Blueberry Almond Pecan Breakfast Cereal Granola

November 17th, 2017 7:00 am by Kelly Garbato

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In one of her most recent care packages, my mom included a few boxes of hippy-dippy cereal that I totally got hooked on. It’s not exactly a cereal in the traditional sense of the word – or at least not how I think of it – but rather a mix of cereal-type flakes, nuts, dried fruit, and granola. It’s almost like a granola mix watered down with cereal. Anyway, it’s sweet and delicious and even though I extended its life by mixing it in sparingly with my bran flakes – just enough to spice them up – it was gone way too soon.

I decided to approximate the experience by making my own granola-cereal mashup. This recipe has all the regular granola ingredients – rolled oats, dried fruit, nuts – along with a few types of store-bought cereal, just for fun. Normally I go with dried cranberries or homemade apple slices for the fruit portion of the mix, but I just couldn’t resist trying out the dried blueberries gifted to me by Gourmet Nuts and Dried Fruit! (If you worry that your dried fruit will get a little too dry during baking, you can always mix it in at the end.)

Though this stuff takes the better part of an afternoon to make, the end result is so worth it: sweet* and savory granola, made to your own specifications, and for a fraction of the price of store-bought stuff. The cornucopia of fruit, nuts, and other goodies in this granola really make it stand out from some of the other versions I’ve made. And yes, it works wonders for ye ole boring bran flakes!

* But not too sweet: if you really want a cavity-maker, double the maple syrup, or add in a few tablespoons of brown sugar!

 

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Blueberry Almond Pecan Breakfast Cereal Granola

Ingredients

2/3 cup coconut oil, melted
1/2 cup + 2 tablespoons maple syrup
1/3 cup apple juice
1 teaspoon vanilla
1 tablespoon cinnamon
6 cups rolled oats
1 cup dried blueberries
3/4 cup raw almonds, chopped
3/4 cup raw pecans, chopped
2 generous handfuls of raw sunflower seeds
1 cup corn flakes
2 generous handfuls of plain Cheerios

Directions

1. Preheat the oven to 300F.

2. Start by roasting the oats! (Optional.) Lightly grease two medium-sized baking sheets with sides. Divide the oats between the two and spread them out evenly. Bake at 300F for 20 minutes, stirring at the halfway point.

3. In a bowl or measuring cup, combine the coconut oil, maple syrup, apple juice, vanilla, and cinnamon; mix well.

4. In a large bowl, combine the oats, almonds, pecans, sunflower seeds, and blueberries. Stir to combine. Pour the apple mix on top of the oats and mix until well blended. Add in the corn flakes and Cheerios and mix well.

5. Spread the oat mixture out evenly on the baking sheets. Bake at 300F for 45 to 60 minutes, stirring every 20 minutes. If necessary, break up any large clumps with a spoon or by hand. Allow to cool on the countertop for at least a half hour before stirring in the raisins and apple slices and transferring to an airtight container or ziplock bag. The granola can be frozen for longer storage.

Pro tip: If some of the clusters are still a bit moist, reduce the heat to 275F and continue to bake until dry. Breaking up some of the larger clusters will also help.

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