I bought unsalted pistachios for the first week of my international cooking challenge but I wasn’t going to use them all. I decided granola was the perfect way to make a dent in the bag. I was inspired to add the cardamom by the cookies I made for Afghanistan week and I was really pleased with the result: this honey, cardamom and pistachio granola. This granola sticks once cool, unlike my maple syrup version, so you can form granola clusters if that is what you prefer.
To save on time, I suggest you buy pistachios that are already shelled and halved. I did not, because I wasn’t sure how fast I would use my pistachios and I know they stay fresh much longer while in their shells. But it took me a while to shell the pistachios and some didn’t want to halve neatly. Overall, it worked, but you can expect to spend a lot more time on this recipe than indicated if you are shelling the pistachios yourself!
How to Serve Granola
I usually eat granola with Greek yoghurt and fruit for breakfast, and you’ll get around six servings eating it this way, depending on how much you want to eat. It’s also great as a snack.
Additions and Substitutions
Like any granola recipe, you can substitute as much as you want. Just make sure to keep the overall volume of dry ingredients about the same, or else you’ll need to add more oil and honey. If you want to add dried fruit, this is usually best added after the granola is baked. Just make sure to stir it in before it cools and clumps up.
I consider this granola to be moderately sweet; you can use more or less sugar to suit your preferences.
How to Make Honey, Cardamom and Pistachio Granola
Prepare for Baking
Preheat the oven to 300 degrees Fahrenheit, or about 150 degrees Celsius. Line a large baking sheet with parchment paper.
Mix Ingredients
Add all ingredients to a large bowl and stir until well combined. You may find it easier to combine evenly if you stir the dry ingredients together first, and then add the honey and olive oil.
Bake
Spread the mixture evenly on the prepared baking sheet and bake for 15 minutes. Stir, then bake for another 10 minutes, or until golden. If you want your granola darker, you can bake for another 5 minutes or so. Remove from oven and allow to cool.
Serve or Store
This granola will stick together once cool. This lets you choose to break it into granola clusters if you like, or else you can break it up further into smaller pieces (you can do this with you hands; it should break up easily). You can serve now or transfer to a storage container, where it will stay good for at least two weeks.
Honey, Cardamom and Pistachio Granola
Ingredients
- 1 3/4 cups rolled oats not quick cooking
- 1/2 cup shelled pistachio halves unsalted
- 1/4 cup chopped walnuts
- 2 tablespoons sesame seeds
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 tablespoons brown sugar or more to taste
- 1/4 cup honey
- 3 tablespoons extra virgin olive oil or other cooking oil
Instructions
- Preheat oven to 300°F (or 150°C) and line a large baking sheet with parchment paper.
- In a large bowl, mix together all ingredients until well combined.
- Spread mixture evenly on prepared baking sheet and bake for 25 minutes, stirring after 15. If you want your granola a little darker, you can add another 5 minutes or so.
- Allow to cool and transfer to an airtight container. Upon cooling, this granola will stick together so you can break it up into small pieces or larger clusters, depending on your preference.
Notes
- This granola will keep at room temperature for at least 2 weeks.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!