Equally stagger two racks in the oven and preheat it to 325 F.

Set a small pan over medium heat and add the butter. Let the butter fully melt, then tear open the tea bags, pour in the tea leaves, and swirl to combine. The mixture will begin to bubble slightly, so turn the heat to low and stir for 2 to 3 minutes. Remove the pan from the heat.

Place two pear halves a piece on a sheet of aluminum foil, cut side up. Spoon 1 tablespoon of the Earl Grey butter mixture over the cut sides, and wrap them into a packet with the fold on top, being careful there are no

cuts or punctures in the foil. Set them on the bottom rack of the oven to bake for 30 minutes.

In a large bowl, combine the oats, flaxseed meal, pumpkin seeds, hemp hearts, cinnamon, and ½ teaspoon salt. Pour the remaining 5 tablespoons butter mixture into the bowl, add the vanilla and honey, and mix well.

In a small bowl, whisk the egg white until foamy. Add that to the bowl with the granola mix and stir to coat everything evenly.

Line a sheet pan with parchment paper and spread the granola on the sheet. Transfer to the top rack of the oven to bake until golden brown and dry to the touch, 25 to 30 minutes.

To serve, add half a pear to each bowl and top with a heaping scoop of granola and a splash of milk. Drizzle on any remaining buttery pear juice left over in the foil; it will dot on top of the milk, which is supremely satisfying.

This recipe will leave you with some leftover granola, which you can store in a cool, dry place for up to 1 week.