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. 🙂
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.
How to make granola
Homemade granola is an underrated breakfast item. It takes less than 10 minutes of hands-on prep work (seriously!) and is actually really good for you! Rebe’s cardamom granola recipe uses maple syrup to sweeten everything up, and it has a healthy dose of aromatic spices like cinnamon and ginger to amp up the flavor.
To make this chai-spiced granola, simply mix everything together in a large bowl and then spread it out on a parchment paper-lined baking tray. Bake the granola for around 20 minutes, making sure to stir it halfway through to prevent the granola from getting too dark in places.
So easy, right? My one word of caution is to make sure that you’re using rolled, or old-fashioned oats. Steel cut and instant oats will not work out in this granola recipe!
How to store granola
This granola can be kept in a sealed container on your countertop for up to 2 weeks. You can also freeze granola in freezer-safe baggies for up to 3 months. When you’re ready to eat the granola, portion out however much you want and let it thaw for 5 or so minutes on your counter (really, you just want to make sure you’re not cracking down on a frozen chunk of pistachio).
Assembling the yogurt granola parfaits
These cardamom granola parfaits look stunning, but take just a few minutes to assemble. I like to scoop some of the granola onto the very bottom of the bowl before topping it with layers of Greek yogurt, berries, and honey. Layering the yogurt granola parfaits like this means that you’ll get a little bit of everything in every single bite — sweet berries, crunchy granola, sticky honey, and tangy yogurt. If you’re packing a granola parfait as a snack for later in the day, I’d leave the granola on top so it doesn’t get soggy.
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.
More healthy breakfast recipes from Broma Bakery:
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!