Blueberry Granola Recipe

How do you eat your granola?  I typically use mine as a mix-in for ice cream or yogurt.  I've also mixed granola into vanilla frosting with delicious results! This blueberry granola, however, was reserved for granola upside-down cakes and blueberry chocolate granola cupcakes.  Despite the granola being earmarked, I managed to shovel handfuls of granola into my mouth using long-forgotten skills that I have relearned thanks to Myles.

 Myles after eating beets (We can't give him granola yet or I'd show you that.)

Blueberry Granola Recipe

My blueberry granola recipe was inspired by the granola recipe at Half Assed Kitchen.  I don't expect anyone to make it exactly as written (although you would not be disappointed if you did); rather, I hope that you use my recipe to inspire you.  Don't like dried blueberries?  Try raisins or dried cherries.  Don't like sunflower seeds?  What about adding some nuts?

This recipe can make either extra crunchy granola or soft and chewy granola - it all depends on how you bake it.  I've included instructions for both ways. 

• 2 1/2 C whole oats
• 3/4 C cacao nibs
• 1/2 C dried blueberries
• 1/4 C sunflower seeds
• 1/4 C pumpkin seeds
• 2 tbsp maple syrup
• 2 tbsp honey
• 1 C brown rice syrup

1. Mix everything together in a big bowl.
2. Spread evenly on a cookie sheet lined with parchment paper. 
3. For crunchy granola, bake at 250 F for 60 minutes. The granola will not seem crunchy, but once it cools, it will get very hard.  For more sticky, chewy granola, bake at 350 F for 20 minutes.