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.
What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Rimmed Baking Sheet
$32 At Amazon
Silicone Spatula
$13 At Amazon
Small Saucepan
$155 At Amazon
Whisk
$10 At Amazon
Recipe information
Yield
Makes about 6 cups
Ingredients
1
2
1
1
½
½
½
1
½
½
2
¼
¼
1
6
Special equipment
Need to make a substitution?
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.