YAY FOR MORE BREAKFAST FOODS!
I know that I recently posted breakfast cookies, but c’mon you can’t get enough of breakfast foods, right? I would totally be up for having breakfast for breakfast, lunch, and dinner, but that’s not really likely to happen. Well, it might. Come to think of it, that should be something on my (nonexistent) bucket list – eat breakfast all day. Hell yes. I’ll make a mental note to do that for my birthday. Just kidding, my birthday’s on a Monday. I just googled (or Yahoo-ed, because my VPN is being a b****) National Breakfast Day and apparently that’s sometime in early March. Seriously? Okay, you know what – I’ll add that to my baking bucket list. I know, it doesn’t really count, but shhh…
Alright – back to the reason you’re here: granola.
Lemme tell you a little story. One day I came home to find this a bunch of packages of food on our dining room table, and I was so excited. Unshelled macadamias – so good! I just sat there for a good half hour or so breaking apart macadamias, feeling especially proud whenever I broke off the shell and was left with a full, gorgeous, sweet, and aromatic macadamia. Sorry jk that’s irrelevant, but as I was saying, there were a bunch of packages of food, including unshelled nuts and nougats and – dried blueberries. There was this pretty big package and inside it were these perfect snack-sized packages of dried blueberries. To be honest, I’m not a huge fan of eating dried fruit. If it’s in a salad or in granola, I love it, but by itself? Nah.
So, eventually we (mostly my mom and grandma) finished off the little packages of dried blueberries, and my mom decided to order another package online. Somehow, she managed to order 5 packages – each with like, 20 mini-packages inside. Okay, that’s a lot of dried blueberries. But then, as a baker, I was like, I CAN BAKE THIS INTO STUFF! I usually don’t bake with dried blueberries because they’re slightly costly and we don’t usually have them around, but now we had a good bunch of dried blueberries, so I went hunting on the web before facepalming and thinking – duh, granola.
And now we’re here.
Here, with this aromatic almond granola that’s studded with sweet, sweet dried blueberries. Cases like these – dried fruit tastes so darn good.
I don’t know why I haven’t tried this combo before. I’ve done lots of blueberry-white chocolate, but never blueberry-almond. That’s about to change. This is seriously such a good combo. I’ve been throwing handfuls of this granola into all my nana ice creams and onto my smoothies (after I take a photo, of course, because otherwise you wouldn’t be able to see the ice cream/smoothie underneath. Yes, I do put on that much granola).
Blueberry Almond Granola
Adapted from Recipe Runner
- 3 cups old-fashioned oats
- 1/2 cup silvered almonds
- 1/2 cup whole almonds, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut sugar
- 1 1/2 tablespoons coconut oil, melted and cooled
- 1/4 cup honey or maple syrup
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/2 cup dried blueberries
- Preheat oven to 150 degrees Celsius or 300 degrees Fahrenheit
- In a large bowl, whisk together the oats, almonds, salt, cinnamon, and brown sugar until fully combined
- In a small bowl, whisk together the coconut oil, honey, almond extract, and vanilla extract
- Pour the wet ingredients into the dry and stir together until well combined
- Spread the granola onto a baking sheet lined with parchment paper
- Bake for 40-50 minutes until golden brown, making sure to remove the granola from the oven and stirring it to ensure that it bakes evenly
- After the granola is done, stir in the dried blueberries and allow to cool. Store in an airtight container at room temperature.