I’m a greek yogurt and granola for breakfast type of person. I love the versatility of it. There seems to be a hundred different flavors of greek yogurt and endless different kinds of granola. I feel like every morning is an opportunity for an exciting flavor combination. One of my go-to granola recipes combines two of my favorites, chai tea and almonds. I especially love maple chai almond granola on cold rainy days.

The lovely taste of the chai tea is infused in the granola and almonds. It has a refreshingly delicious splash of flavor. I like to sprinkle about a half of a cup over vanilla greek yogurt. It’s a very pleasant way to start the day.

To begin, bring a pot to boil and reserve 1/2 cup of hot boiled water. Add 3 tablespoons of chai tea to a bag or tea ball and allow it to steep for 5 minutes. Once the tea has steeped, discard the tea. Next, combine the dry ingredients then pour over the wet ingredients and mix until everything is combined. Spread the mixture onto a parchment lined baking sheet and bake for an hour.



  • 3 cups of old-fashioned oats
  • 2 cups of almonds, chopped
  • 1/2 cup of honey
  • 1/2 cup of spring water
  • 1/3 cup of brown sugar
  • 3 tablespoons of chai tea
  • 1 teaspoon of vanilla extract
  • 3/4 teaspoon of cinnamon
  • 3/4 teaspoons of nutmeg
  • A large pinch of salt


  1. Preheat oven to 275 degrees. Steep the tea in 1/2 cup of hot boiled water for 5 minutes. Discard the tea bags.
  2. In a medium mixing bowl combine the oats, almonds, brown sugar, cinnamon, nutmeg and salt. Mix until combined.
  3. Add the wet ingredients over the dry ingredients and mix well.
  4. Spread the mixture onto a parchment lined baking sheet. Bake for an hour, or until golden brown. Stir halfway through.
  5. Remove the baking sheet from the oven and allow it to cool to room temperature.
  6. Refrigerate the granola in an air-tight container for up to one week.
  7. Enjoy!

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