I think cardamom is one of those spices that is way under-rated. I have recently fallen in love with it and have been using it in a lot of my recipes, from sweet desserts to savory dishes. It is a common ingredient in Indian cooking and that’s how I came to love it. I find adding just a pinch of it to soups helps add another flavor dimension that agrees with my palette. If you’re not using this spice on the regular or it’s not even in your cupboard, I highly suggest that you run out and grab some. I think you will be pleasantly surprised by just how versatile this spice can be.
So when I was making my weekly granola stash about a month ago, I opened my cupboard and there was the cardamom just asking to be a part of my recipe and so it did. Since then I’ve been making this granola recipe every Sunday and my husband and I munch on it all week in parfaits with berries, on top of vegan ice-cream, with almond milk for a filling breakfast, or just a handful as a quick snack.
This recipe is:
- lightly sweet
cardamom-spiced buckwheat granola
Yield 6-8 servings
- 3 cups rolled oats
- 1 cup buckwheat groats
- 1 cup unsweetened coconut flakes
- 1 cup pecans
- 1/2 cup date pieces
- 1/2 cup flax seeds
- 1/2 cup chia seeds
- PREHEAT oven to 350°F / 175°C.
- COMBINE. Put all dry ingredients in a large bowl and mix well with a spoon or hands. Set aside and prepare the wet ingredients.
- MELT. Put coconut oil in a small saucepan over low-medium heat and cook until melted. Once melted, add maple syrup, coconut nectar, vanilla, five spice, cardamom, and a pinch of salt. Whisk to combine until smooth.
- POUR. Pour liquid ingredients into the bowl of dry ingredients and fold several times to thoroughly coat.
- BAKE. Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 15-20 minutes. Remove from oven, flip granola, and place back in oven to bake for another 10 minutes, stirring every 3-4 minutes to avoid burning and the granola becomes toasted and fragrant.
- REMOVE. Remove granola from oven and let cool for 5-10 minutes. The granola will become crispier as it cools, so be patient.
- STORE. Break granola up into smaller pieces and store in two large mason jars.
- SERVE. Eat it any way that you will enjoy!
- Granola will store well in an airtight container for up to 2-3 weeks.
- I use all kinds of dried fruits in my granola, as well as a variation of nuts and seeds. Play around with this recipe with what you have on hand. You really can't go wrong.