These delicious London Fog granola bars, infused with the sultry flavours of Earl Grey tea, vanilla, lemon, and honey, will be your new favourite snack!
Can you believe it’s already the middle of January? I honestly am having trouble coping with this fact.
Personally, I think January is one of the worst months of the year. Lucky are those of you who live in sunny parts of the world, because the west coast of Canada sucks this time of year. Grey skies drizzle rain at least once a day, the ground squishes beneath your feet, and lamps are constantly lit because it’s so dark. What’s more, I always tell myself that January is the time when I’m supposed to start eating healthy again. I don’t want to eat healthy in the winter! It’s miserable outside! I want hearty comfort food. I want gooey mac n’ cheese, I want butternut squash cornbread and French cauliflower soup, and damn it I want cake!
Alas, I have to make due with tomato-less Greek salad and chocolate orange date bites. I mean, I guess those aren’t bad alternatives — in fact, they’re pretty effin’ tasty — but they just aren’t pumpkin cupcakes are they? Nope.
But do you know what healthy thing I can have during winter? Tea!
Specifically, Earl Grey tea. Even more specifically, London Fog tea from Silk Road. If you like tea even a little bit, you need to order some of this tea stat! Brew a cup of this vanilla bean and bergamot infused Ceylon tea and add just a little bit of milk — it creates this luxurious and creamy cup of tea that tastes exactly like a London Fog latte. For a tenth of the calories. #winning
I know I’ve mentioned this before, but I’m a huge tea snob. I only drink loose leaf (because, duh, it’s the bomb), and I usually only buy from two places: Silk Road and DavidsTea. No grocery store tea for me, no way. I know, I know, high maintenance. But only when it comes to my tea. I discovered Silk Road’s London Fog a couple of years ago and have been hooked ever since. I now have my brother, boyfriend, mother, and aunt hooked on it as well. Seriously, they should be paying me commission! Jokes. (But not really.)
After several failed attempts — let’s just say that granola bars that stick together once cut aren’t my forte — I finally came up with my dream granola bar recipe. These bars are perfect. They retain their structure once cut, they’re chewy, they’re sweet, they’re creamy, they taste like a London Fog latte, and they’re chock full of good stuff. I can eat them on my healthy-eating regime without worrying!
I use Silk Road’s London Fog tea in these bars, but any good Earl Grey loose leaf tea will work for the recipe. Just promise me you’ll use the best loose leaf you can find and not the powdered grocery store stuff. Okay? Okay.
Here’s to making January a little more tolerable with a cup of tea.
- 2 cups rolled oats (gluten-free certified if necessary)
- ½ cup raw cashews, chopped
- 1 cup organic brown rice crisp cereal*
- ½ lemon, zest only
- ½ cup unpasteurized honey
- ¼ cup unrefined virgin coconut oil
- ¼ cup almond butter
- 1 tbsp raw cane sugar
- 1 tbsp pure vanilla extract
- 1 tbsp Earl Grey tea, loose leaf
- Preheat the oven to 300 F (150 C) and grease and line a 9 x 9 inch baking pan with parchment paper. Leave a 2-inch overhang of paper for easy removal.
- In a large skillet over medium heat, dry toast the oats and cashews until golden and fragrant, about 7 minutes.
- To a large bowl add the toasted oats and nuts, rice crisp cereal, and lemon zest. Mix together and set aside.
- In a small saucepan over medium heat, melt together the honey, coconut oil, almond butter, and cane sugar. Once the mixture begins to bubble slightly, remove from the heat and whisk in the vanilla and Earl Grey tea. Cover with a lid and allow to infuse for 5 minutes.
- Add the wet ingredients to the dry ingredients and stir to coat well.
- Pour the mixture into the prepared baking tin, spread to the corners, and press down hard to level. Bake the bar for 15-20 minutes, or until the edges are lightly browned. Allow the bar to cool completely in the pan.
- Once the bar has cooled, gently remove them from the pan using the overhanging parchment paper. Lay the bar on a cutting board and slice it into 12 equal rectangular pieces.
These bars will keep sealed in an airtight container at room temperature for up to 10 days.