Bowl of granola on counter

Healthy Honey Cardamon Hazelnut Granola

Healthier than store-bought, this granola provides wholesome energy and honey, cardamom and hazelnuts make for a highly satisfying flavour combination.

Bowl of granola on counter


  • 1/3 cup honey
  • 1/4 cup canola oil
  • 2 tbsp ground cardamom
  • 5 tsp cinnamon
  • 2 tsp pure vanilla
  • 1/2 tsp salt
  • 3 cups puffed quinoa
  • 3 cups large flake oats
  • 1 1/2 cups hazelnuts, coarsely chopped
  • 1 1/2 cups pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup chia seeds
  • 1 cup dried apricots, chopped
  • 1 cup Medjool dates, chopped
  • 1 cup coconut chips, toasted


  • Position racks in top and bottom thirds of the oven, then preheat to 325°.
  • In a large bowl, whisk honey, oil, cardamom, cinnamon, ginger, vanilla and salt until smooth.
  • Add puffed quinoa, oats, hazelnuts, pumpkin seeds, sesame seeds and chia seeds. Stir well to combine and coat evenly with honey mixture. Divide onto 2 baking sheets.
  • Bake for 15 minutes. Stir mixture; switch and rotate pans. Continue baking until nuts are lightly toasted, about 15 more minutes. Let cool completely on a rack.
  • Scatter apricots, dates and coconut chips over both baking sheets; stir well to evenly incorporate.
  • Store granola in jars, air-tight containers or zip-top bags for up to a month.


Feel free to customize this recipe; almonds would work well instead of hazelnuts, and dried cranberries would be a nice substitute for dates.


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