Blueberryalmondgranola Recipes

BLUEBERRY ALMOND GRANOLA

Steps:

• Preheat oven to 300 degrees and line a baking sheet with parchment paper or a silpat mat.
• In a large bowl combine the oats, almonds, salt, cinnamon, and brown sugar, stirring until everything is combined.
• In a small bowl whisk together the coconut oil, honey, 2 teaspoons of almond extract, and vanilla extract.
• Pour the wet mixture in with the dry and stir everything together with a rubber spatula until it is coated.
• Pour the granola out onto the prepared baking sheet and spread it out into a single layer.
• Place the baking sheet in the oven and bake for 15 minutes.
• Remove the granola from the oven and toss it around with a spatula so that it browns evenly.
• Place it back in the oven and repeat the process 15 minutes later.
• Bake the granola for a total of 40-50 minutes or until it is golden brown.
• While the granola is baking place the dried blueberries in a small bowl with the remaining 1/2 teaspoon of almond extract and toss them together.
• When the granola is done baking remove it from the oven and stir in the dried blueberries.
• Let the granola cool completely before storing it in an airtight container.

ALMOND, BLUEBERRY & DATE GRANOLA BARS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a 9-by-13-in pan with aluminum foil, so that it hangs over the edges, and spray with nonstick cooking spray.
• Place the dates, melted butter, brown sugar, honey, almond butter and salt in a food processor fitted with the steel blade, or use a blender. Process until mixture is smooth and thick. Transfer to a large pot (or microwave-safe bowl) large enough to hold all of the ingredients; don't worry if the butter separates. Bring the mixture to a boil on the stovetop (or in the microwave), whisking to combine. Take off the heat.
• While the mixture is still hot, add the oats, rice cereal, coconut, almonds, and dried blueberries. Use a large rubber spatula to gently fold the mixture until the wet ingredients evenly coat the dry ingredients. The mixture will be thick. Be gentle so as not to crush the rice cereal.
• Transfer the mixture to the prepared pan and, using the bottom of a glass or dry measuring cup, press firmly into an even, compact layer. Bake for 15-18 minutes, until golden brown. Set the pan on a rack and let cool completely, a few hours. (Please do not attempt to cut the bars while still warm, as they will fall apart.)
• Use the foil overhang to lift the uncut bars out of the pan and onto a cutting board. Using a large chef's knife, cut the block into 16 bars. Wrap the bars individually with foil or parchment paper for easy on-the-go snacking, or place them in an airtight container. The bars will keep for up to a week at room temperature.
• Note: You'll need about 5 Medjool dates for this recipe but it's best to weigh them if possible, as sizes vary.
• Note: For best results, use a smooth and creamy commercial almond butter. (I do not recommend all-natural or chunky almond butter.)
• Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

BLUEBERRY-ALMOND GRANOLA

Steps:

• Preheat oven to 350 degrees. On a large rimmed baking sheet, toss oats, coconut, and almonds. In a small bowl, stir together oil and honey. Pour over oat mixture and toss. Bake, tossing occasionally, until lightly toasted, 16 to 20 minutes.
• Place mixture in a large bowl and stir in blueberries.

BLUEBERRY ALMOND GRANOLA

Steps:

• Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large bowl mix together oats, wheat germ, flax, chia seeds, almonds, ginger, cinnamon, and salt.
• In a separate small bowl whisk together the maple syrup, agave, and vanilla extract.
• Add wet ingredients to the dry and mix well until all dry ingredients are incorporated.
• Add granola to parchment lined baking sheet and flatten to a single layer. Bake for 20-25 minutes. At the 10 min mark, take out of oven and flip granola to other side for even browning. Then check again at 20 minutes and turn if necessary and bake until browned.
• Remove from oven and let cool on sheet so it gets crunchy.
• Add dried blueberries or other dried fruit and store in an airtight container.

BLUEBERRY ALMOND GRANOLA

Steps:

• Preheat oven to 300.
• In a medium sized bowl combine oats, oat bran, ground flax, wheat germ, almonds and salt. Set aside.
• In a saucepan bring honey, brown sugar, vanilla, canola oil, and water just to a bubble over low heat.
• pour the honey mixture over the oat mixture, using a spatula to scrape out every last drop- and toss until the oats are evenly moistened.
• Spread the oats into 2 ungreased 9x13 casserole dishes, and bake at 300 for 20 min, stirring twice.
• Cool completely- add blueberries.
• Can be stored in a sealed container for up to two weeks. Granola will keep longer in the freezer.

BLUEBERRY ALMOND GRANOLA

Steps:

• Preheat the oven to 300. Line a baking sheet with parchment or foil.
• In a large bowl, mix together the oats, canola oil, honey, vanilla, salt, and brown sugar, until well blended. Add the blueberries and almonds, and mix to combine.
• Spread the granola in an even layer on the prepared pan. Bake 15 minutes, then remove the pan from the oven and mix the granola. Return the pan to the oven and bake an additional 15 minutes.
• Allow the granola to cool completely, then store in an airtight container.