Blueberry Almond Granola

I’m back and it’s time for another Fun Foodie Friday! I have a really easy recipe for you today. One that the kids can easily get involved in as well! Keeping with the theme of January and new year’s resolutions, I’ve been working on some healthier snacks for my family. The Vanilla Pomegranate Bites were a HUGE hit with my boys so I have to keep that momentum going! 😉 I made a simple homemade granola and the best part? Everything was already in my pantry ready to go!

Blueberry Almond Granola

Preheat the oven to 275 degrees. Cover a baking sheet in foil or parchment paper.

In the first mixing bowl:

• 2 1/2 cups of Rolled Oats
• 3/4 cup of Slivered Almonds
• 1/2 cup dried blueberries (and dried berry will work! Craisins are GREAT!)
• 1/2 teaspoon of Ground Cinnamon
• 1/4 teaspoon Salt

In a larger mixing bowl:

• 1/2 cup Honey
• 1/2 cup Coconut Oil (any light tasting oil will work, but coconut is a healthy choice!) You may have to melt it first
• 1/4 teaspoon Almond Extract (You can sub for all vanilla extract if you don’t have almond)
• 1 tablespoon Vanilla Extract

Add the dry ingredients from the first mixing bowl into the wet ingredients and mix thoroughly. You want to make sure all the ingredients are wet and sticky.

Spread the granola mixture onto the lined baking sheet and put it in the oven. You’re going to bake it for 45 minutes total, stirring after each 15 minute interval.

After 45 minutes, let it rest on the baking sheet until it’s completely cool. This helps develop that delicious crunch!

Store in an airtight container for up to a week, but I doubt it will last that long! 😉 It’s sweet, nutty and deliciously crunchy.

My boys love granola as an after school snack, with yogurt or milk as a quick breakfast, or even as an ice cream topping. It’s such a versatile recipe and really just so easy to make. Granola has become a part of my weekly meal prep!

A few granola variations:

• Gluten-free diet? If you can’t find gluten-free oats, replace the rolled oats with more nuts! Chopped cashews, pecans, and walnuts would make a great substitution.
• Allergic to nuts? No problem! Add shredded coconut and/or ground flax seed instead of almonds!
• No Coconut oil? Add peanut or almond butter (any nut butter!) as a binder. YUM!
• Want a little more decadence? Once it’s cooled, add chocolate or white chocolate chips!

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