfast Gluten Free Vegetarian Easy Make Ahead Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

59 Best Breakfast Recipes for Days When You Need More Than a Bowl of Cereal
Find your morning inspiration right here.
11 Recipes to Get You Ready For Sweater Weather
Creamy mushroom polenta, butternut squash hash, and apple-cranberry crisp for a crowd (or just yourself).
11 Recipes for That Awkward Transition From Summer to Fall
We're whipping out the sheet-pans and skillets—and using up our summer produce.
101 Ways to Cook With Almonds
They make great cakes. They make tasty bar snacks. They make perfect sense.
What To Cook This Weekend: June 7–9
Grilling, baking, and salad-making for the end of spring.
87 Recipes for When You Need a Reset
Indulged a little too much lately? Check out our favorite detox recipes, all of which will help you reset while staying sated.