My sister Rebe and I went on a little adventure in Vermont a few weeks ago. We stayed on a goat farm with the happiest goats we’d ever met. They were so friendly, came right up to you, and begged for you to scratch them on the head.
I briefly wrote about this in a post last week, and my mom emailed me saying “you can’t just say you stayed on a goat farm and not show pictures!” So… here are our goat friends:
So now, I can add 2 goats to my list of farm animals I want one day. The complete list is:
OK it’s a short list, but it’s manageable. 🙂
OK so when Rebe and I were on our goat adventure, she brought this insane Cardamom Granola. It was perfect- slightly spiced and aromatic. Crunchy and delicious, and, as only the best granola is, not too sweet.
So I straight up asked her for the recipe. And, being the best sister ever, she kindly shared it with me to put on the blog. Because it’s that good!
So here you are, loves: Rebe’s chai-spiced Cardmom Granola.
I dare you to whip up a batch and tell me it’s not the best ever.
For the granola
- 1/3 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut
- 1/2 cup chopped pistachios
- 2 tablespoons chia seeds
- 3 cup rolled oats
For the parfait
- 6 oz Chobani plain non-fat greek yogurt
- 1/4 cup blackberries
- 2 tablespoons blueberries
- honey, for drizzle (optional)
Preheat oven to 350ºF. In a large bowl, mix all ingredients together until well combined.
Spread on a parchment-lined baking sheet in an even layer.
Bake, stirring after 10 minutes, until slightly golden, about 20 minutes. Let cool before transferring to a container. Will last for 2 weeks.
Spoon 1/4 cup of granola into the bottom of a small glass jar. Carefully scoop in 6 ounces of greek yogurt. Top with a handful of fresh blackberries and blueberries, then about 1 tablespoon more of granola, then honey.
This post is sponsored by Chobani. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!