Lemon Cardamom Coconut Granola
- 2 1/2 cups rolled oats
- 1/2 cup unsweetened flaked coconut
- 1/4 cup sliced Almonds
- 1/2 cup honey
- 1/4 cup butter, unsalted - melted
- 1 tablespoon grated lemon zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- yogurt, greek
- fresh fruit and honey
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 300º F. Line rimmed baking pan with parchment paper.
In large bowl, stir together oats, coconut and almonds. In small bowl, whisk honey, butter, lemon zest, vanilla, cardamom and salt until well combined. Pour honey mixture over oat mixture and stir until very well combined (all oats should be moistened).
Pour granola mixture onto prepared pan and spread evenly. Transfer to oven and bake 40 to 45 minutes or until golden brown and crunchy, stirring every 15 minutes. Transfer pan to cooling rack to cool granola completely before transferring to sealed container and storing up to 1 week.
Serve granola with yogurt, fruit and honey.