Blueberry-Almond GranolaPosted by Katie on Apr 14, 2014 in breakfast, Granola, guest blogging | 5 comments
Today, I’m excited to have Marnely from Cooking with Books to share her recipe for Blueberry-Almond Granola! You guys know I love homemade granola. I can’t wait to make this recipe since its way different than the blueberry granola cereal I make!
Why buy granola when you can make your own?! This Blueberry-Almond Granola takes 20 minutes to make and is swirled with vanilla bean and warm spices!
Hello Katie’s Cucina readers! I’m Marnely from Cooking with Books. I’m so happy to be here today bringing you a homemade Blueberry-Almond Granola recipe that will have your tastebuds asking for more!
If you follow me on Instagram, you noticed that last month I spent an entire week with my best friend who has a one-month old baby girl and a 22 month old toddler. I had decided to visit for a variety of reasons, not only to meet the new addition to the family, baby N. My main reason for visiting was to stock up her freezer and pantry with easy meals, snacks, and baked goods so she could have more time to take naps and enjoy her new baby girl.
One of the many recipes made was a variation of this almond granola, only we quadrupled this batch and filled up a huge glass jar with it. Perfect for on the go breakfasts for her and her husband, as well as perfect as a midnight snack while she feeds the newborn.
Since this recipe has very few ingredients, make sure to use the best. We used Bob’s Red Mill Rolled Oats as our base and dried blueberries from Oh Nuts for added texture and flavor. This is a great recipe for friends to bring over to new mom’s such as Katie – they’ll appreciate the thoughtfulness and secretly smile that it’s not another casserole dish!
Have a friend that just had a baby? Bring her a batch of this Blueberry-Almond Granola, a quart of your favorite yogurt, and a freshly made fruit salad. It’s a fresh idea and new moms (and dads!) will appreciate it. Other granola recipes on Katie’s site to get you inspired: Cinnamon-Maple Granola, Coconut Cherry Granola, and Pumpkin Pie Granola.
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2 cups rolled oats
- 1 cup slivered almonds
- 1 cup dried blueberries
- Preheat oven to 350F.
- In a microwave safe bowl, melt coconut oil (about 45 seconds). Whisk in maple syrup, cinnamon, nutmeg, salt, and vanilla.
- In a large bowl, stir together the rolled oats and almonds. Drizzle coconut oil mixture over oats/almonds and stir until combined.
- Spread on baking sheet and bake for 12-15 minutes, until almonds are toasted.
- Sprinkle dried blueberries into cooked granola and let cool for an hour, stirring occasionally.
- Store in airtight jar for up to two-three weeks.
This recipe is easily doubled or quadrupled, as well as simple to adapt to whatever you have in your pantry. Have pecans instead of almonds? Use them. Dried apricots instead of blueberries? Go for it! Make this recipe your own.