Maple Cardamom Granola
Do you notice that your meals shift with the seasons? As we enter the spring thaw, I often find myself coming back to a light and fruity granola bowl for breakfast. I recently discovered raw rolled oats from Meadowlark Organics Farm based in Wisconsin. The oats are so chewy and flavorful. This recipe is inspired by Joshua McFadden’s “Truly Irresistible Granola” in his latest book Grains for Every Season. The baked granola is shelf stable in an air tight container for up to a month. I recommend topping with fresh or frozen blueberries.
Maple Cardamom Granola
Makes 1 sheet pan
3 cups rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
3 tablespoons of pure maple syrup
1/4 cup EVOO
1/2 teaspoon fine sea salt
1/2 teaspoon cardamom
Preheat oven to 300F and line 1 baking sheet with parchment paper.
Combine all dry ingredients in large mixing bowl. Add in wet ingredients and mix well with a wooden spoon (or your hands - it will be sticky) until all is evenly coated.
Spread the mixture into a thin layer on the parchment lined baking sheet.
Place baking sheet into the oven and bake for 10 minutes. Then use a spatula to flip/turn the granola and return to oven. Repeat the process every 10 minutes until the granola is lightly toasted (golden brown). Estimated baking time (30-40 minutes).