Naturally sweetened with honey and made with heart-healthy extra virgin olive oil, this Low-Sugar Honey Cardamom Granola is the perfect blend of spices. Crunchy, lightly spiced, and absolutely addictive, it’s a versatile topping for yogurt, smoothie bowls, or oatmeal—or delicious on its own!
I’ve always loved a good granola—it’s easy to make, endlessly customizable, and works for breakfast, snacks, or even dessert! Sometimes I crave a chunky, nut-packed granola, but other times, I want something lighter, where the oats take center stage.
This honey cardamom granola fits the bill perfectly. It’s a low-sugar option that still tastes wonderfully sweet, thanks to the honey and warm spices like cardamom and cinnamon. Plus, the olive oil gives it a subtle richness without overpowering the flavor.
The best part? You can make this recipe your own with simple substitutions or add-ins, so it works with whatever you have in your pantry.
Why You’ll Love Low-Sugar Honey Cardamom Granola
This granola is everything I love in a homemade granola recipe—lightly sweet and perfectly spiced. With just a touch of honey, it’s naturally sweetened without being overpowering, allowing the warm flavors of cardamom, cinnamon, and vanilla to really stand out.Â
What sets this granola apart is the use of olive oil. Not only is it a healthier fat, but it also helps create the perfect crunch and adds a subtle richness that pairs so well with the spices.Â
This granola is also incredibly versatile—it’s amazing sprinkled on yogurt, stirred into oatmeal, or just enjoyed straight from the jar. However you decide to eat it, this granola is sure to become a favorite in your kitchen!
Ingredients & Substitutions
- Rolled Oats: Use old-fashioned rolled oats for the best texture. Avoid quick-cooking or steel-cut oats.
- Extra Virgin Olive Oil: Adds a subtle richness and pairs beautifully with the honey and spices. You can substitute canola, vegetable, or melted coconut oil if needed.
- Honey: Provides natural sweetness. For an extra-special touch, try high-quality honey from a local farmer’s market.
- Cardamom & Cinnamon: These spices are the stars of this recipe. If you’re new to cardamom, it’s worth adding to your pantry—it’s fantastic for baking!
- Vanilla Extract: Adds depth and sweetness. Use real vanilla extract if possible, but imitation works in a pinch.
- Mixed Nuts: Walnuts, pecans, or slivered almonds work beautifully, but you can use your favorite nuts.
- Quinoa: Adds crunch and protein. Millet is a great substitute.
- Unsweetened Coconut: Shredded or flaked coconut adds texture and flavor. Chop flakes into smaller pieces if needed.
- Ground Flaxseed: Boosts fiber and nutrients. Almond flour works as an alternative.
- Sunflower Seeds: A great textural addition. Pepitas (pumpkin seeds) or pine nuts are excellent substitutes.
- Dried Cherries: Optional but highly recommended! Cranberries, chopped dates, or freeze-dried strawberries work well too.
How to Make Low-Sugar Cardamom Honey Granola
- Prep Your Ingredients: Chop the nuts and dried fruit into your preferred size. Set the fruit aside (it will be added after baking).
- Preheat the Oven: Heat your oven to 275°F and line a large baking sheet with parchment paper or greased foil.
- Mix the Wet Ingredients: In a small bowl, whisk together honey, olive oil, and vanilla until smooth.
- Combine the Dry Ingredients: In a large mixing bowl, stir together the oats, flaxseed, quinoa, coconut, nuts, sunflower seeds, and spices.
- Combine Wet & Dry: Pour the wet ingredients into the dry mixture and stir until everything is evenly coated.
- Spread & Bake: Spread the granola mixture evenly on the prepared baking sheet. Bake for 40-45 minutes, stirring halfway through to ensure even toasting.
- Cool & Add Fruit: Let the granola cool completely before mixing in the dried cherries. This step ensures the fruit stays chewy and doesn’t harden during baking.
How to Store Low-Sugar Honey Cardamom Granola
- Room Temperature: Store granola in an airtight container (like a glass jar) in a cool, dry place for up to 2-3 weeks.
Freezing: If you don’t plan to finish it within a few weeks, freeze it in a zip-top bag or airtight container. To defrost, let it sit at room temperature for about an hour before eating.
Love Granola? Give these a try!
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Low-Sugar Honey Cardamom Granola Recipe
Equipment
- 1 half sheet pan
Ingredients
Dry Ingredients
- 2 cups (160 g) Old-fashioned rolled oats, not steel cut or quick cook
- 1/4 cup (38 g) ground flaxseed
- 1/4 cup (43 g) quinoa (uncooked), substitute millet (uncooked)
- 1/2 cup (40 g) unsweetened shredded coconut, or coconut flakes chopped
- 1/2 cup mixed nuts or nuts of choice, chopped to the desired size (see notes)
- 1/4 cup (35 g) sunflower seeds, substitute pepitas
- 1 teaspoon ground cinnamon
- 1½ teaspoons ground cardamom
- 1/4 teaspoon Diamond Crystal kosher salt
Wet Ingredients
- 1/3 cup (113 g) honey
- 1/3 cup (79 ml) extra virgin olive oil
- 1 tablespoon pure vanilla extract
Mix-Ins
- 1/3 cup dried cherries (or dried/freeze dried fruit of your choice), roughly chopped
Instructions
- Preheat the oven to 275°F. Line a baking sheet with parchment paper or lightly greased foil.
- Combine the dry ingredients: In a large mixing bowl, stir together the oats, flaxseed, quinoa, coconut, nuts, sunflower seeds, cinnamon, cardamom, and salt.
- Mix the wet ingredients: In a small bowl, whisk the honey, olive oil, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients over the dry ingredients and mix until evenly coated.
- Spread and bake: Spread the granola mixture evenly on the prepared baking sheet. Bake for 40-45 minutes, stirring halfway through, until golden brown and fragrant.
- Cool and add mix-ins: Let the granola cool completely on the baking sheet. Stir in the dried cherries once cooled.
Notes
- Nuts: Walnuts and pecans are excellent choices, but slivered almonds, cashews, or macadamia nuts also work well.
- Coconut: If using sweetened coconut, reduce the honey to ¼ cup to avoid excess sweetness.
- Oil substitutions: Coconut oil, canola oil, or vegetable oil can be used instead of olive oil.
- Storage: Store granola in an airtight container at room temperature for up to 2 weeks.
1 comment
OBSESSED with this granola recipe – not too sweet, just what I was looking for!!!