Granola works well as a breakfast cereal, yogurt topper, smoothie mix-in or even by itself as an anytime snack. Though always enjoyable, there’s an undeniable satisfaction when it comes to making your own, fresh batch. Made with warming cinnamon, aromatic cardamom, unsweetened coconut flakes and chopped nuts, this distinctly flavored granola recipe is definitely a crowd-pleaser (or you can always choose to keep it to yourself!).
Homemade Maple-Cardamom Granola
3-1/2 cups rolled oats
1 cup unsweetened coconut flakes
3/4 cup walnuts, chopped
3/4 cup pecans, chopped
6 Tbsp. softened unrefined coconut oil, divided
6 Tbsp. pure maple syrup, divided
1 Tbsp. Simply Organic Vanilla Extract
2 tsp. Simply Organic Ground Cinnamon
1/2 tsp. Simply Organic Ground Cardamom
3/4 tsp. sea salt
- Preheat oven to 300 degrees F.
- In large bowl, combine oats, salt, cinnamon and cardamom. Add 5 Tbsp. coconut oil, 5 Tbsp. maple syrup and vanilla extract. Stir until well combined, using hands if needed.
- On large-rimmed baking sheet, evenly spread mixture. (Note: No need to line or grease baking sheet as granola shouldn’t stick.)
- Bake 25 to 35 minutes, until light golden brown; checking halfway through. (Note: No need to stir unless outer edges start to brown too quickly.)
- Meanwhile, in a bowl, combine coconut and nuts. Add remaining coconut oil and maple syrup; stir until well combined.
- When ready, gently stir nut mixture into granola and bake for 8 to 12 more minutes, until granola is light golden brown.
- Let cool completely, until granola is crisp, before serving or storing. Store in an airtight container at room temperature for 1 to 2 weeks or in the refrigerator for 3 to 4 weeks.
- While the granola bakes, watch closely to find the “sweet-spot” time for your baked, evenly browned granola.
- For granola with large clumps, substitute honey or brown rice syrup for the maple syrup, but expect the baking time to decrease. Start checking the granola after 15 to 20 minutes.
- Be creative! Mix in your favorite granola ingredients such as dried cranberries and pumpkin seeds.
If you’re hungry for more, download our vegan recipe book.