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Cardamom Hazelnut Granola

I'll start by saying these aren't the original photos for this post. I am a notorious photo hoarder and am known for not deleting photos of my flash card un

By naturallyella · From Open Recipes · 8 ingredients
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Why it works: Hazelnut and cardamom work together. They rank in the top 5% of all ingredient pairs, and 19 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

2 cups

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By naturallyella. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Hazelnut + cardamomtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together19 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Cardamom + orangetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together228 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Oats + honeytop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together634 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Oats + buttertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,924 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Orange + honeytop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,068 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the orange

How well each one fits the dish's main ingredients (hazelnut, oats, cardamom, honey, butter):

  1. Vanillabetter flavor fit
  2. Blueberrybetter flavor fit
  3. Figbetter flavor fit
  4. Orangethe original

Fit is the average pairing score against hazelnut, oats, cardamom, honey, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).