Blueberry Burst Granola Recipes

HOMEMADE BLUEBERRY GRANOLA

Steps:

• Preheat the oven to 325°F (162°C). Line a sheet tray with a silicone baking mat or parchment paper.
• In a large bowl, mix together the oats, coconut chips, chopped almonds, chopped pecans, sunflower seeds, salt, light brown sugar, maple syrup, and olive oil. Toss everything together until well combined. Spread the granola out onto the prepared baking sheet, then bake for 23-25 minutes, stirring the mixture around at least once during baking.
• blueberries: Remove the granola from the oven and let cool completely on the tray, then transfer to a bowl and toss with the dried blueberries. Enjoy!
• Store any leftovers in an airtight container for a few months.

HEALTHY BLUEBERRY GRANOLA GRANOLA

Steps:

• Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper.
• In a large bowl, whisk together the egg whites until the egg whites are broken up and slightly bubbly. Whisk in the almond extract. Whisk in the maple syrup. Pour in the brown rice cereal and oats, and gently stir with a spatula until both cereals are evenly coated.
• Spread the mixture evenly onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 5-9 minutes (for a total of 35-39 minutes), or until the granola is crunchy. Let the granola cool for 5 minutes before breaking apart any extra large clusters. Cool the granola completely to room temperature on the pan before sprinkling the freeze dried blueberries on top and transferring to an airtight container.

BLUEBERRY GRANOLA BARS

Steps:

• Preheat oven to 325F and grease and line an 8x8 inch square pan.
• Place oats, blueberries and sugar into a large bowl and stir until combined.
• Add in oil, honey and vanilla extract and stir until all the oats are coated in oil and honey.
• Tip into greased pan and level with a spatula or your (very clean) hands.
• Place in the oven for 30-35 minutes, until lightly golden and it feels slightly crisp to the touch.
• Leave to cool in the pan completely, then slice into 9-12 bars.
• Bars will keep in an airtight container, at room temperature for 4 days.

BLUEBERRY BURST GRANOLA

Steps:

• Preheat oven to 300°F.
• You will need 3-4 glass baking dishes approximately 9x13 inches.
• In a large metal roaster/pan, Mix the first 8 ingredients together, make sure all the fruit in coated with the flour; set aside.
• Bring water to a low boil, pour into a small glass mixing bowl and add the almond paste; set aside.
• In a large glass mixing bowl add together the next 7 ingredients & whisk until emulsified & cloudy, stir the almond paste & water mixture, and add to wet ingredients & whisk briefly.
• Pour the wet ingredients over the dry ingredients and mix until all dry is covered with wet. This will take about 10 minutes.
• Divide the granola into the baking dishes, making sure not to add more than 1 inch to any one pan. Bake for 1 hour, stirring well every 15 minutes and rotating the lower rack to the upper rack as well.
• Remover pans from oven and stir once again.
• Let cool completely in pans. Store in tight close containers, can be frozen for up to 6 months and taken out as needed.