Coconut Cardamom Granola (Cozy, Crunchy, and Naturally Sweet)
If you know me, you know I’m a granola person through and through. There’s just something about having a jar of homemade granola sitting on the counter, warm spices, toasted oats, a little sweetness, what makes the whole kitchen feel cozy and inviting. And this Coconut Cardamom Granola might be one of my favorite batches yet. It’s crunchy, fragrant, lightly spiced, and filled with all the textures I love: crisp oats, buttery walnuts, toasty hazelnuts, sweet coconut, and chewy little bites of raisins.
Why This Coconut Cardamom Granola Is So Good
The magic here is the cardamom. It’s warm and floral with a hint of citrus, and when it bakes with the cinnamon and coconut, the whole house smells like a bakery on a cold morning. Every time I pull this granola from the oven, it transports me right into that cozy, weekend-brunch headspace, even if it’s a busy weekday and I’m eating yogurt over my laptop.
The best part? Homemade granola is so simple and so much better than anything you can pick up at the store. You control the sweetness, the crunch level, the mix-ins… and you get those big, golden clusters that packaged granola never quite nails. This version bakes up perfectly crisp, with big crunchy bits from the hazelnuts and walnuts and just the right amount of natural sweetness from honey or maple syrup.
How to Enjoy (and Gift!) This Homemade Granola
Once it cools, I always stir in a handful of raisins for that little pop of chewiness, the perfect contrast to all the toasted crunch. It’s the kind of granola you find yourself grabbing by the handful every time you walk past the jar.
I love keeping this on hand for easy breakfasts and snacks: sprinkled over Greek yogurt, layered into parfaits, tossed onto smoothie bowls, or eaten straight from the jar late at night (the superior method). It also makes the sweetest homemade gift, pack it into little jars, tie them with twine, and you’ve got something thoughtful, delicious, and beautifully aromatic.
If you’re looking for a simple, cozy, and flavor-packed homemade granola to add to your weekly rotation, this Coconut Cardamom Granola is such a good one — warm, crunchy, easy to throw together, and full of the best textures and spices.
Coconut Cardamom Granola
Ingredients
- 3 cups old-fashioned rolled oats
- ½ cup chopped hazelnuts
- ½ cup chopped walnuts
- 1 cup unsweetened flaked coconut
- ½ cup raisins
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp salt
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine 3 cups old-fashioned rolled oats, ½ cup chopped hazelnuts, ½ cup chopped walnuts, 1 cup unsweetened flaked coconut, 1 tsp ground cinnamon, ½ tsp ground cardamom, and ½ tsp salt. Stir to evenly coat the nuts and oats in the spices.3 cups old-fashioned rolled oats, ½ cup chopped hazelnuts, ½ cup chopped walnuts, 1 cup unsweetened flaked coconut, 1 tsp ground cinnamon, ½ tsp ground cardamom, ½ tsp salt
- In a separate bowl or measuring cup, whisk together melted ⅓ cup melted coconut oil, ⅓ cup maple syrup, and 1 tsp vanilla extract. Pour over the oat mixture and stir well until everything is fully coated and glossy.⅓ cup melted coconut oil, ⅓ cup maple syrup, 1 tsp vanilla extract
- Spread the mixture into an even layer on the prepared baking sheet. Bake for 25–30 minutes, stirring halfway through, until the granola is golden brown and smells fragrant.
- Add ½ cup raisins. Remove from the oven and let cool completely (it crisps up as it cools). Stir in the raisins.½ cup raisins
- Transfer to an airtight jar or container. It keeps 2–3 weeks at room temperature or up to 3 months frozen.
