Sweet and Spicy Granola

I love this granola recipe for winter. It’s the perfect combination of sweet and spicy and salty. The sweetness comes from maple syrup and a bit of brown sugar and the spicy part is cardamom, ginger and cinnamon. I have made 6 batches in the last week - it disappears quickly!

Here’s the recipe. This is an adaptation from @everythingyouwanttoeat an account I follow on insta.

You can change the quantities of spices depending on what you like or what you have. I got feedback that my first batch was too heavy on cardamom, so I reduced it the second time. But, I like that flavor, so I added more back in for this recipe!

In a large bowl mix:

4 cups Old-Fashioned oats

!/4 cup brown sugar (I experimenting with reducing this amount but wasn’t happy. You can use a little less, but don’t go too far!)

1 tablespoon ground ginger

1 tablespoon ground cardomon

1 tablespoons ground cinnamon

1 teaspoon salt

1 cup chopped almonds or another nut

Heat in a small pot:

1/4 cup olive or canola oil (I used canola because I didn’t want to use up all my olive oil and wanted something taste free)

1/4 maple syrup (start with this amount if you want to go on the sweeter side. Use less if you want your granola less sweet).

2 teaspoons vanilla extract

Whisk together well. Cool a bit and add to bowl of dry ingredients and mix well.

Spread out out mix on 2 greased baking trays. I used butter to grease the pans.

Bake for 20 minutes. After 10 minutes rotate pans and shake a bit/ turn over the oats with a spatula. You don’t want it to burn, so monitor the granola until it is golden brown.

Remove from oven and completely cool on the trays.

Then, add in your mix-ins. I used golden raisins, currants and toasted coconut. I toasted the coconut in a large dry frying pan while the granola was cooking. Don’t burn it!

That’s it! I store it in mason jars until it disappears.