Chunky Cardamom Granola with Cranberries
Ground cardamom isn’t everyone’s go-to spice to add to granola, but trust me it’s worth it. Combined with the high fibre oats, nuts and seeds, this makes a super tasty breakfast or afternoon snack (you will find yourself eating it out of the jar but that’s ok, join the club!). I’ve left the exact amount of maple flexible as some like it sweeter than others. Personally, I choose less maple as I love to jazz my breakfast bowl up with fresh fruits and live yoghurt.
Servings: One Batch
Ingredients
500g Jumbo Oats
200g Almonds, Roughly Chopped
200g Walnuts, Roughly Chopped
120g Pumpkin Seeds
100g Sesame Seeds
2 Tbsp Ground Cardamom
½ Tsp Sea Salt
200ml Olive Oil
100-150g Maple Syrup (Depending On How Sweet You Like It)
200g Dried Cranberries
Method
1. Preheat the oven to 160C fan.
2. In a large mixing bowl add all the dry ingredients and stir well.
3. Mix the olive oil and maple syrup in a separate jug the pour over the dry. Combine everything thoroughly with a wooden spoon until fully coated.
4. Line two or three baking trays (depending on size) with baking paper and divide the mixture between them so it is about 1cm thick. Using the back of a spatula, smack the granola mixture firmly so it is moulded into the tray (this allows it to be chunky).
5. Bake for 30 minutes then remove to cool completely before breaking.
6. Once cook, use your hands to break apart the granola into chunks in a large bowl Add the cranberries and combine. Add any other toppings of choice at this point too such as coconut flakes, goji berries, dried figs etc.
7. Store in an airtight container for up to 2 weeks and enjoy with live yoghurt and fresh fruit.
8. If making a batch for the week, store in a container at the end of step 7 then add your desired toppings each morning to ensure freshness.
