Blueberry Coconut Cardamom Granola

I make several variations of this recipe, but the blueberry and cardamom combo is my reigning favorite. Try it with any combination of nuts, seeds, spices, and fruit – just keep an eye on the proportions. Consider dried cherries with pecans, apricots with Asian five spice, dried figs with sesame seeds and cinnamon and….

Blueberry Coconut Cardamom Granola

Adapted from Mark Bittman’s New York Times recipe.

Ingredients

6 cups rolled oats (not instant)
3/4 cup walnuts, roughly chopped
3/4 cup raw almonds, roughly chopped
1/3 cup sunflower seeds
1/3 cup pepitas
1 cup dried unsweetened shredded coconut
1/2 tspn ground cinnamon
1/2 tspn ground cardamom
1/2 tspn salt
1/2 – 3/4 cup honey or maple syrup
1 1/2 cups dried blueberries

Preparation

1. Preheat oven to 350F.
2. In a large bowl combine all ingredients except for the dried fruit. If the sweetener is too viscous, consider using heat to thin it a bit. Otherwise, it will take a long time to thoroughly combine the ingredients.
3. Place on a large jelly roll pan or two small pans.
4. Bake for 30-40 minutes, stirring every 10 minutes, until light golden brown.
5. Remove from oven and add blueberries.
6. Let cool completely then store in an airtight container.

Mark suggests storing the granola in the refrigerator. I store mine in the cabinet. It stays fresh and crunchy for up to a month and maybe longer, but ours never lasts that long!