Dig In to This Recipe for Cardamom-Vanilla Granola - Powerful Handmade site

Dig In to This Recipe for Cardamom-Vanilla Granola

Sharing is caring!


Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • half of cups honey
  • 1 tablespoon flooring cardamom
  • three tablespoons extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • three/four teaspoon kosher salt
  • 2 cups raw rolled oats
  • 1 cup slivered uncooked almonds
  • 1 cup uncooked cashews
  • 1 cup uncooked pumpkin seeds
  • three/four cup unsweetened flaked coconut
  • Olive oil cooking spray
  • 1 cup dried cranberries


  1. Preheat oven to 250°F. Whisk honey, cardamom, oil, vanilla, and salt in a big bowl. Add oats, almonds, cashews, pumpkin seeds, and coconut. Stir till absolutely mixed.

  2. Line 2 rimmed baking sheets with parchment. Coat parchment with cooking spray. Divide oat combination between baking sheets; unfold in a skinny, even layer. Bake, stirring each 15 mins, till toasted and caramelized, 1 hour to 1 hour and 15 mins. Let cool totally, about 20 mins. (Granola will crisp because it cools.) Stir in cranberries. Store in an hermetic container at room temperature for up to 1 week.

  • Active:
  • Total:

  • Dig in: Nuts and seeds (use any you wish to have) plus oats and fruit are reworked with aromatic cardamom.

  • Yield: About nine cups

Nutritional Information

Calories in keeping with serving: 265
Fat in keeping with serving: 17g
Saturated fats in keeping with serving: 4g
Cholesterol in keeping with serving: 0mg
Fiber in keeping with serving: 3g
Protein in keeping with serving: 7g
Carbohydrates in keeping with serving: 26g
Sodium in keeping with serving: 84mg
Iron in keeping with serving: 2mg
Calcium in keeping with serving: 29mg
Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden