Which is why instead of “warm spiced oatmeal” I’ve brought you warm spiced granola.
It’s spiced enough to comfort you deep down in your happy place, but not so much as to be overwhelming. This is incredibly hearty, but won’t leave you feeling weighed down. It’s delicious served with almond milk, over yogurt, or eaten a handful at a time like trail mix.
If you’ve never bought cardamom before, I promise you it’s worth it, even just for this recipe. A few other recipes I’ve made that call for it are my Butter Chicken (DIVINE) and Pear Spice Cake. It’s warming and bright and just different enough to leave you wanting more.
Also: beware. If Sophie’s around, she’ll steal all your coconut.Print
- 3c rolled oats*
- 1c shaved coconut (I used unsweetened, but sweetened is fine)
- 3/4c sliced almonds
- 1/2c pumpkin seeds (I used raw, but use what you can fine)
- 2 Tbsp chia seeds, optional
- 1/2c pure maple syrup
- 1/4c neutral oil, like canola or grapeseed
- 2 tsp cardamom
- 1 1/2 tsp cinnamon
- pinch salt
- Combine all ingredients in a large mixing bowl until everything is well-coated with the spices, oil, and syrup. Spread out into a single layer on a baking sheet.
- Bake at 325 degrees for 30-35 minutes or until golden and lovely. Stir every 10 minutes to allow granola to toast evenly. Allow to cool completely before storing in an airtight container.
- Makes 5 cups
*For gluten free option, be sure to use certified gluten free oats.