It hasn’t seemed much like winter here, with the balmy temperatures of the last week, but nevertheless, a spate of holiday parties, wrapping presents, and baking have put us in a festive mood. And now that I finally have a noticeable baby bump, that has made the last few weeks pretty exciting too–this pregnancy thing seems all the more real (now just to feel him move! Any day now…).
Amidst all of the rich food, I’ve tried to stay tried and true to my everyday breakfast of yogurt and granola. Granola is an easy enough thing to put together, it hardly seems to need a recipe, but nevertheless, I tried a new version today that seemed worth posting.
I added cardamom, one of my favorite spices–it adds such a unique flavor to everything–and I left out the dried fruit since the natural sugar seemed overkill since I sometimes add granola to sweetened, rather than plain, Greek yogurt. Hope you enjoy! What have you all been cooking lately?
Coconut Almond Granola
Adapted from Honey Almond Granola, Cookie & Kate
- 4 cups old-fashioned rolled oats
- 1½ cups almonds, chopped (or other nuts*)
- 1/8 cup chia seeds
- 1/4 cup flaked coconut
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- ½ cup vegetable oil
- 1/4 cup maple syrup
- ¾ teaspoon vanilla
Preheat the oven to 350 degrees. In a large mixing bowl, combine the oats, nuts, cinnamon and cardamom. Stir thoroughly to combine.
Stir in the oil, maple syrup, and vanilla. Turn the granola out into a roasting pan and use a large spoon to spread it in an even layer. Bake for 25 minutes, stirring halfway. The granola should be turning lightly golden. The granola will crisp up as it cools.
Let the granola cool and store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.