Vanilla Earl Grey Granola
Maple Vancouver Fog Granola
For those who seek a creamy earl grey that's beyond a cup of tea. Start the day with a nutritious bundle of bold earl grey granola that's enhanced with a touch of maple.
- Large mixing bowl
- Heat-proof bowl
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- Heat proof spatula
- 2 Cup Rolled oats
- 1 1/2 Cup Trail mix (store bought works well!)
- 1/3 Cup Maple syrup
- 1 tsp Ground Cinnamon
- 1 tsp Salt
- 4 tsp Baking earl grey powder
- 1/3 Cup Coconut oil (melted and cooled to room temperature)
- 1 tsp Vanilla extract
Preheat the oven to 350 *F. Then line the baking sheet with a layer of parchment paper.
Using the heat-proof bowl, melt the coconut oil in the microwave in 10 second invervals until it is fully melted. Add the baking earl grey powder and maple syrup to the melted coconut oil and stir throughly. Set aside for 5 minutes to cool.
In the large mixing bowl, combine the rolled oats, trail mix, cinnamon, salt and vanilla extract. Gently mix the ingredients until it is well combined.
Add the tea-infused oil into the large mixing bowl with the granola base and gently fold it in with a spatula until it is well mixed.
On the baking sheet with the parchment paper, thinly spread the granola mixture until it is an even layer.
Place the granola in the oven and bake it for 12-15 minutes. Remove it from the oven and break up the granola into bite size pieces and bake for another 10 minutes to achieve that crunchy texture.
Allow the granola to cool to room temperature before storing it in a airtight container. Now you're ready to enjoy another tea-infused snack!
We're inspired by @nekohama's (Instagram) granola recipe using matcha and wanted to add our own twist. Don't be afraid to experiment with different tea powders that suit your taste!
Tip:
The granola lasts up to 2 weeks when stored properly in an air tight container. Add a splash of your favourite milk to the granola for a quick and easy breakfast!