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!

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 ~

4 from 3 votes

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!
Course breakfast cereal
Cuisine American
Calories 272.19kcal
Author Sue Moran


  • 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


  • Set oven to 350F
  • Mix the oats, cardamom and sesame seeds in a bowl.
  • Whisk the oil, honey and vanilla together and pour over the oats, tossing well until all the oats are evenly coated.
  • 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.
  • 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.


Calories: 272.19kcal | Carbohydrates: 31.64g | Protein: 6.03g | Fat: 15.15g | Saturated Fat: 1.67g | Sodium: 2.83mg | Fiber: 3.99g | Sugar: 12.61g
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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!


You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • 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
    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.

1 2

Sharing is Caring

Help spread the word. You're awesome for doing it!


Get my tips, tricks & recipes for easy

foolproof baking


logo png