Coconut Cardamom Granola

by - July 10, 2015

  Another quick recipe. Just like this granola. Quick to whip up, even quicker to eat (unfortunately). Coconut and cardamom are, hands down, one of my favourite flavour combinations on earth. I grew up eating them together, in burfi and kulfi and rice pudding. Maybe, to some degree my fascination with the combination is down to nostalgia, but it's good anyway. I promise you that.

Coconut Cardamom Granola
2 heaping cups jumbo/rolled oats
1 cup dried unsweetened coconut flakes
3/4 cup pecans, you may crush them slightly if you prefer smaller nut pieces
2 tbsp coconut sugar (or an equivalent sweetener)
1/3 cup coconut nectar/rice syrup/date syrup (or an equivalent sweetener)
3 tbsp coconut oil
1 tsp vanilla extract
1 heaping tsp cardamom powder (I grind mine fresh by opening up cardamom pods and crushing them in a mortar and pestle. I find it is way more fragrant fresh)

Preheat an oven to 160 degrees C. In a large mixing bowl, stir all your ingredients together to coat the oats evenly. Spread this out onto a baking tray either liner with parchment or a silpat. Pop into the oven for 10 minutes, and stir the oats about and re-flatten them. Pop it back into the oven for another 8-10 minutes. Let it cool completely (it crisps up more as it cools), before storing in a jar. With a lock, if you intend on making this last more than a day (I had less self control than I initially thought)

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