The heady scent of cardamom has long been entwining its tendrils around me. Unmistakable in scent, and almost tea like in fragrance, its fresh and floral notes have led me to purchase unending packets of it. I’m finding excuses to put it in almost every sweet dish I make, and it was only a matter of time before I used it to flavour my homemade granola.
I’ve been adding cardamom to my coffee recently, inspired by the tradition of a spiced Turkish coffee. Confident that it was a flavour match I liked – and knowing I’d be eating this granola on my morning yoghurt with a cardamom coffee in hand – I decided to double down on my morning ritual by also using coffee as a key flavour.
I know it is common practice in most coffee related recipes to use instant coffee, but I’m just not a fan (this is likely related to growing up Italian on shots of espresso). You can’t simply pour espresso coffee over the granola mix and throw it in the oven however, so given granola usually uses honey, what you need to do is make a coffee syrup from espresso first that has the same viscosity as honey so that it coats the oat mixture without wetting it.
WARNING: Coffee syrup made from espresso is highly addictive. It is perfect on ice cream, as the base for an iced coffee, drizzled on pancakes etc. – you have been duly warned.
If you’ve been following along at home in recent years, you may know that I’m not a fan of dried fruit in my granola – or in anything really. I’m all about crunch and texture and I love crisp foods. Given dried fruit is the enemy of crunch, it has no place being in my granola. That being said, if you want dried fruit in your granola, feel free to add it. I’ll just pretend you didn’t.
Not just perfect for your breakfast yoghurt and fruit, why not try using this granola in other ways:
- Added to your muffin or pancake mix prior to cooking
- Used to make a streusel topping for your fruit crisps
- Sprinkled on your chia seed pudding after setting
- Made into breakfast bars (for a coffee infused breakfast on the go)
Coffee and Cardamom Granola
- 2 cups espresso coffee
- 2 cups sugar
Coffee and Cardamom Granola
- 3 cups rolled oats
- 100g macadamia nuts, halved
- 100g slivered almonds
- 1/3 cup sesame seeds
- 1/2 cup raw pepitas
- 3/4 cup coffee syrup
- 1 tablespoon ground cardamom
- 2 tablespoons maple syrup
- 1/2 teaspoon sea salt flakes
Stir together espresso and sugar in the medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer for 15 minutes, or until the mixture has reduced by half and thickened to a syrup. Set aside to cool completely and then store in the fridge for up to 1 month.
COFFEE AND CARDAMOM GRANOLA
Preheat oven to 180° Celsius (350° Fahrenheit). Line two large baking sheets with paper and set aside.
In a large bowl mix oats, macadamia nuts, almonds, sesame seeds and pepitas and mix well. Combine the coffee syrup, cardamom, salt and maple syrup in a small bowl and mix until well combined. Pour the mixture into the large bowl over the other ingredients and using your hands, mix well until the coffee syrup and has coated all the dry ingredients.
Divide the mixture between the two large baking trays making sure to keep the mixture in one thin layer on each tray. Bake the trays in the oven for 30 minutes (or until mixture is golden), stirring every 10 minutes and swapping tray positions in the oven each time for even toasting.
Remove from oven and allow to cool on the trays. Once cooled, stir the muesli to separate any pieces that have clumped together and store in large jars or airtight containers until ready to use.
The gorgeous 0.5L and 0.25L Vintage Preserve Jars featured in this post are from Kilner Jars with thanks.