Crunchy, sweet, and bursting with warm, toasty flavor, this cardamom almond coconut granola cereal is a keeper! Not only is it easy to make, but it’s also much healthier than storebought granola.
It’s been QUITE a while since I last shared a recipe, and I apologize for such a hiatus. But this girl needed a vacay. BIG TIME.
Now, you guys know I loooove granola. With a passion. It’s like cereal but 8,000x better. Seriously. But why should you love homemade granola, you ask?
Well, for starters, since you’re making it at home, you can control the ingredients that go into. Meaning you can leave out all of the yucky preservatives, dyes, and artificial ingredients that do your body no good. It also means that you can change it up HOWEVER you’d like. Don’t like almonds? Leave ‘em out or swap them with another nut. Don’t have maple syrup? Sub in honey!
And that’s just the icing on the cake, in a manner of speaking.
The process of making granola is literally as easy as 1-2-3. Mix together the dry ingredients. Pour in the wet ingredients. Pour it on a pan and bake.
Doesn’t get much easier than that.
Also, do you know how expensive it can be to buy a box of QUALITY granola that’s actually healthy? You’d be paying some big bucks for a small box. I don’t know the exact cost of one batch of this granola, but I’d guess it’s probably around $1-$2 versus $4+.
It’s pretty safe to bet that homemade granola is the way to go.
Now onto THIS granola.
Look at it in all it’s glory. And guess what the secret (but not really secret) ingredient is?
Cardamom. Not cardaMON, Nana. It’s a spice that comes from grinding up the seeds of the cardamom pod. Now, I’m not great at grinding seeds, but luckily Whole Foods has a pretty inexpensive jar of cardamom that is quite possibly some of the best quality I’ve ever had.
I got the idea for a cardamom-almond granola combo from one of my favorite desserts, Russian tea cakes. My mom used to always put cardamom in the powdered sugar before rolling the little cakes in it. And, you guys, the result was HEAVEN. I’m not even kidding.
So I figured, why not combine the two with my basic granola recipe + coconut? I know, I know, I’m a genius. <– JK not even close
This cardamom almond coconut granola is crunchy, sweet, aromatic (as in your house will smell ah-mazing), and it’s got a irresistible roasted flavor. And the best part is, it’s SUPER easy to make. You’re going to love it, promise.
Here’s the recipe:
- 2½ cups old-fashioned oats
- ¾ cup chopped almonds
- ¼ cup dried unsweetened coconut shreds
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ cup maple syrup (or honey)
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon chia seeds, optional
- Preheat oven to 300° F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the oats, almonds, coconut shreds, cinnamon, and cardamom and stir. Set aside.
- In a medium bowl, whisk together the maple syrup, coconut oil, and vanilla extract. Pour the wet mixture over the dry ingredients and stir to combine. Make sure you even combine everything.
- Spread the granola onto the prepared baking sheet and sprinkle with chia seeds if desired. Bake for 45 minutes, stirring every 15 minutes. Once you take the granola out of the oven, allow it to cool completely. Store granola in an airtight container at room temperature for up to 3 weeks.
Need more granola inspiration?
I’ve gotcha covered.