Vanilla and Cardamom Granola
This is my new favourite granola – it’s lightly spiced with vanilla and cardamom, and the combination of honey, olive oil and maple syrup creates the most fragrant syrup in which the oats, nuts and seeds are coated in.

Vanilla and Cardamom Granola
Ingredients
- 120g olive oil
- 130g honey
- 165g maple syrup
- 1 vanilla pod
- 4 cardamom pods
- 400g jumbo oats
- 100g almonds, roughly chopped
- 100g hazelnuts (skins removed), roughly chopped
- 80g pumpkin seeds
- 80g sunflower seeds
- 80g coconut flakes (optional)
Instructions
- Preheat the oven to 150C.
- Stir together all of the dry ingredients (oats, nuts and seeds) in a large bowl.
- Put the olive oil and honey in a saucepan with space for the mixture to rise up.
- Split the vanilla pod down the middle lengthways and use the back of the knife to scrape out the vanilla seeds. Add both pod and seeds to the saucepan.
- Crush the cardamom pods to release the seeds inside. Grind the seeds with a pestle and mortar until they become a fragrant powder. Add the pods and powder to the saucepan.
- Bring the spiced olive oil/ honey mixture to the boil and let it bubble for 20 seconds whilst whisking. Turn off the heat and whisk in the maple syrup.
- Pour the syrup over the dry ingredients and stir until everything is evenly coated.
- Line a baking tray with baking parchment. Spread the granola on the tray to form an even layer.
- Bake in the oven for 40-45 minutes, stirring every 10 minutes. Stir through the coconut flakes for the last 10 minutes.
- When the granola is golden, take it out of the oven and leave to cool completely. This will allow the granola to clump together.
- When the granola is completely cool, put it into a sealed jar and store in a cool, dry place. The granola will keep for a few weeks but it’s best eaten fresh!
Notes
- To remove the hazelnut skins, roast the hazelnuts at 180C for 15 minutes. Allow the hazelnuts to cool slightly before putting them in a clean towel and rubbing them together to help the skins fall off.
- I like to eat my granola for breakfast (or as a snack!) with greek yoghurt, berries and my almond & espresso butter – delicious! I’d love to hear about any combinations you try and pictures are always lovely to see, so please comment below or drop me a message when you make this granola.