Let me be clear. I eat this for breakfast because it tastes good. And yes, it is good for you. So in case you’ve been pounding doughnuts for the last month, and now you’re turning over a new leaf in 2016, you’ll be happy too. Delicious food cannot be sacrificed.
I love giving homemade gifts, and though there was no shortage of sweets being created in my kitchen during the Christmas season, it’s also nice to give a gift that will be enjoyed guilt-free and might even make someone’s morning easier. So I gifted granola, and breakfast is served. The first batch was so yummy that I decided to make another to give to my friend Marion as part of her birthday gift. She’s an avid skier and I knew she’d probably enjoy starting her day with this before hitting the slopes.
So here we are in early January, and I’ve heard from friends this week that their granola jars are running low. And just this morning I got a text from Marion that said: “Please help!!! This awesome granola is totally empty. I definitely need your recipe. At least before the 23rd (insert ski emoji).” Instead of attacking another pile of neglected mail from the summer of 2015, I grabbed my granola jar from the pantry, did a quick photo shoot, and bring to you the latest granola recipe from my kitchen. May your weekend be filled with granola and fun in the snow if you live in the northern hemisphere, or gorgeous sunny days if you don’t. Either way, it’s granola for breakfast.
Wild Blueberry Granola
Note: This can, of course, be made with other dried fruit if you don’t have wild blueberries (I got mine at Trader Joe’s): cranberries, chopped apricots, cherries, or raisins if you’d like. Feel free to halve the recipe as it makes a LOT, but it goes fast, so don’t underestimate the other granola-eaters around you. For a GF and nut free variation, substitute flax meal for the wheat germ, skip the nuts, and add an extra cup of pumpkin seeds.
And if this hooks you on making homemade granola, you can mix it up and make my Cherry & Vanilla Bean Granola next time!
- 8 c oats (I like regular thick rolled oats, not quick cooking rolled oats)
- 2 c pecans, roughly chopped
- 1 c wheat germ
- 1 c pumpkin seeds (I used sprouted, raw, lightly salted)
- 2 c flaked coconut
- 1 and 1/2 tsp. cinnamon
- 1 Tbsp. vanilla
- 1 c extra virgin olive oil
- 1 c honey (use local honey if you can!)
- 2 c dried wild blueberries (or other fruit)
- Preheat oven to 350ºF. Combine all ingredients EXCEPT the honey and dried fruit into a very large pyrex roasting dish (I used a 4 qt. dish which is 15 x 10 x 2 inches). I like to pour in the dry ingredients, then add the vanilla to the olive oil and whisk together before pouring over the oats to best distribute the vanilla. Stir well to incorporate the ingredients for even roasting.
- Roast, stirring every few minutes for about 30 to 40 minutes, until oats begin to look nice and golden. Take your granola out of the oven, add the honey and mix really well, then return to the oven and roast another 15 to 20 minutes, stirring a couple times during that period.
- Remove granola from the oven, and add your dried fruit and stir well. Let the granola cool for an hour, making sure you give it a good stir whenever you pass by. If you don’t, it will “set” with all that honey and you’ll have a tough time breaking it up. Once it’s cool, transfer to an airtight container and enjoy a delicious AND healthy breakfast!