Another quick recipe. Just like this granola. Quick to whip up, even quicker to eat (unfortunately). Coconut and cardamom are, hands down, one of my favourite flavour combinations on earth. I grew up eating them together, in burfi and kulfi and rice pudding. Maybe, to some degree my fascination with the combination is down to nostalgia, but it's good anyway. I promise you that.

Coconut Cardamom Granola
2 heaping cups jumbo/rolled oats
1 cup dried unsweetened coconut flakes
3/4 cup pecans, you may crush them slightly if you prefer smaller nut pieces
2 tbsp coconut sugar (or an equivalent sweetener)
1/3 cup coconut nectar/rice syrup/date syrup (or an equivalent sweetener)
3 tbsp coconut oil
1 tsp vanilla extract
1 heaping tsp cardamom powder (I grind mine fresh by opening up cardamom pods and crushing them in a mortar and pestle. I find it is way more fragrant fresh)

Preheat an oven to 160 degrees C. In a large mixing bowl, stir all your ingredients together to coat the oats evenly. Spread this out onto a baking tray either liner with parchment or a silpat. Pop into the oven for 10 minutes, and stir the oats about and re-flatten them. Pop it back into the oven for another 8-10 minutes. Let it cool completely (it crisps up more as it cools), before storing in a jar. With a lock, if you intend on making this last more than a day (I had less self control than I initially thought)