Homemade Raspberry, Cardamom & Almond Granola

In this post you’ll learn how to make homemade granola with raspberries, cardamom and almonds.

It’s great to be back with new recipes — finally!

If you follow me you know I’ve been busy recently photographing older recipes (there are still many to update) to give the blog a more cohesive look. I paused creating new dishes for a while because of that.
I’ve also been very occupied the last couple of weeks: swimming, eating delicious food, laughing and visiting markets with my Sicilian family — people who welcomed me like a daughter, for which I’m very grateful.
So if you’re wondering whether I had a good time, the answer is yes.

A time for scattered thoughts…

On holiday I had a lot of time to rest and reflect. One day I told my boyfriend, “I’m not sure I’ll keep the blog going forever.”
Don’t get me wrong: I’m not quitting overnight. I simply wonder if blogging will still be the same in 15–20 years. Running a blog costs money and time, and if it doesn’t generate the expected return it can become a heavy burden.
There are so many blogs today that smaller creators like me rarely get the exposure we’d hope for. There are many talented people out there — I know a lot of them — but the reality is you can’t sustain yourself with only a few thousand visits a month.

So yes, I’m in another period of rethinking things (you know I can be a bit wavering). My work is moving toward food photography, which has become a passion over the past years — recently I’ve been studying it seriously — and I don’t plan to give it up. If blogging or Instagram fade one day, I can rely on photography as a lasting skill.

Developing recipes and this lovely homemade granola…

While blogging raises doubts, recipe development gives me constant satisfaction. When you truly love something, you don’t hesitate.

The idea for this raspberry and cardamom granola came spontaneously. I wanted to try that flavor combination and thought, “Why not make it into a granola?” Bingo.

It was also an excuse to finally use the date syrup I bought a few weeks ago. Despite using date syrup, the granola is not overly sweet. Typically granola can contain much sugar, but in this version I used less than usual: the product would have about 66 g of sugar per 100 g when made with standard sweeteners; I added only 45 g, so the overall sugar level is moderate.
I also used very little oil — just the minimum needed to create the characteristic clusters that make granola so satisfying.

Enjoy this granola and let your worries melt away, at least for a few minutes.

P.S. Never ask a five‑year‑old (my niece) what cardamom smells like. She answered, “mosquito spray.” True story.