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.