This granola, inspired by masala chai, doesn’t get its fragrance from warm spices like cinnamon and ginger alone—there’s also ground black tea in the mix, which adds a pleasant astringency. Buckwheat groats are incomparably nutty and crunchy—but if you can’t find them, simply sub in more old-fashioned oats.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Rimmed Baking Sheet
$28 At Amazon
Silicone Spatula
$13 At Amazon
Small Saucepan
$160 At Amazon
Whisk
$12 At Amazon
Recipe information
Yield
Makes about 6 cups
Ingredients
Special equipment
Preparation
Step 1
Preheat oven to 300°. Remove tea leaves from bag and finely grind in a spice mill (you should have about 1 tsp.).
Step 2
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.
Step 3
Cook applesauce, oil, salt, and 6 Tbsp. honey in a small saucepan, whisking to combine, over medium heat until lukewarm, about 1 minute.
Step 4
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.
Step 5
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
23 Vegan Brunch Ideas for Leisurely Weekend Feasts
Change up your weekend routine with a few new brunch recipes.
