Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. It’s delicious with almonds, pistachios, and dried cherries, but you can use any nuts and dried fruit you like. Serve with yogurt or milk.
The night before
Position a rack in the center of the oven and heat the oven to 350°F. Line a large heavy-duty rimmed baking sheet with parchment.
Combine the oats, almonds, pistachios, coconut, cinnamon, salt, and cardamom in a large bowl. Add the maple syrup, oil, and brown sugar and stir well. Spread onto the prepared sheet and bake until just starting to turn golden, about 15 minutes. Turn off the oven. Stir the granola mixture, return to the oven, and close the door. Let the granola sit in the oven for 6 to 12 hours.
In the morning
Transfer the granola to a large bowl, breaking up any large clumps. Stir in the dried cherries and serve. (Store leftovers in an airtight container for up to 1 month.)
nutrition information (per serving):
Per 1/4 cup;
sat fat g
Photo: Scott Phillips