Apple, Cardamom and Stem Ginger Granola

• mixed nuts↗100g g

  (used whole forest nuts, pistachios, almonds and pecans)

• cardamom pods15

  or ½ tsp ground cardamom

• vegetable oil↗50ml ml
• maple syrup↗100ml ml
• honey↗75ml ml
• stem ginger↗3 кульки

  chopped, plus 2 tbsp syrup

• vanilla extract↗2 tsp tsp
• rolled oats↗300g g
• mixed seeds↗50g g

  (used sunflower, pumpkin and flax)

• ground cinnamon↗1 tsp tsp
• soft dried apple rings↗50g g

  roughly chopped

• raisins↗50g g

  or dried cranberries

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C (140 °C with convection) or gas mark 3 and line a large baking tray with parchment paper. Roughly chop the nuts, leaving large pieces. Open the cardamom pods and lightly crush the seeds in a mortar to release their aroma.

2. 2

   In a large bowl combine the vegetable oil, maple syrup, honey, ginger syrup and vanilla extract. Add the sliced ginger stems, rolled oats, mixed seeds, ground cinnamon, chopped nuts, crushed cardamom and ½ tsp sea salt. Mix until all ingredients are coated with the syrup mixture.

3. 3

   Spread the homogeneous mixture onto the prepared tray and level it evenly. Bake for 20 minutes, then stir with a spoon and bake for another 10 minutes, until the granola turns golden. Let it cool in the oven without stirring — the larger granola will stay crunchy; if you prefer a finer texture, stir it occasionally while cooling. After cooling, add the dried fruit and stir again. Store in an airtight glass jar for up to a month.