living well one day at a time

I’m no stranger to granola.

It’s simple, tasty, satisfying, and healthy.

Before now I was, admittedly, a little bit of a stranger to hazelnut other than a flavoring ingredient in some incredibly nostalgic for me coffee creamer or the ultimate chocolate hazelnut spread (starts with an N ends with an utella).

Unless we grow up in a particularly culinarily inclined family, most of us don’t play around with ingredients growing up and by the time we make it to adulthood, we’re set in our ways. While grocery shopping recently I was confronted with the choice of almonds or hazelnuts for my next granola batch, I decided to go for it and get the hazelnuts, having no idea what else I would actually make with them and how they would turn out in granola.

I arrived home and this Hazelnut Cardamom Cranberry Granola was born.

I do a lot of breakfast meals during warmer months that aren’t necessarily warm or cozy. Fresh, homemade granola is the perfect addition to a bowl of fresh fruit, yogurt, spices, and nut milk on a warm spring morning.

Not only was this granola a success, it’s some of the best I’ve ever made (that’s why I’m sharing it with you, obviously) according to both me and those in my life who’ve tried it. In fact, it was one of my mother’s requests for mothers day, which is a stellar idea and can be copied by you for any upcoming holiday or gift. Get some pretty jars, make the granola, and you’ve got a homemade, heartfelt, cheap, delicious gift for the folks in your life.

Since making this recipe, I’ve also created roasted hazelnut milk, which turned out splendidly. Just use my recipe for Easy Almond Oat Milk and substitute all hazelnuts for the oat/nut ingredients, optionally roasting them before blending. It’s to die for, and the odds of me posting a blog about it in the future are pretty good.

HAZELNUT CARDAMOM CRANBERRY GRANOLA

• 4 cups old-fashioned rolled oats
• 1 1/2 cups raw hazelnuts
• 1 tsp fine-grain sea salt
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 cup melted coconut oil or extra virgin olive oil
• 1/2 cup maple syrup or honey
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2/3 cup dried cranberries (unsweetened)

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, hazelnuts, salt, cinnamon, and cardamom. Stir to blend.
2. Pour in the oil, maple syrup, and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola into your prepared pan and use a large spoon or spatula to spread it in an even layer. Bake until golden, about 25 minutes, stirring halfway through. The granola will further crisp up as it cools.
3. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried cranberries. Store the granola in an airtight container at room temperature for 1-2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

If you make this pan of goodness (Hazelnut Cardamom Cranberry Granola), post a photo and tag me over on Instagram. Seeing you all enjoy my favorite recipes is a day-maker, every time.

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See you there 😉