Dried Blueberry Granola

After much poking and prodding from friends and followers alike, I've finally decided to take the plunge and get myself a Twitter account. Follow me @pastryaffair! It's a place to keep up with my musings, questions, interesting finds from other places, and, of course, updates from The Pastry Affair.

I feel like an old, technologically challenged woman saying this but, up until a few days ago, I'd never even visited Twitter. I know, gasp. After sharing this unsightly (and, let's face it, embarrassing) confession, the very least you could do is be nice to me. Pretty please? I'm the new kid on the block.

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Now, back to food.

I'm not one who normally gets excited about granola. Now don't get me wrong, I love a good granola. I would never say no to a delicious granola parfait. The real truth is that I just don't find granola as exciting as, say, a decadent dessert or 3-tiered cake. I mean, it's granola, right? Just a few toasted oats mixed with nuts and dried fruit.


After making this Dried Blueberry Granola, I want to eat my words. Granola can be exciting. This granola certainly attests to that. It reminds me of a really good raisin bran, never mind the fact that it features neither raisins nor bran. I believe the delicious simplicity lies in the texture. This granola isn't as clumped as you'd find it in stores, so it does have a texture closer to a cereal (which is perfect for munching with milk and yogurt).

Lately, whenever I find myself hunting around the kitchen for a snack, my hand somehow finds its way into this granola before I can stop it.

And, I find, I don't even want to stop it.

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This Dried Blueberry Granola is hearty and filling. The granola is sweetened with brown sugar and honey. Add a handful of sliced almonds and coconut flakes, toast it in the oven, stir in a few dried blueberries, and now we're talking. This reminds me of the crunchy, breakfast version of this blueberry coffee cake. I love to eat my granola like a bowl of cereal. The milk softens a few of the oats turning the granola into a texture wonderland. Crunchy, chewy, sweet, fruity, this granola has a little bit for everyone. This recipe is easily doubled for those with a larger appetite or more mouths to feed.

One Year Ago: Tapioca Pudding

Dried Blueberry Granola
Inspired by Lemon Drop

Yields about 4 cups

2 tablespoons honey
2 tablespoons vegetable oil
1/4 cup brown sugar
2 teaspoons vanilla extract
3 cups old-fashioned oats
1/2 cup shredded coconut flakes (sweetened, if you like a sweeter granola, unsweetened if you don't)
1/2 cup sliced almonds
3/4 cup dried blueberries

Preheat oven to 350 degrees F (175 degrees C).

In a small saucepan over medium heat, melt together the honey, vegetable oil, brown sugar, and vanilla extract. Stir until sugar completely dissolves. Remove from heat.

In a medium bowl, mix together the oats, coconut flakes, and almonds. Pour on sugar syrup and mix until oats are evenly coated.

Spread evenly on a 9 x 13" baking dish and baked for 15-20 minutes, or until granola is lightly browned and fragrant. Cool to room temperature and add the dried blueberries. Store in an airtight container at room temperature.

Serve with milk, yogurt, or by the handful.