This is a light, crunchy granola, well suited for milk or yogurt. It’s not overly sweet, nor is it loaded with sugar, calories or oil, so you can enjoy great taste without the not-so-good-for-you extras in many store-bought granolas. Unfortunately, the price of dried blueberries these days puts this recipe at near-gourmet prices.
You could use fewer berries or substitute another dried fruit, but—needless to say—it just wouldn’t be the same. If you find dried blueberries for a good price, buy a few bags; you should be able to store the unopened ones for several months. Otherwise, team up with a friend to get them in bulk. They taste great, are good for you, and work beautifully in a multitude of recipes, including this one and my All-American Oatmeal Chocolate Chip Cookies.
Alternatively, if blueberries are in season, skip the dried and embellish your bowl with a generous topping of fresh blueberries. Ah… the wonderful tastes of summer!
Blueberry Vanilla Granola
Makes about 12 half-cup servings
4 cups rolled oats (not instant) or any combination of rolled oats, rye, barley and wheat
1 cup sliced almonds or crushed walnuts
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup grape juice concentrate, thawed
1/4 cup honey
2 tablespoons packed brown sugar
1 tablespoon canola or olive oil
1 tablespoon vanilla extract
1 cup dried blueberries
- Preheat oven to 325° F and mist a 9 x 13-inch pan with cooking spray.
- Thoroughly combine rolled grains, nuts, cinnamon and salt in a large bowl.
- In a separate bowl, whisk together grape juice concentrate, honey, sugar, oil and vanilla extract.
- Pour wet ingredients into dry ingredients, stirring until everything is evenly coated.
- Transfer mixture to prepared pan and distribute evenly.
- Bake for 45 minutes, removing pan every 15 minutes to stir granola and prevent burning.
- Remove pan, turn oven off, and stir dried blueberries into granola.
- Return pan to cooling oven, which should remain off.
- After 10-15 minutes, remove pan and allow granola to cool completely.
Once cooled, store at room temperature in a tightly sealed container for up to two weeks.
© Liesl K. Bohan | SavvyBaker.com
P.S. I know of at least two people who love this granola, but I have to admit that my favorites are still those containing peanut butter. If you like a clumping granola that’s more rich than light, try my Protein-Packed Peanut Butter Granola or my Peanut Butter Granola Surprise.