Coconut Cardamom Granola
This Coconut Cardamom Granola is the kind of pantry staple you’ll want to keep on repeat. It’s made with toasted oats, crunchy hazelnuts and walnuts, sweet coconut, warming cinnamon and cardamom, and a handful of chewy raisins stirred in at the end. Perfect over yogurt, smoothie bowls, or by the handful.
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.