4Medjool dates, pitted and finely chopped(sub 1/4 cup maple syrup)
2Tbsp.chia or flaxseeds
3/4tsp.ground cinnamon, divided
3/4tsp.sea salt, divided
1/2cuppecan halves, roughly chopped
1/4cupwalnut halves, roughly chopped(sub extra pecans)
1Tbsp.coconut sugar(sub brown sugar)
1Tbsp.butter or solid coconut oil
Preheat oven to 350°F, and grease an 8x8-inch pan with non-sticking cooking spray or butter.
Bring milk to a simmer in a small saucepan. Add Chai tea bags and remove from heat; let steep for 5 minutes.
Combine oats, banana, dates, chia (or flax) seeds, 1/2 tsp of the cinnamon, 1/2 tsp of the salt, and cardamom in a large bowl; stir to combine. Remove tea bags from milk and pour milk into oat mixture; stir to combine. Pour mixture into prepared baking pan.
Reuse the same bowl to combine nuts, sugar, butter or coconut oil, and remaining 1/4 tsp cinnamon and 1/4 tsp. sea salt. Use your hands to rub the butter and sugar into the crevices of nuts until well-coated. Scatter nut mixture over oats; place pan in the oven and bake for 30 minutes, until golden.Serve with toppings of choice (a dollop of yogurt, sliced banana, and a drizzle of maple syrup, for example).
To Store: Either transfer leftovers to an airtight container, or cover and refrigerate the contents right in the pan. Refrigerate for up to 3 days.
You can also portion it into slices of desired size and freeze, tightly wrapped in plastic then foil, for up to 3 months.
To Reheat: Reheat individual portions in a microwave-safe bowl or dish in 30 second increments until warm.