Apple, cardamom & stem ginger granola

Gift this granola at Christmas for a thoughtful present. Packed with dried fruit, nuts and stem ginger, it will keep in an airtight container for up to a month

10 Servings


100g mixed nuts (we used whole hazelnuts, pistachios, almonds and pecans)
15 cardamom pods, or tsp ground cardamom
50ml vegetable oil
100ml maple syrup
75ml honey
3 balls of stem ginger, chopped, plus 2 tbsp syrup
2 tsp vanilla extract
300g rolled oats
50g mixed seeds (we used sunflower, pumpkin and linseed)
1 tsp cinnamon
50g soft dried apple rings, roughly chopped
50g raisins or dried cranberries


Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. Roughly chop the nuts, leaving plenty of chunky pieces. Crack open the cardamom pods and lightly grind the seeds using a pestle and mortar to release their aroma.

Mix the oil, maple syrup, honey, ginger syrup and vanilla in a large bowl. Add the chopped stem ginger, oats, seeds, cinnamon, chopped nuts, cardamom and tsp sea salt. Mix everything together until well coated in the syrup mixture.

Tip onto the baking tray and spread out evenly. Bake for 20 mins, then stir and return to the oven for a further 10 mins. For chunky granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir from time to time as the granola cools. Mix in the dried fruit. Will keep in an airtight container for up to a month.