Author: This pistachio cardamom granola recipe is lightly sweet, perfectly crunchy, and infused with warm, aromatic cardamom. Made with simple pantry ingredients and ready in under 30 minutes, this easy homemade granola is delicious sprinkled over vegan yogurt, served with plant-based milk, or eaten straight from the jar.
Move over cinnamon, there's a new cozy spice in town! Cardamom is one of my favorite warming spices, I love adding it to anything with oats or baked goods. It's cozy but also slightly citrusy, and that flavor really shines in this pistachio cardamom granola. With crunchy pistachios and maple-sweetened oats, this quick and easy granola recipe is simple but incredibly satisfying, with a slightly fancy feel that makes everyday breakfasts a little more special. This is one of those recipes that makes your kitchen smell amazing while it bakes.
Why This Pistachio Cardamom Granola Recipe Is So Good
- Warm, aromatic flavor: Cardamom adds a beautiful depth that makes this granola feel special and out-of-the-ordinary (in the best kind of way).
- Perfectly crunchy texture: Baking the oats and pistachios together creates toasty flavors that get crispy-crunchy as they cool.
- Simple pantry ingredients: You only need 7 simple pantry ingredients.
- Quick to make: From mixing bowl to oven to crunchy granola ready for snacking in under 30 minutes!
- Versatile: Enjoy this pistachio cardamom granola with dairy-free yogurt, your favorite plant milk, smoothie bowls, as a topping for vegan pancakes, or by the handful. (Be warned, if you eat it straight from the jar, it's hard to stop!)
Ingredients for Pistachio Cardamom Granola
- Maple syrup: For sweetness, of course, but also to help bind the granola together.
- Coconut oil: Adds richness and helps the granola toast evenly for that perfect crunch.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Ground cardamom: Make sure yours is fresh and fragrant when you open the jar.
- Salt: Just a pinch balances the sweetness.
- Rolled oats: Also known as old-fashioned oats.
- Raw shelled pistachios: Roughly chop these before adding them to the granola.
How to Make Pistachio Cardamom Granola
- Mix the Wet Ingredients: In a large bowl, stir together the maple syrup, melted coconut oil, vanilla extract, cardamom, and salt.
- Add the Dry Ingredients: Add the rolled oats and chopped pistachios, stirring until everything is evenly coated.
- Bake: Spread the mixture into an even layer on a parchment-lined baking sheet. Bake at 325ºF for 15 to 20 minutes, stirring halfway through, until lightly golden and fragrant.
- Cool: Let the granola cool completely on the baking sheet. As it cools, it will get crispier! Transfer to a jar or airtight container.
Tips and Variations
- Extra citrusy: Add a little orange zest along with the maple syrup for a bright citrus note that pairs beautifully with the cardamom.
- Extra cozy: Stir in a small pinch of cinnamon for even more warmth.
- Oil-free option: Replace the coconut oil with an additional 1 to 2 tablespoons maple syrup. The granola will still bake nicely but will be slightly less crisp.
- For the best texture: Spread the granola in an even layer and don't overcrowd the pan. This helps it toast evenly so you get a mix of lightly crisp oats and little crunchy bits.
My Favorite Ways to Use Granola
This granola is delicious:
- Sprinkled over vegan yogurt
- Served with oat milk like a cereal
- On top of smoothie bowls
- Scattered over fresh fruit, vegan waffles, pancakes, etc.
- Eaten straight from the jar as a snack (I love snacking on this Easy Gingerbread Granola and Pumpkin Spice Granola too!)
Storage
Store pistachio cardamom granola in an airtight container in a cool, dry place for up to 4 weeks.
For longer storage, freeze it in a freezer-safe container for up to 3 months and thaw at room temperature before enjoying.
If you try this pistachio cardamom granola recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Pistachio Cardamom Granola
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Ingredients
- ¼ cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 2 cups rolled oats
- ½ cup raw shelled pistachios, roughly chopped
Instructions
- Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, mix together the maple syrup, melted coconut oil, vanilla extract, cardamom, and salt.
- Add the dry ingredients: Stir in the rolled oats and chopped pistachios until everything is evenly coated.
- Bake: Spread the granola in an even layer on the prepared baking sheet. Bake for 15-20 minutes, stirring halfway through, until lightly golden and fragrant.
- Cool and Store: Let the granola cool on the baking sheet, it will crisp up as it cools. Transfer to an airtight container once fully cooled.
Phoenix KMA Lundstrom says
Well, well, a source of meat-free milk-free recipes that fit my lifestyle and flavor preferences. Kudos!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Phoenix! 🙂
Patty says
This was yummy, should have made a double batch!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha yes!! So happy you enjoyed it, Patty! 🙂
Melis says
This is AMAZING! My coconut oil clumped back together before I could get everything mixed and into the oven (easily distracted over here) but I figured once I stirred it halfway through it would be fine! Turned out perfect! Plan to ty with orange peel next time!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad it worked out, Melis! Orange peel sounds delicious 🙂
Jen says
That's very funny of you to suggest that this could ever last for 4 weeks. I ate the entire jar the day after I made it! I just made a second batch. Do you have suggestions for how to make it clumpy instead of fine? I love to snack on granola by itself, and it's way less messy in bigger pieces! This recipe is a keeper. My husband walked in the front door and asked what was making the house smell so good. There go my plans for making a secret batch and eating it all in private!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love this, Jen!! For bigger clusters, try pressing the granola firmly onto the pan before baking and avoid stirring too much while it bakes 🙂