Please excuse the flour-lined canister that I put the granola in.
The recipe is here. I followed it exactly except for the cardamom. I even went to the grocery store to get it, but it's $12 a container! So I didn't get it. Also, you can do almonds or pecans and I did almonds since Carson's allergic to pecans. Plus, I prefer almonds myself.
Next time I make it, I will make one change. When you first spread it in the cookie sheet, I will try to "clump" it together better and make sure I don't have very many loose sections.
3 ¼ cups Oats (Old Fashioned or Quick—any combination)1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom
Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir well to coat. Let stand for about 10 minutes. Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.