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Jess’s Orange & Cardamom Granola

 Floral, sweet and wholesome, this orange and cardamom granola packs a healthy punch with oats and barley or farro grains. 

orange and cardamom granola

Raise your hands if you love breakfast! If you’re a granola lover, as I am, this cardamom-laced orange granola is for you.

Floral and fragrant with subtle sweetness from the honey, this granola is both the perfect snack food and a dreamy breakfast option.

Farro and pearl barley are both lovely and under-utilised grains in breakfast, providing both crunchiness and chewiness.

However, if these are not to your taste, feel free to add more oats. 

View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

orange and cardamom granola

Frequently Asked Questions

What grains can I use instead of farro or barley?

Buckwheat groats (kasha), millet or more oats can be used here.

Can I replace the honey with sugar?

You can replace the honey with 150g sugar. Melt the sugar with 40ml of orange juice from the zested oranges, along with the oil, and proceed with the recipe as directed.

What can I serve the granola with?

Serve this with a yoghurt of choice, fresh fruit, Rose Baked Plums, Poached Pears or homemade rice milk

 

orange and cardamom granola
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orange and cardamom granola

Jess’s Orange & Cardamom Granola


  • Author: Jess Bunn
  • Total Time: 35 Minutes
  • Yield: 1.7 Litre Jar
  • Diet: Vegetarian

Description

Fills a 1.7 litre jar

View the cook-along video here


Ingredients

Units
  • 2 1/4 cups/250g jumbo rolled oats
  • 200g farro or pearl barley (or more oats)
  • 65g/1/3 cup oil
  • 125ml/180g honey
  • 2 oranges zested
  • 1/2 cup/80g seed mix
  • 150g bag shelled pistachios (optional)
  • 2 cardamom pods
  • 1/2 tsp to 1 1/2 tsp of sea salt

Instructions

  1. Crush the cardamom pods in a pestle and mortar to release the black seeds within. Remove and discard the green pods and crush the seeds with the pestle and mortar until fine.
  2. Add the honey and salt to a saucepan and heat until runny. Remove the pan from the heat then add the orange zest, cardamom and oil and stir to combine.
  3. To a bowl add the oats and grain of choice.
  4. Stir the salt and infused honey oil through the oats and barley. Make sure to coat all the grains.
  5. Evenly spread the mixture on a large baking tray lined with baking paper. Make sure the granola is spread no more than 1.5cm deep to ensure it cooks and crisps evenly. If your tray is too small to accommodate this, use two.
  6. Bake at 150 degrees for 20 minutes. Stir at the halfway mark
  7. Add the nuts and seeds and bake for further 10-15 minutes, until the nuts are cooked and the granola is golden brown. Keep an eye on it because it can burn easily.
  8. Remove the granola from the oven and allow it to cool.
  9. Store in an airtight container for up to two weeks (if it lasts that long!)
  • Prep Time: 5 Minutes
  • Cook Time: 20-30 Minutes
  • Category: Breakfast
  • Method: Bake

Nutrition

  • Serving Size: 1
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