I haven’t made granola in quite some time and a brunch with friends tomorrow is all the inspiration I needed. Best part — I was able to pull it together in about 10 minutes with things I had on hand. There were a couple of things I didn’t have on hand — thus sunflower seeds and pistachios from The Kitchn‘s original recipe are M.I.A. but that’s OK. I just added more almonds, pumpkin seeds and oats to make up the difference.
This recipe couldn’t be easier and it’s delicious. My favorite local granola (or granola of any kind anywhere) also has cardamom in it so I knew I would like this. I’ll definitely be making it again soon, probably with walnuts in the mix I think. That’s what I love about recipes like this — you can really make them your own.
• 2 c. old-fashioned rolled oats (gluten-free, if needed)
• 3/4 c. shredded coconut
• 1/2 c. sliced, raw almonds
• 1/2 c. raw pistachios, shelled
• 1/2 c. raw pumpkin seeds
• 1/4 c. sunflower seeds
• 2 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• A good pinch of salt
• 3/4 c. maple syrup
• 1/3 c. coconut oil, softened (I imagine you could easily sub this with another oil if you don’t have coconut on hand)
• 1/4 c. tahini paste (Tahini gives it a mild nutty flavor in the background. If you don’t have any, try almond butter!)
• 1 tsp. vanilla extract
Preheat oven to 350°F.
1. In a large mixing bowl, combine the oats, shredded coconut, almonds, pistachios, pumpkin seeds, sunflower seeds, cardamom, cinnamon and salt together. Drizzle in the maple syrup, coconut oil, tahini paste and vanilla extract — I whisked them all together then drizzled them in. Toss to coat.
2. Spread the granola mixture evenly onto a baking sheet — no need to oil the pan or anything. The oil, etc. in the granola should take care of that. Bake for 30 to 35 minutes, stirring every 10 minutes. The granola is done when deeply golden and toasted. Cool completely and store in an airtight container at room temperature for about a week or in the refrigerator for several weeks.