Description
Looking for a granola recipe that’s both comforting and a little bit exotic? This Cherry-Cardamom Granola is just the thing. With the sweet-tart burst of dried cherries and the warm, aromatic notes of cardamom and cinnamon, this granola is anything but ordinary. Perfect for topping yogurt, sprinkling over smoothie bowls, or enjoying by the handful, this recipe brings a delightful twist to your breakfast routine. Get ready to fill your kitchen with the irresistible scent of spices and toasty oats!
Ingredients
Scale
- 2 c. rolled oats (sometimes called old fashioned)
- 1 c. raw pumpkin seeds
- 1 c. raw pecans or cashews
- 1 c. large flake unsweetened, untoasted (raw) coconut flakes
- 1/2 c. real maple syrup
- 1 t. vanilla
- 1/2 c. extra virgin olive oil
- 1 t. ground cardamom
- 1 t. ground cinnamon
- 1 t. kosher salt (use less if you use granulated salt)
- 1 c. dried fruit (dried cherries, apricots, currants, raisins, etc)
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine and mix dry ingredients (EXCEPT coconut flakes)
- Add maple syrup, olive oil, vanilla and spices and mix thoroughly.
- Spread granola evenly on a lined, rimmed baking sheet either on a silicone mat or parchment paper.
- Bake for 10 minutes, then rotate the pan and bake another 10 minutes. It’s important to keep a close eye so that it doesn’t burn. You want it to be toasty and browned- if it doesn’t look browned in the middle part.
- Add coconut flakes and bake 5 minutes longer and check again. DON’T stir! This is what’s going to make all the clusters.
- Remove from oven and let sit, undisturbed, until totally cooled.
- Transfer to an airtight container, like a large mason jar, for storage, sprinkling in the dried fruit in between.
Nutrition
- Serving Size:
- Calories: 167
- Sugar: 5.9 g
- Sodium: 26.9 mg
- Fat: 8.9 g
- Saturated Fat: 2.5 g
- Carbohydrates: 18.1 g
- Fiber: 2.8 g
- Protein: 4.3 g
- Cholesterol: 0 mg