1. Center a rack in oven and heat to 325 degrees.
2. Bring honey, water, and oil to a boil in a small saucepan, then reduce heat to medium and simmer until slightly thickened, 5 to 8 minutes. Remove from heat, add teabags and spices, and let steep 15 to 20 minutes. Meanwhile, combine oats, almonds, and salt in a medium bowl and set aside.
3. Line a baking sheet with parchment paper. Squeeze tea bags over saucepan to release excess liquid, then discard. Pour syrup over oat mixture and stir until evenly incorporated, then spread into an even layer on prepared baking sheet.
4. Bake granola, stirring occasionally, until golden brown, 45 to 55 minutes. Let cool completely on baking sheet, then stir in blueberries. Store in an airtight container for up to 1 month.
Source: Hannaford fresh Magazine, September 2021