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Cardamom and Chia Seed Granola

Cristina Soriano

One of my best friends, Leila, is not only a certified chef, but the most domestic goddess I know- I am inspired by her daily. She shared this recipe for granola (knowing that it's an addiction of mine), and I thought to share her wealth of culinary knowledge with you. 

As a recipe writer for Blue Apron, many of her scrumptious recipes are on the Blue Apron blog- a bookmarked website I read daily, and suggest you do too!

4 cups rolled oats (if you’re keeping the granola gluten-free, make sure your oats say gluten-free on them!)
1 cup raw buckwheat groats
3/4 cup raw almonds
3/4 cup unsweetened coconut flakes
1/2 cup chia seeds
1/2 cup coconut oil
2/3 to 1 cup maple syrup (depending how sweet you’d like it to be)
2 teaspoons ground cardamom
1 teaspoon vanilla extract
2 teaspoons sea salt flakes


Preheat the oven to 350°F. Combine the dry ingredients: Coarsely chop the almonds. In a large bowl combine the rolled oats, buckwheat groats, coconut flakes, chia seeds, and chopped almonds and toss to mix thoroughly. Set aside.

In a microwave-safe bowl or non-reactive pot combine the coconut oil, maple syrup, cardamom, and vanilla extract. Heat the mixture, whisking frequently, 2 to 3 minutes, or just until the coconut oil has melted and everything is thoroughly combined. Remove from the heat.

Pour the coconut oil mixture over the oat mixture, sprinkle with the sea salt flakes, and gently mix to thoroughly combine all the ingredients.

Line a baking sheet with parchment if you have some around. Pour the granola onto the sheet and bake for 15 minutes. Turn the oven to 400°F, stir the granola to ensure even browning, and bake for an additional 15 to 20 minutes, stirring again after 10 minutes, and keeping a close eye to be sure the granola doesn’t burn.


Allow the granola to cool on the baking sheet for at least 1 hour…if you can! Enjoy with yogurt, milk, and fruit.


The recipe and photos are taken from the Blue Apron Blog.