NUTTY CARDAMOM COCOA GRANOLA | dolly and oatmeal

cozy granola season has arrived! as soon as september/october roll around i’m usually making a few batches, while also making some equally cozy nut milks. it always feels like the right move to gently ease into fall.

today we’re making this cardamom-spiced cocoa granola. it’s crunchy and nutty, and chocolate-y, with a subtle spice that makes your kitchen smell like autumn. we start by making the chocolate mixture - combining coconut oil, maple syrup, and cacao powder over a low heat to get everything nice and smooth. then we toss a variety of nuts and seeds (please feel free to sub in what you have/like), and cacao nibs together. everything gets mixed together and covered in the chocolate sauce. from there it gets a little bake time in the oven. when it’s done cooking, we pan-toast the coconut, and combine everything. (coconut side note - i don’t know about you, but i love coconut flakes/shreds in granola. but when i combine it with the granola, it usually gets too burnt in the oven for my liking. this is why i’m adding the extra step to toast it in a pan.)

it’s a perfect breakfast, smoothie topper, yogurt garnish, or snack eaten right out of the jar. i hope you love this little recipe :)

nutty cardamom cocoa granola | gf & v

print the recipe!

| makes about 3 cups |

notes: you could of course use whatever nuts and seeds you have on-hand. if you don’t have cacao nibs, replace then 1:1 with something else - more nuts or seeds, or even chocolate chips if you wanna get crazy ;)

ingredients

1/4 cup coconut oil
1/3 cup pure maple syrup
1/3 cup cacao powder (or cocoa powder)
1 teaspoon pure vanilla extract
1/2 teaspoon fine salt
2 cups mixed raw chopped nuts (almonds, cashews, pecans, walnuts, etc.)
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup cacao nibs
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 cup coconut flakes

method

preheat oven to 325°F, and line a baking sheet with parchment paper.
in a small saucepan over low heat, melt the coconut oil. remove from heat, and whisk in the maple syrup and cacao powder until smooth. then whisk in the vanilla and salt.
in a large bowl, mix together the chopped nuts, seeds, cacao nibs, and spices. pour in the chocolate mixture, and use a rubber spatula to combine until everything is evenly coated.
spread the granola evenly into your prepared baking sheet. bake in the center of your oven for 30-35 minutes, stirring halfway through for even baking, until fragrant and nuts are toasted. remove from oven and let cool.
while the granola is cooling, heat a pan over medium-low heat. once hot, add the coconut and toast, shaking the pan every now and then for even toasting. add the toasted coconut to the granola, and toss together.
once cool, store in a lidded jar for up to 7-9 days at room temperature.