Cardamom and Coconut Cashew Granola is slightly spicy from the cardamom, slightly sweet from the maple syrup, lots of crunchy from the nuts and seeds and so delicious. Easily prepped ahead of time for delicious homemade granola that pairs just perfectly with yogurt for breakfast.
Cardamom and Coconut Cashew Granola
There was a time that I felt like I had taken the whole 'crunchy mom' thing a bit too far, and new granola recipes were popping up on the blog way too often.
Check out a couple of them here:
- Raspberry Dark Chocolate Granola
- Fresh Apple Cinnamon Granola
- Bursting With Nuts Grain-Free Sugar-Free Granola
Then I had a look today, and it's been ages since I added a new one.
Let's rectify that right now with this totally different Cardamom and Coconut Cashew Granola.
Cardamom and Cashew Granola has a totally different flavor to any granola I have had before.
Full of healthy fats, it is slightly spicy from the cardamom, slightly sweet from the maple syrup, lots of crunchy from the nuts and seeds, and just totally delicious overall.
I love loading my homemade granola up with lots of nuts and seeds so that we stay full right up until lunchtime.
For this granola you are going to need:
- pure maple syrup: look for proper maple syrup, not maple flavored syrup. You can also sub in some agave syrup, or rice malt syrup if prefered;
- ground cardamom;
- raw coconut oil: this will need to be melted so that we can mix it in with all of the other ingredients. If it is cold where you are, and the coconut oil has solidified, then melt in the microwave or one the stovetop before using;
- vanilla extract: use vanilla extract instead of vanilla essence;
- sea salt;
- uncooked rolled oats: we want rolled oats for this, not quick cooking oats, as they will cook too wuickly and likely burn;
- slivered almonds: alternatively, if you only have whole almonds, you could roughly chop them instead;
- raw unsalted cashew nuts: these are going to be toasted whilst the granola bakes, so aim for raw cashews;
- raw pumpkin seeds; these can be subbed with sunflower seeds if you prefer
- unsweetened coconut flakes: you want the big flakes for this homemade granola, however, if you already have the dessicated coconut you can definitely sub that in instead. Toasted coconut could also be used, but add this to the granola once it has been baked and cooled;
- optional dried fruit of choice: you can add some dried fruit if you like. I have added chopped dried figs and chopped dried apricots, and they have worked really well with the flavors.
You will also need some milk or yogurt to serve.
How To Make Cashew Granola
This recipe contains enough to make 2 baking sheets worth of granola.
Line the baking sheets with parchment paper, or silicone baking sheets prior to baking.
This prevents the ingredients from burning and also makes cleaning up that little bit easier.
Add the wet ingredients to a large mixing bowl, and mix to combine.
Add the dry ingredients, and mix to make sure they are completely covered.
Spread evenly between the two trays.
Try to get the mixture into as much of a single layer as you can so that all of the ingredients cook evenly.
The granola will crisp up as it cools, so please allow it to cool completely before eating or storing.
Storing warm granola will cause it to become soggy so allow the granola to completely cool before storing.
Once cooled, break up into crunchy clusters and store.
Meal Prepping Homemade Granola
Homemade granola is perfect for meal prepping breakfast for the week ahead.
It keeps well stored on the counter in an airtight container for about a week.
You can easily double or triple the recipe to get a few batches up and running and ready to go.
Plus it freezes well, so you can have a batch going this week, and a batch in the freezer to keep it nice and fresh for the following week.
How To Freeze Homemade Granola
To freeze, arrange the granola in a single layer on a baking sheet small enough to fit into the freezer.
Pop into the freezer.
Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
Simply remove the night before and allow to thaw in the fridge overnight.
How To Serve
This is cold-weather granola for sure, and just perfect for someone who loves something a little on the savory side for breakfast.
Serve up by:
- with some cold milk of choice (regular milk or a plant-based milk will work perfectly);
- pairing with some chopped dried or fresh fruit - figs work perfectly with this granola;
- on top of thick strained yogurt and a swirl of runny cashew butter, almond butter, orother nut butter of choice;
- as a trail mix for when you are on the go, or for a quick afternoon snack;
- serve on top of a smoothie bowl and top with sliced fresh figs;
- in these Plum, Granola, and Yogurt Parfait Cups.
How will you serve yours?
Instead of the cashews and slivered almonds, simply use extra pumpkin seeds, flax seeds, hemp seeds, and sunflower seeds.
But don't add it to the granola before baking. Add it to the granola once it has baked and cooled.
Arrange on a baking sheet in a single layer and pop into the freezer. Once frozen, transfer to a Ziploc bag, or freezer-safe container, and freeze until needed.
This is the perfect recipe for making a double batch and freezing half for a busy week.
Super Crunchy Cardamom and Coconut Cashew Granola
- ½ cup pure maple syrup
- 1 tablespoon ground cardamom
- 3 tablespoon raw coconut oil melted
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2 cups uncooked rolled oats
- 1 cup slivered almonds
- 1 cup raw, unsalted cashews
- 1 cup raw pumpkin seeds
- 1 cup unsweetened coconut flakes
- 1 cup dried fruit of choice (optional)
- Preheat oven to 250F and line 2 rimmed baking sheets with parchment paper
- In a large bowl, whisk together the maple syrup, cardamom, coconut oil, vanilla and salt.
- Add in the oats, almonds, cashews, pumpkin seeds and coconut and stir until fully incorporated.
- Divide oat mixture between the two baking sheets. Use a spatula to spread into a thin, even layer
- Bake for an hour and 15 minutes, stirring every half hour or so. It will be ready when everything is toasted and carmelized.
- Remove from the oven and allow to cool completely before removing from the trays (it will get crispier as it waits). If you want to add in some dried fruit, then do so now.
- Store in an airtight container for about a week (two weeks is usually fine). Or divide into ziplock bags and freeze until the night before you are ready to use.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.