WARNING – THIS GRANOLA IS ADDICTIVE
Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. It’s delicious with almonds, pecans, and dried cherries, but feel free to experiment with any combination of nuts and dried fruit. Serve with fruit, yogurt or milk.
- 4 cups old-fashioned rolled oats
- 1 ½ cups slivered almonds
- 1 cup chopped pecans
- 1 cup unsweetened shredded coconut
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- ½ tsp. ground cardamom
- ¾ cup pure maple syrup
- ½ cup olive oil
- ¼ cup packed dark brown sugar
- ¾ cup dried cherries, preferably unsweetened
Position a rack in the center of the oven and heat the oven to 350°F. Line a large heavy-duty rimmed baking sheet with parchment.
Combine the oats, almonds, pecans, coconut, cinnamon, salt, and cardamom in a large bowl. Mix the maple syrup, oil, and brown sugar together. Pour wet ingredients in to dry ingredients and stir well. Spread on the prepared sheet and bake for 15 minutes, stirring half way through. Stir the granola mixture one last time, return to the oven, close the door and turn the oven off. Let the granola sit in the oven for 6 to 12 hours.
The Next Morning
Transfer the granola to a large bowl. Stir in the dried cherries and serve. Leftovers can be stored in an airtight container for up to 1 month (but I guarantee, it will not last that long!)