Hazelnut Granola and Chia Pudding Bowls
['3 cups old-fashioned oats', '1/2 cup coarsely chopped skin-on hazelnuts or pecans', '1/2 cup skin-on almonds', '1/2 cup unsweetened coconut flakes', '1/4 cup raw pumpkin seeds (pepitas)', '1/4 cup raw sunflower seeds', '1 Tbsp. ground cinnamon', '1/2 tsp. kosher salt', '1/2 cup honey', '1/4 cup virgin coconut oil', '1 tsp. vanilla extract', '1/2 tsp. flaky sea salt', '3 cups brewed rooibos tea, cooled', '3/4 cup chia seeds', '4 cups plain Greek yogurt', '2 tsp. honey', '1/2 tsp. vanilla extract', '4 Tbsp. apricot jam', 'Chia seeds (for serving; optional)']
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!).
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.
Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.
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