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PreparationGranola and chia pudding: Preheat oven to 300°F. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.
Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined,
about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking
sheet and sprinkle with sea salt.
Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and
crisp, 8–10 minutes. Remove from oven and stir again. Let cool on baking sheet.
Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit
5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You’ll have enough granola and
chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding
in a smoothie!).
Assembly: Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with 1/4 cup granola, 1/4 cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired.
Do Ahead Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.