As you read this RJ and I are practicing our extraordinarily poor Spanish on the unsuspecting population of Buenos Aires, and in a few days will be setting off to hike the Inca Trail. Conveniently, Katherine Martinelli is here with a gorgeous granola to keep you well fed!
I’ve admired Katherine’s blog for ages and regularly link-up in her weekly blog hops. We had hoped to meet in person in NYC this year during both our trips home but schedules didn’t quite synch-up. So instead, she’s here to share a recipe with all of you while I’m off galavanting around the world.
This granola would be a perfect treat to pack as a snack for a few days of trecking in Peru – unfortunately for me it lives here and not in my bag! Lucky for you though – you can go and make some up this very moment.
Thanks again Katherine, great to have you here!!
I am so thrilled to be guest posting at 84th & 3rd while JJ is on her much deserved vacation and homecoming to America-Land. What a trip! I know what it’s like to live far from home, and how great it is to return as a visitor – you see everything with fresh eyes and appreciate it in a way that’s much more difficult when it’s all part of your daily grind. While I’m bummed that we didn’t overlap in New York, I’m glad to help JJ virtually hold down the fort.
I know that while JJ enjoys a sweet treat like the rest of us, her recipes always have a much-admired healthy spin. So I decided to share this delicious and healthy granola with you. I’m obsessed with the stuff, and as soon as it learned how easy it is to make I haven’t bought store-bought granola. Commercial granolas tend to be too sweet for me and while they claim to be virtuous are often high in sugar and preservatives. When you make your own granola, you get to make it taste exactly how you like, and you know what’s in it.
Granola is basically just rolled oats that are tossed with some kind of fat (I used coconut oil) and whatever flavorings you want and baked. The aroma of this granola, redolent with lightly spiced honey, baking in the oven is sheer joy. It may seem like ½ teaspoon of cardamom is not enough, but it’s a strong spice and you can taste it in every bite of the granola. I love the crunch and flavor that it adds to my morning yogurt.
This recipe is also infinitely adaptable. Instead of pistachios try walnuts or cashews, swap maple syrup for the honey, or flavor it with cinnamon and ginger.
I hope you’ll stop by my weekly blog hop. This week’s theme, inspired by this granola, is honey! Swing by and link up. I’d love to see you there. Thanks for having me JJ!
By Katherine from KatherineMartinelli.com
- 2 1/2 c (275g) rolled oats
- 1/2 c (50g) roughly chopped shelled pistachios
- 1/2 tsp ground cardamom (from 10 green pods)
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 c honey
- 1/3 c (80 ml) coconut oil
Preheat oven to 180C / 350F.
Stir together oats, pistachios, cardamom, ginger, and salt in a large bowl.
Add honey and coconut oil and toss so that every oat is coated.
Spread on a parchment-lined baking sheet and bake for 20 to 30 minutes (depending on how crunchy you like it), or until the oats are golden brown. Toss midway through if the edges start to brown.
Remove the granola from the oven and spread around with a spatula. Allow to cool partially on the sheet, then, when cool enough to handle, transfer to an airtight glass jar to store. Allow to cool fully before sealing. It will keep at room temperature for a few weeks.
- Take the granola out of the oven when it still seems just a tad underdone. It will continue cooking on the sheet and will get harder and crispier.