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 notes

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