Maple Cardamom Granola
Any raw nuts or seeds, dried bananas once it cools.
Ingredients
- 4 cups Oats, old-fashioned rolled
- 1½ cups Raw nuts and seeds
- ½ cup Grapeseed oil
- ½ cup Maple syrup
- 1 tsp fine sea salt Salt
- 1 tsp ground Cinnamon
- ½ tsp ground Cardamom
- 1 tsp Vanilla extract
- ¼ cup Peanut or almond butter (optional)
- 2 tbsp Cocoa powder (optional)
- ⅔ cup, chopped Dried bananas
- ¼ cup Fogato pistachio butter (optional)
- 1–2 tbsp per bowl Fogato blueberry elderberry compote (optional)
Steps
- Heat the oven to 350°F. Line a large rimmed sheet pan with parchment.
- In a big bowl, stir the oats, nuts or seeds, salt, cinnamon, cardamom and cocoa if using.
- Whisk the oil, maple syrup, vanilla and nut butter if using until smooth. Pour it over and mix until everything is coated.
- Spread it flat on the pan. Bake until lightly golden, stirring halfway, then press it down for bigger clusters.
- Let it cool completely without stirring. It crisps as it cools.
- Add the dried bananas and break it into clusters.
Keeps 1–2 weeks airtight, or 3 months frozen. With cocoa it browns faster, so check it a few minutes early. Adapted from Cookie and Kate.
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