You guys, it’s time to upgrade your honey, almond, cinnamon, maple flavored granola. There’s nothing wrong with the classics; I’m the type of gal to fall hard for a great cinnamon-honey-almond granola. But listen, there’s more to life than cinnamon and maple flavored everything. Sometimes you have to step outside your warm fuzzy relationship and try something new. Like this naturally sweetened Cardamom Spice Granola. Once you give cardamom a go, well, you may be on a break with your cinnamon granola. Not a break up, just a break. (and if you’re feeling super attached to cinnamon still, never fear, this recipe include a touch of cinnamon too)
This granola is naturally sweetened with honey and maple syrup. Loaded with good stuff like flax and chia seeds, almond slivers, and coconut shreds. The cardamom gives the granola a strong, more aromatic flavor than your tradition cinnamon granola. It’s bursting with a spicy, herbal and citrusy character. It’s both sweet and savory. Still not sure what you’re getting into with cardamom? It’s a strong player in the flavor you get with Chai. Sounding familiar? Great. Let’s get ready for that first date with Cardamom Granola.
Warning: this granola may cause aimless wandering into the kitchen to grab a handful of granola straight out of the jar.
Cardamom Spice Granola
3 cups old fashioned rolled oats (thick cut are best in my opinion)
1/2 cup almond flour
1/4 cup honey
1/4 maple syrup
1/4 cup coconut oil
1 tsp vanilla extract
1.5 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 cup unsweetened coconut shreds
1/2 slivered almonds
1/4 cup chia seeds
1/4 cup golden or brown flax seeds
Preheat oven to 300°.
In a small sauce pan, bring maple syrup to boil, reduce heat and let simmer for a 5 minutes. Add honey, vanilla extract and coconut oil. Stir over heat until combined. Remove pan from heat. In a separate large mixing bowl, combine oats, almond flour, cinnamon and, most importantly, the cardamom. Pour liquid mixture over oat mixture. Stir gently with a spatula until all the oats are glossy. Add in your mix-ins. You can choose different mix in options. You may prefer walnuts (I’m allergic, so I try not to send myself into anaphylactic shock by using them), pecans or raisins. You can’t really go wrong with the mix ins, just make sure the portions are similar to the recipe.
Pour your granola mixture on a large baking sheet. Spread evenly. Let bake in oven for 30 minutes. Stir. Bake for another 15 minutes. Depending on your oven, or your personal preference for more toasted granola versus a more chewy granola, you choose to take your granola out a little sooner or leave it in for a few more minutes. Just keep an eye on it, it just get golden, not burnt brown.
Let completely cool and then store in airtight container. Enjoy with milk, yogurt or straight out jar.
*You can easily double this recipe to make, well, double the granola.