Cozy up with a healthy Nordic breakfast or dessert
Cardamom Granola with Almonds makes for a delicious New’s Year’s treat
Taste of Norway Editor
The Norwegian American
This simple granola recipe is sure to become a pantry staple around your house. It’s perfect with milk, yogurt and/or fruit for a quick breakfast, or by the handful for an afternoon snack. It is crunchy, delicious, so satisfying, and—fair warning—slightly addictive.
If you are currently in the habit of buying granola at the store, this easy, wholesome recipe will most certainly ruin that experience for you. It’s nearly impossible to consider going back to the store-bought stuff once you start making your own granola at home.
Tips and tricks for perfect granola
• Stir the dry ingredients well before adding the oil, syrup, and extracts. This will help distribute the salt and spices evenly throughout the mixture.
• Stir the granola half-way through the baking process to redistribute everything on the baking tray.
• Firmly press the half-baked granola back into the pan in an even layer with the back of a firm metal spatula. This is a really important step if you want your granola to clump together.
• Let the granola cool completely before removing from the pan. If the granola is still warm when you package it, you run the risk of soggy granola.
• Freeze for long-term storage. Granola keeps well in an air-tight glass container at room temperature for about a week. For longer storage, freeze in zipper freezer bags. When we are really on top of it around here, we will make four batches of granola on a Sunday morning and stash it away in the freezer for a month’s worth of breakfast and snacks.
What to serve with granola
Granola is so versatile and goes with so many things. I’m often found grabbing a handful from the jar and eating it plain, but here is a list of some other serving ideas:
• with fresh fruit (berries, bananas, peaches, pears, apples—whatever is in season) and milk, yogurt, or cream (plant or dairy-based)
• with fruit compote and a drizzle of milk, yogurt, or cream (or layer it up parfait style as pictured here)
• with dried fruit, such as raisins, cherries, or blueberries and/or shredded coconut
• on ice cream with caramel sauce (yum!)
• add it to your favorite muffin recipe for added crunch and nutrition on top of a smoothie or acai bowl
CARDAMOM GRANOLA with almonds
4 cups old-fashioned rolled oats
1 cup sliced almonds
½ cup raw pepitas (pumpkin seeds)
1 tsp. ground cinnamon
1 tsp. ground cardamom
½ tsp. ground ginger
1 tsp. fine salt
½ cup canola oil (or other neutral-flavored vegetable oil)
½ cup real maple syrup
1 tsp. vanilla extract
½ tsp. almond extract
1. Preheat the oven to 350°. Line a baking sheet with parchment paper and set aside.
2. Combine oats, almonds, pepitas, cinnamon, cardamom, ginger, and salt in a large bowl. Stir well, ensuring that the salt and spices are evenly distributed in the mixture.
3. Add canola oil, syrup, and extracts. Using a rubber spatula, stir well to combine.
4. Transfer the granola to the prepared pan. Pat down with a rubber spatula to distribute the mixture in an even layer. Bake for 15 minutes.
5. Remove granola from the oven and stir with a spatula to redistribute on the baking sheet. Firmly press down on the mixture using the back of a firm spatula, creating an even and tight layer of granola. Bake for an additional 10-15 minutes or until granola is toasty and golden brown.
6. Remove from the oven and allow to cool completely on the baking sheet.
7. Use a spatula to transfer the granola to glass containers for storage (or freezer bags if freezing). Granola keeps for about a week at room temperature and several months in the freezer.
Photos: Kristi Bissell
This article originally appeared in the January 2023 issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.