cardamom cacao granola


I’m not a super granola lover kind of person, but my kids really like it and it’s nice to have around, especially for afternoon snacks with yogurt and fruit. This one is extra delicious, studded with lots of coconut and a pleasant edge from the cacao nibs and cardamom. Of course, this is simply a template- stick with the same liquid and dry ingredient measurements, but swap in whatever you like. Sprouted buckwheat groats or kamut flakes instead of oats, ginger instead of cinnamon, leave out the cacao nibs and add more seeds, whatever. I only urge you to use the large flaked coconut here, it is so much more delicious than the tiny shreds.

cardamom cacao granola

(adapted from Carla Lalli Music’s No Nut granola)

3 cups rolled oats
1 cup unsweetened large coconut flakes
1.5 cups any combo of seeds + nuts
1/2 cup cacao nibs
1/2 cup olive oil
1/2 cup maple syrup
1/2 tsp cinnamon and/or ground ginger
1 tsp ground cardamom (freshly ground if possible)
1 tsp kosher salt (if using reg salt decrease amount)
1 cup golden raisins, sour cherries, or other dried fruit you like

Preheat oven to 350f/177c. Mix all ingredients except for dried fruit in a large bowl and turn out onto a baking sheet (line with parchment if preferred for easier clean up). Bake, stirring every 15 minutes, until golden and toasty. In my oven this is about 25-30 minutes. Remove from oven and stir through the dried fruit. Let cool completely before transferring to airtight containers, such as a jar, and storing in the pantry.