Makes 3 – 4 cups
Just a heads up – the pistachios must be added at the end to the baked granola; if baked into the granola, these delicate nuts will burn before the rest of the granola has finished baking. Pistachios’ mysterious flavor pairs nicely with the honey and cardamom, but you could substitute cashews (and add them with the almonds). If only whole, green cardamom pods are available, crack them open and pull out the black seeds to make a teaspoon. The amount of cardamom here is subtle but still noticeable.
- 2 1/2 cups (1/2 pound) whole oats
- 1/2 cup (2 ounces) whole, raw almonds
- 1/3 cup (2 ounces) light brown (or unrefined) sugar
- 1 teaspoon black cardamom seeds, pulverized in a coffee grinder
- 3 ounces (6 tablespoons / 3/4 stick) unsalted butter
- 3 tablespoons (2 ounces) mild-flavored honey
- 1 teaspoon sea salt (yes, 1 teaspoon)
- 1/2 cup (2 ounces) unsalted pistachios, lightly toasted
- Position a rack in the center of the oven and preheat to 160 ºC (325ºF).
- Line a rimmed baking sheet with parchment paper. Have a second rimmed baking sheet and piece of parchment ready.
- Combine the oats, almonds, sugar, and ground cardamom together in a large bowl.
- In a small saucepan, melt together the butter, honey and salt, stirring to dissolve the salt. Pour over the oat mixture, tossing to combine thoroughly.
- Dump the mixture onto the lined baking sheet, and spread it into a thin sheet no thicker than an almond. Ideally, the edges will be slightly thicker than the center as they will bake faster.
- Lay the second piece of parchment over the granola, and place the second sheet pan on top, right-side up, making a little granola sandwich.
- Slide the whole thing into the oven and bake for 20 minutes. Rotate and continue baking another 10 – 20 minutes, peeking under the parchment to make sure the edges aren’t burning, until the granola is a rich golden brown. It will still be soft, but should crisp up as it cools. (If the granola is still soft after cooling, return it, uncovered, to a low oven (around 65ºC / 150ºF) and let it dry out for 20 minutes or so.
- Let the granola cool completely in the sheet pan sandwich, then break up into large sheets or clumps, add in the pistachios, and store in an airtight container for up to a month (or possibly more.)
- Enjoy over fruit and yogurt for breakfast, alone for a crunchy snack, or over ice cream for a decadent dessert.
- 3 cups rolled oats
- 1 cup coarsely chopped pecans
- 1/8 cup sesame seeds
- 6 Tbs. grapeseed or vegetable oil
- 6 Tbs. honey
- 1 tsp. ground cardamom
- 1/2 tsp. salt
- 1/2 cup pitted, coarsely chopped dates (about 4 large)
- 1/2 cup raisins
- Preheat oven to 180 degrees. Line a cookie sheet (the kind with 4 sides) with parchment paper, or lightly coat with oil.
- Mix oats, pecans, and sesame seeds in a large bowl; set aside.
- In a small saucepan over low heat, combine oil, honey, cardamom, and salt until heated through.
- Stir oil/honey mixture into the bowl of oats; spread mixture into prepared pan.
- Bake, stirring once, 20-25 minutes or until golden brown and toasty.
- As the granola cools, stir in chopped fruit. By the time the granola is cool, it should be nice and crispy.