Cardamom-Vanilla Granola


Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 1/2 cups honey
  • 1 tablespoon ground cardamom
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt
  • 2 cups uncooked rolled oats
  • 1 cup slivered raw almonds
  • 1 cup raw cashews
  • 1 cup raw pumpkin seeds
  • 3/4 cup unsweetened flaked coconut
  • Olive oil cooking spray
  • 1 cup dried cranberries


1. Preheat oven to 250°F. Whisk honey, cardamom, oil, vanilla, and salt in a large bowl. Add oats, almonds, cashews, pumpkin seeds, and coconut. Stir until fully combined.

2. Line 2 rimmed baking sheets with parchment. Coat parchment with cooking spray. Divide oat mixture between baking sheets; spread in a thin, even layer. Bake, stirring every 15 minutes, until toasted and caramelized, 1 hour to 1 hour and 15 minutes. Let cool completely, about 20 minutes. (Granola will crisp as it cools.) Stir in cranberries. Store in an airtight container at room temperature for up to 1 week.

  • Active:
  • Total:
  • Yield: About 9 cups

Nutritional Information

Calories per serving: 265
Fat per serving: 17g
Saturated fat per serving: 4g
Cholesterol per serving: 0mg
Fiber per serving: 3g
Protein per serving: 7g
Carbohydrates per serving: 26g
Sodium per serving: 84mg
Iron per serving: 2mg
Calcium per serving: 29mg

Good to Know

Dig in: Nuts and seeds (use any you want) plus oats and fruit are transformed with fragrant cardamom.
Robin Bashinsky