In college, my friends used to call me “The Cereal Monster.” Not only did I stake the claim that cereal was my favorite food, but while everyone else would come home late at night and gorge on pizza and nachos, I would grab a bowl, a spoon and go to town. I’m glad I can laugh about that now.
I’ve since developed a healthier relationship with the traditional breakfast fare, choosing options that are much lower in sugar with a list of ingredients I can read and understand. I’ve even started making my own granola on the regular, which when it comes down to it, does not take that long. The only material time spent will be in the waiting game you play while allowing your batch to completely cool. That is when you get your clumps.
I’ve made this granola a couple times now, the second with a lower sugar content and it tasted just as good. I love adding the few tablespoons of melted ghee which gives this recipe a sweet, buttery taste. The nuts and seeds you use are also interchangeable, so feel free to make it your own!
Vanilla Cardamom Spiced Granola
- 3 cups gluten-free rolled oats
- 1 cup buckwheat groats
- 3/4 cup coconut chips
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup chopped nuts of choice (I’ve used both pecans and pistachios)
- 1/4 cup chia seeds
- 1/4 tsp sea salt
- 1 tablespoon cinnamon
- 1 tsp cardamom
- 1/2 cup melted coconut oil
- 1/3 – 1/2 cup coconut nectar
- 1 tsp vanilla
- 2 tablespoons melted ghee
Preheat oven to 350 degrees. In a large bowl, mix together oats through chia and stir. Add sea salt, cinnamon and cardamom and stir again. In a medium bowl, combine liquid ingredients. Add wet ingredients to dry and blend well. Line two baking sheets with parchment paper and evenly spready granola mixture, flattening with back of spatula. Bake 15 minutes. Remove from oven and press again with back of spatula and rotate baking sheet. Bake 7-10 more minutes. Allow to completely cool (at least one hour) to yield the most clumps.