Blueberry Maple Granola is easy to make, and perfect for breakfast, snack, or by the handful. Make a batch for a week of healthy breakfasts!
Stomach bugs, blech. They hit out of nowhere and I am convinced the germs somehow know when supplies run low at our house – illness seems to target us when the fridge is empty and the pantry is bare.
My little guy succumbed to a nasty bug the other evening, and I rummaged through what was left in the cupboards for the last few bottles of ginger ale and crackers. But I also realized that we were completely out of granola. We can’t go a day without granola, so I knew I had to remedy that, stat.
Granola is one of those basics – we go through cupfuls at a time, and I am always amazed at how expensive such a simple thing can be. Gourmet granola is pricey, but thank goodness it is so easy to make homemade granola that is just as good.
Blueberry Maple Granola combines my love for maple sweetened granola with dried blueberries – for me, it’s a must over my daily yogurt for breakfast, with a drizzle of honey and more fresh blueberries. My son loves it swimming in milk, and he ate a big bowl as soon as he was feeling more himself. I pack it in my husband’s lunches for his yogurt at the office. And we can’t forget how it adds crunch to a scoop of ice cream.
Take that, stomach bugs. You can’t stop us. We may not have food in the fridge, but we’ll at least have granola.
BLUEBERRY MAPLE GRANOLA
- 3 cups rolled oats
- 3 tablespoons brown sugar
- 1/2 cup crushed pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup maple syrup
- 1/4 cup canola oil
- 1/8 cup apple juice
- 1 teaspoon vanilla
- 1 1/2 cups dried blueberries
- Preheat the oven to 300 degrees F. Line a baking sheet with a silicone mat or lightly mist with baking spray.
- In a large bowl, mix together the oats, brown sugar, pecans cinnamon and salt.
- In a small bowl, whisk together the maple syrup, oil, apple juice and vanilla.
- Pour the syrup over the oat mixture and stir until evenly coated. Spread the mixture in the prepared baking tray and place it in the oven. Bake for about 30 minutes, stirring every five minutes.
- When the granola is toasted, remove from oven and let it cool on a wire rack, stirring periodically.
- Once it is cool, stir in the dried blueberries. Store in an airtight container.