Vanilla Rooibos Mountain Magic Granola
As those mountains draw us all with increasingly urgency into Colorado’s High County, we offer a recipe for Magic Mountain Granola, a tea-infused granola complete with an infusion of our Vanilla Rooibos blend. Among other things, including flavors that complement granola’s charms, rooibos contains electrolytes—vital for mountain pursuits!
Ingredients
Dry:
- 2 cups rolled oats
- ¾ cup chopped toasted nuts (almonds, walnuts or pistachios work well)
- ½ cup seeds (pumpkin, sunflower, sesame or a mix)
- ½ cup dried fruit (cranberries, cherries, chopped apricots or golden raisins)
- 2 tbsp unsweetened shredded coconut (optional)
- 1–2 tsp Rooibos Vanilla Tea blend
Wet:
- ½ cup brewed strong rooibos tea (steep 2–3 tsp tea in ½ cup boiling water for 10–15 mins, then strain)
- ⅓ cup honey or maple syrup
- ¼ cup nut butter (almond, peanut, or cashew)
- 2 tbsp coconut oil or butter
- ½ tsp vanilla extract
- ¼ tsp sea salt
- Optional: ¼ tsp cinnamon or ground ginger for depth
Instructions
- Brew the tea
Steep the rooibos (more concentrated than you’d drink) and strain. Let it cool slightly. - Mix the dry ingredients
In a large bowl, combine oats, nuts, seeds, dried fruit, coconut and the optional dry rooibos leaves. - Cook the wet binder
In a small saucepan, combine brewed tea, honey or maple syrup, nut butter, coconut oil, salt and vanilla. Warm over medium-low heat, whisking until smooth and slightly thickened (3–5 mins). Remove from heat. - Combine
Pour the wet mixture into the dry. Stir well to coat everything evenly. - Press and chill
Line an 8×8″ pan with parchment. Press the mixture firmly into the pan with a spatula or the bottom of a glass. Really pack it down. - Chill
Refrigerate for at least 2 hours (or freeze for 30 mins). Once firm, cut into bars. - Pack and go
Wrap in parchment or stash in a tin. Bars hold well unrefrigerated for a couple days—perfect for a day hike.
Tip
- Add a tablespoon of chia seeds or hemp hearts for bonus endurance.
