Pistachio Cardamom Granola




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Pistachio Cardamom Granola ~ a crunchy homemade granola made with a decidedly Middle Eastern flair.  This is a breakfast cereal with a sophisticated flavor you won’t find in your supermarket!

pistachio cardamom granola in a silver bowl with spoon

Some of my favorite recipes start out as a burning desire to taste a simple combination of flavors.  Pistachio and cardamom are paired up in desserts from India to Greece, and all over the Middle East, where pistachio trees originated, but not so much here.  It’s too bad, because thanks to the California climate we actually have access to a good supply of fresh pistachio nuts.

But American pistachios didn’t come on the market until the 1970s, and even today you have to hunt and peck through any nut mix to find one or two bright green gems.  And when you do find them in stores they are usually heavily salted.  I guess I should be happy that those awful red dyed shells are a thing of the past.

It’s worth the effort to try to find a bag of unsalted nuts in their shells. They have an unusual sweet flavor that comes through when it’s not masked by all that salt.  The color is much brighter, too.  And it’s fun to see your treasure pile of green nuts grow as you pop them out of their shells.

Today I used ground cardamom for convenience, but if you really want the full experience of the aromatic cardamom flavor, roast and grind your own seeds.  Just crack the pods open with a rolling pin, roast them in a dry pan until fragrant, and then remove and grind the little black seeds in a coffee grinder.  You can get the step by step directions in my Cardamom and Coffee Pound Cake post.

I used jumbo golden raisins for a color contrast and sweetness, but apricots, dates or figs would be good, too.   I usually put everything but the kitchen sink into my granolas, but here I want to keep the extras minimal to focus on the cardamom and pistachio.

This is the perfect granola to pair with Homemade Coconut Milk Yogurt for an exotic breakfast.

Pistachio cardamom granola with homemade coconut milk yogurt

Pistachio Cardamom Granola with homemade coconut milk yogurt


If you love cardamom, try these other cardamom recipes from the archives ~


Pistachio Cardamom Granola
Rate this recipe
2 ratings

Prep Time: 10 minutes

Cook Time: 15 minutes

Category: breakfast cereal

Cuisine: American

Yield: serves 8

Calories per serving: 272.19 kcal

Fat per serving: 15.15 g

Saturated fat per serving: 1.67 g

Carbs per serving: 31.64 g

Protein per serving: 6.03 g

Fiber per serving: 3.99 g

Sugar per serving: 12.61 g

Sodium per serving: 2.83 mg

Pistachio Cardamom Granola

Pistachio Cardamom Granola ~ a crunchy homemade granola made with a decidedly Middle Eastern flair.  This is a breakfast cereal with a sophisticated flavor you won't find in your supermarket!

Ingredients

  • 2 cups old fashioned rolled oats
  • 1/4 cup sesame seeds
  • 1 tsp cardamom
  • 1/4 cup almond oil
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • 2/3 cup jumbo raisins
  • 2/3 cups roasted unsalted pistachios, rough chopped

Instructions

  1. Set oven to 350F
  2. Mix the oats, cardamom and sesame seeds in a bowl.
  3. Whisk the oil, honey and vanilla together and pour over the oats, tossing well until all the oats are evenly coated.
  4. Spread out the oat mixture on a dry baking sheet and bake for about 15 minutes, stirring every 5 minutes. Watch it at the end, it can burn quickly.
  5. When the oats are golden brown, remove from the oven and add the nuts and raisins. Let cool completely on the baking sheet, then store in an airtight jar.

Notes for Pistachio Cardamom Granola:

  • I usually toast the nuts along with the oats in granola recipes, but since most pistachios are already roasted I left them out.  If you do find raw pistachios, add them to the oats at the beginning.

 

Thanks for pinning!

 

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23 Comments

    Leave a Reply

  • Reply
    Sparki Beltran
    February 11, 2015 at 3:29 pm

    Regarding this recipe, where do I gets almond oil. Is it sweet? Thx, sparki

  • Reply
    shannon weber
    March 30, 2013 at 12:18 pm

    Ha YES! i completely remember the red food dyed ones from what…like the eighties? Mom doesn’t love pistachios so we never had them, but i always wondered why anyone felt the need to dye them.
    and you’re right: SO difficult to find unsalted pistachios; i can’t find them in my normal grocery store, so i have to head out to either Whole Foods or another natural foods store to hunt for them. I love this granola; so filled with color, and tons of things i like in it (and i’m always happy with a new granola recipe to try, but you know that. I’m making this very soon.)

  • Reply
    SavoringTime in the Kitchen
    March 27, 2013 at 8:54 pm

    I adore pistachios and could eat a whole bag myself! What a delicious granola and I love the idea of cardamom in it too.

  • Reply
    Carol | a cup of mascarpone
    March 26, 2013 at 1:06 am

    What a delicious combo of flavors, and beautiful colors for granola, Sue! Love it!

  • Reply
    grace
    March 25, 2013 at 7:06 pm

    my problem with this is that i would promptly pick out all the pistachios and eat them, leaving everything else behind for a less enjoyable (but still delicious!) yogurt topping. :)

  • Reply
    Laura Schroeder
    March 22, 2013 at 1:58 pm

    this is almost to scenic to eat, thanks for the inspiration…brilliant

  • Reply
    Joy Bee
    March 22, 2013 at 12:18 am

    This sounds so good. I love cardamon, and pistachios too. Great recipe.

  • Reply
    Averie @ Averie Cooks
    March 21, 2013 at 10:30 pm

    cardamom, almond oil, big golden raisins…this is just the most beautiful looking granola, Sue!

  • Reply
    Inside a British Mum's Kitchen
    March 22, 2013 at 1:31 am

    Oh Sue! this is like a party at breakfast time! wonderful :)
    Mary x

  • Reply
    annie
    March 22, 2013 at 1:04 am

    This sounds and looks so good….I’m adding this to my Easter Brunch menu! I love all of the photos, but my fave is that last one…in a crystal bowl on slate…so pretty.

  • Reply
    Eileen
    March 21, 2013 at 6:02 pm

    What a great granola combination! The flavors almost read like a Middle Eastern tagine–but then the cardamom makes me think Scandinavia. I wonder if there are any dried lingonberries to be found int he stores…

  • Reply
    From Beyond My Kitchen Window
    March 21, 2013 at 10:28 pm

    Your granola is so much more exotic than the everyday granola I make. I must take a walk on the wild side and break out of my average box. Gorgeous photos.

  • Reply
    Amy
    March 21, 2013 at 8:39 pm

    Love that you added cardamom! I bet it smells so good!!!

  • Reply
    La Table De Nana
    March 21, 2013 at 7:49 pm

    Pretty darn gorgeous granola..Love the pistachios~

  • Reply
    Tricia Buice
    March 21, 2013 at 7:28 pm

    Very nice! I adore pistachios and wish they weren’t so expensive. I made pistachio paste some time ago and found 1/2 still in my freezer. While it won’t help me make your wonderful granola it will end up in something sweet this weekend. I am also going to look up information about the almond oil – sounds interesting!

    • Reply
      Sue/the view from great island
      March 22, 2013 at 6:44 pm

      I’d love to taste pistachio butter, I might have to make some just to satisfy my curiosity. And the almond oil I used was actually toasted almond oil because that’s what I had, and it almost had a toasted sesame oil flavor.

  • Reply
    Nicole Pearce
    March 21, 2013 at 5:32 pm

    and coconut yogurt too? Brilliant! :)

  • Reply
    Ruth
    March 21, 2013 at 4:59 pm

    Wow! This is right up my alley. I too love pistachios and cardamom. I’ll put cardamom into everything from tea to bread.