Lemon Cardamom Coconut Granola
I know I talked on Monday about how I’m really more of a savory vegetable person, with fruity detours only rarely. Well, it turns out that the mango pineapple sangria really whetted my appetite for fruit, because I’ve been craving fruits of all kinds ever sense.
My breakfasts for the past few weeks have been bowls of creamy Greek yogurt, mountains of fruit, drizzles of honey, and this Lemon Cardamom Coconut Granola for crunch.
This granola is the perfect addition to any brunch buffet (as is my Sweet Potato Breakfast Casserole!). It takes just a few minutes to stir together plus some oven time.
The crunchy combination of rolled oats (save the steel cut oats for savory oatmeal), sliced almonds and coconut flakes (left over from my spicy coconut risotto) is tossed with a sweet mixture of honey, lemon zest, cardamom and vanilla.
If you’ve never cooked with cardamom before, now is the time to give it a try. It is a member of ginger family, and to me, it tastes very citrusy (meaning it pairs well with the actual citrus zest in this recipe).
Cardamom can be a bit expensive, but a little bit goes a long way toward adding an interesting, exotic flavor to your meals (and to cardamom tea lattes). It really does “spice” up my yogurt and granola routine. Pun intended. Feel free to roll your eyes now.
Lemon Cardamom Coconut Granola
- 2-1/2 cups rolled oats
- 1/2 cup unsweetened flaked coconut
- 1/4 cup sliced almonds
- 1/2 cup honey
- 1/4 cup melted unsalted butter
- 1 tablespoon grated lemon zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- Greek yogurt, fresh fruit and honey, for serving
- Preheat oven to 300 degrees F. Line rimmed baking pan with parchment paper. In large bowl, stir together oats, coconut and almonds. In small bowl, whisk honey, butter, lemon zest, vanilla, cardamom and salt until well combined. Pour honey mixture over oat mixture and stir until very well combined (all oats should be moistened).
- Pour granola mixture onto prepared pan and spread evenly. Transfer to oven and bake 40 to 45 minutes or until golden brown and crunchy, stirring every 15 minutes. Transfer pan to cooling rack to cool granola completely before transferring to sealed container and storing up to 1 week.
- Serve granola with yogurt, fruit and honey.
This is beyond beautiful! Can’t wait to make this!
Thanks so much, Lauren!
This one sounds really good. I’ve always been reminded of Christmas trees (of the Douglas fir variety) when I smell cardamom. I will put this in my lineup of granolas to try, and hopefully my husband will be willing to try it (he really likes the two I always keep around, and thinks they don’t need fixing…).
You know, cardamom does have a bit of a Christmas tree feel to it 😉 Thanks for stopping by, Susan!
I’m in a granola-experimenting mode lately, and today this one sounded like the best recipe. I am happy to report that not only did I like it, my husband likes it, too. I’m a bit concerned about how sticky it is, even after drying for a couple of hours. The one thing I did differently was to use coconut oil, because I think it keeps better at room temperature than butter, and I know we won’t eat the whole batch in the space of a week. The recipe is definitely a keeper. Thanks for yet another excellent addition to my recipe repertoire.
I’m so glad you both liked it, Susan! I think the cardamom gives it such an interesting touch compared to traditional granola. I’m surprised at how sticky it was for you, because mine wasn’t sticky at all. Hmmmm. Is it humid where you are? Or, maybe it does have something to do with the coconut oil?
Lori, it has been quite humid here, because even though we live in the desert, it is monsoon season, and we’re actually getting rain. I don’t think it’s the coconut oil because it tends to have a drying effect – at least on skin.
Ahhh, my guess IS the humidity, then. I’ve had my share of sticky baked goods in the summer, because Michigan is ALWAYS humid. Ugh!