Tea Pairings: Crunchy Chai Granola Bars
Pair with a to-go mug of Darjeeling

Recipe by Katherine Hysmith
Photos by Briana Moore

Ingredients (makes 1 dozen bars)

½ cup honey
2 tbsp. butter
2 tbsp. coconut oil
1 tbsp. (or one tea bag) strong black tea (like an Assam or English Breakfast)
3 cups oats
1 cup almonds, roughly chopped
1 tsp. vanilla
2 tbsp. chia seeds
1 tsp. salt
½ tsp. ground nutmeg
¼ tsp. ground clove
½ tsp. cardamom
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. black pepper
1.5 cups puffed brown rice cereal (can be found in the all-natural section of the grocery store)


Set the oven to 350 degrees. Line a quarter sheet pan (13” by 9.5”) with parchment paper. In a small saucepan, combine the honey, butter, and coconut oil, simmering until melted and combined. Turn the heat to the lowest setting. Using a tea ball or mesh bag, add the tea and let steep for 5 minutes. Remove the pan from the heat, discard the tea, and set the mixture aside. Spread the oats and almonds on the lined sheet pan and place in the oven, toasting for about 10 minutes. Reset the oven to 325 degrees.

In a large bowl, combine the toasted oats and almonds, the tea and butter mixture, vanilla, chia seeds, salt, spices, and cereal. Stir until thoroughly combined, then pour back onto the parchment lined baking sheet, pressing the mixture into a single smooth layer with lightly greased hands or a rolling pin. Return to the oven and bake for 20 to 25 minutes until golden brown and fragrant. Remove from oven and let cool slightly. Using a sharp knife, cut the mixture into 12 even sized bars. The longer they cool the crisper they’ll be.

If you like your granola bars a little on the sweeter side, add 2 to 4 tablespoons of brown sugar to the melted butter mixture.