Hazelnut Chai Granola

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Yield: About 7 cups

This granola recipe is an explosion of flavors and seasonings–hazelnuts, cinnamon, cardamom, pumpkin, honey, ginger and chai. Have it for a snack, have it for lunch or have it as a grab-and-go breakfast you prepared the night before; this granola can do it all.


  • 3 cups rolled oats
  • 11⁄2 cups ​Oregon hazelnuts​, roughly chopped 1 cup pumpkin seeds
  • Contents of 2 chai tea bags
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon ground cardamom
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon ground cloves
  • 1⁄2 cup honey
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract


Preheat oven to 325°F. Lightly oil a large baking sheet.

In a large bowl combine oats, hazelnuts, pumpkin seeds, tea, ginger, cardamom, cinnamon, pepper, salt, and cloves. Stir in honey, oil, and vanilla to combine.

On prepared baking sheet spread granola in a thin layer. Bake, stirring every 15 minutes, until well-browned and crisp, about 45 minutes.

Let granola cool completely on baking sheet, then store in an airtight container at room temperature.