Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, One Pot Dish, Snack, Vegan, Vegetarian

Granola, Granola, Granolaaaa

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When I lived in Ithaca, I discovered how easy it was to make granola and it quickly became a staple to snack on and top yogurt, oatmeal and smoothie bowls. Fast forward to living in Boston and I realized I haven’t made granola in a while. I’ve been saving this recipe for Vanilla Cardamom Granola since right around Christmas, but I finally bought some ground cardamom yesterday. (Fun fact: apparently cardamom is the world’s third most expensive spice.) It has a very spicy, herbal and almost citrusy profile and reminded me of the flavor in lemon poppyseed muffins. The coconut flakes became browned in the oven, while the pecans are delightfully toasted. I topped my vanilla yogurt this morning with 1/4 c granola as an am snack. It’s light and hearty and oh, so satisfying.

Ingredients (makes about 8 c total; serving 1/4 to 1/2 c).

  • 2 c old-fashioned oats
  • 1 c unsweetened coconut flakes
  • 1/2 c pumpkin seeds
  • 1/2 c chopped pecans
  • 1/4 t salt
  • 1 T cardamom
  • 3 T water *
  • 2 T coconut oil, melted *
  • 2 T agave nectar *
  • 1 t vanilla

* Note: the original recipe calls for 1/2 c honey (or maple syrup or agave), 3 T EVOO and no water. I cut down on the oil and sweetener, so the granola has a much more crumbly, piecey texture. If you’re looking for bigger granola clumps, try 1/4 c water, sweetener (1/3 c for agave or 1/2 c for maple/honey) and 1 T oil.

 

Directions.

  1. Preheat oven to 250° F. Line a large baking sheet with parchment paper (preferred) or foil. Lightly spray with a vegetable oil cooking spray.
  2. In a large bowl, combine oats, pumpkin seeds, pecans, sea salt, coconut and cardamom. Mix well.
  3. In a small bowl, whisk together agave, water, melted coconut oil and vanilla. Pour the liquid mixture over the dry ingredients and mix well to ensure that the dry ingredients are evenly coated. Add more/less sweetener, salt or spice to taste.
  4. Pour the oat mixture onto the lightly greased baking sheet and spread mixture out in an even layer.
  5. Bake for about 1 hr to 1 hr and 15 min. Mix, flip and stir granola every 15-20 min to ensure it’s toasted and doesn’t burn.
  6. Let cool completely before transferring to a covered container to store.
  7. Enjoy!

Flavors inspired by Health’sCardamom-Vanilla Granola.” Adapted from my granola recipes below:

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