If there's something the pandemic taught us, it's that there's nothing better than homemade granola! This recipe by Lea Toubian is made unique with cardamom and is free of refined sugars.
- ¾ cup cashews (105 g)
- ¾ cup almonds (105 g)
- ½ cup hazelnuts (60 g)
- ½ cup quinoa (90 g)
- 1 cup oats (80 g)
- 4 tbsp chia seeds
- 2 tbsp sesame seeds
- 2 tsp cinnamon
- 1 tsp cardamom, more if not freshly ground
- 1 ½ tsp salt (reduce to ½ tsp if using salted nuts)
- ¼ cup of olive oil (53 g)
- ¼ cup honey or date syrupy (depending on preference) (70-85 g)
*Note: You can use any combination of seeds and nuts, as long as the total volume is about 3.5 cups!
Beware that the metric measurements may not be accurate if you use different ingredients.
- Preheat the oven to 300°F.
- Add nuts to a food processor and pulse for 30-45 seconds until they are broken into coarse chunks.
- Add the oats, quinoa, seeds, spices, and salt to the food processor and pulse again 3-5 times. You’re looking for a mixture of mostly fine pieces with a few medium-sized chunks throughout.
- Pour the mixture into a bowl. Sort through it and pick out any too-large pieces or whole nuts, and add those back to the food processor. Pulse a few more times until they have been broken down and add them back to the bowl.
- Add the olive oil and honey and mix well.
- Spread onto a parchment lined baking sheet and pack tightly into a layer ¼ to ½ inch thick.
- Bake for 23-27 minutes, or until lightly golden brown.
- To get big clusters, let the granola cool completely before breaking up and storing in your INKA Food Containers.
Recipe and food styling by Lea Toubian – founder of @thehungryflea