I’ve been a little obsessed with cardamom lately (I blame the Ocean Rolls from Sparrow Bakery in Bend, OR for starting this habit— amazing). This granola is the latest treat to get doused in the delicious spice. Vanilla and maple round out the flavor profile here. For crunch, there are toasty oats, nuts, sunflower seed and pepitas, and coconut flakes. Granola can easily be customized to your taste: feel free to change to nuts, spices, or add dried fruit to your liking. It is the perfect breakfast or snack when sprinkled on yogurt or with almond milk. I’ve also been known to eat it by the handful… oops. A small jar makes a great homemade gift.
3.5 cups old fashioned oats
1 cup pepitas
1 cup sunflower seeds
1 cup coconut flakes, unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon kosher salt
1 cup nuts (I use mixture of pecans and walnuts)
1/2 cup olive oil
1/3 cup maple syrup
1/2 teaspoon vanilla.
Preheat oven to 315 deg F. Line a baking sheet with parchment paper.
In a large bowl, stir together oats, pepitas, sunflower seeds, coconut, cinnamon, cardamom, salt, and nuts.
Add oil, maple syrup, and vanilla and stir very well until all of the oat mixture is well coated. This will take a minute or two.
Spread onto prepared baking sheet.
Bake for 35-40 minutes, stirring every 15 minutes or so to ensure that it cooks evenly. Once golden brown, remove from oven and let cool completely before transferring to storage containers.