Blueberry Granola

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Blueberry Granola

This is a quick and easy granola recipe that doesn’t have a mile-long list of ingredients. The original recipe calls for dried cherries, which is very good, but we usually put in dried blueberries instead. Pour some over yogurt and you have a great breakfast or snack.

[Updated January 27, 2009]


large mixing bowl
silicone spatula or spoon
half-sheet baking pan, lightly coated with cooking spray or lined with a silicone mat


4 cups (320 g) old-fashioned rolled oats
2 cups (100 g) sweetened, shredded coconut
2 cups (150 g) sliced almonds
1-1/2 cups (180 g) dried blueberries, chopped
1/2 cup (120 ml) canola oil
1/3 cup (80 ml) honey
2 teaspoons ground cinnamon


1. Preheat oven to 350° F/175° C.

2. Toss the oats, coconut, almonds, and blueberries together in a large bowl. Pour the vegetable oil and honey over the oat mixture and add the cinnamon. Stir with the silicone spatula or spoon until the mixture is completely coated.

3. Pour onto the prepared baking pan. Bake, stirring about every 5 minutes with the spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.

4. Remove from the oven and allow to cool, stirring occasionally. Store cooled granola in an airtight container.


Source: adapted from an Ina Garten recipe on Food Network

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the links in posts.]


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