Vanilla Cardamom Granola
Once you start making homemade granola, you can't really stop. There are ENDLESS variations. This time I did vanilla extract, cardamom, and cinnamon, plus I added buckwheat groats (or kasha) for crunch and protein, and I'm totally sold.
- 3 cups of gluten free rolled oats
- 1 cup of slivered almonds
- 1 cup of pistachios, chopped
- 3/4 cup kasha (buckwheat groats)
- 3/4 cups of unsweetened shredded coconut
- 1/2 cup of maple syrup
- 1/3 cup olive oil
- 2 teaspoons of vanilla extract
- 1 teaspoon cardamom
- 1 teaspoon of cinnamon
Preheat oven to 250 degrees F.
In a large bowl mix oats, nuts, kasha, and coconut. Mix well. Add maple syrup, olive oil, vanilla, cardamom, and cinnamon, and mix well.
Spread mixture out on a baking sheet and bake for 75 minutes (stirring every 15 minutes).
Remove from the oven and let cool for 15 minutes. Store in an air-tight container and enjoy!
In the interest of not dirtying another dish, I'll often just pour everything right onto the baking sheet and mix it up with my hands.
Divvy this granola up into mason jars for a lovely homemade gift.