Combine the tea base ingredients in a small pot and simmer until reduced to half.
Remove the tea bag.
Add the pumpkin puree, maple syrup, honey and spices.
Remove from heat and add the vanilla.
Lightly coat a large baking sheet with oil and measure the oats and extra seeds into the pan
Pour pumpkin/chai mixture over the oats and stir to combine.
Bake for 60 minutes, or until mixture is dry and browning throughout, stirring every 15 minutes.
Add 1½ cup almonds in the last 15 minutes of cooking.
Let granola cool completely in the pan. Leave undisturbed if you prefer large granola clusters, or stir occasionally as it cools if you prefer a consistent texture. Transfer to a sealed container for storage.