This easy-to-make granola recipe featuring powdered milk powder and dried blueberries will make your store-bought granola a thing of the past. Sprinkle it over yogurt, use it as a topping for muffins, or simply enjoy a handful here and there.
Granola. For a long time I wondered, “What’s the point?” It seemed like little more than a calorie-dense snack that never really filled me up.
Somewhere along the line, though, I began to change my tune. Breakfast boredom might have played a role. Yogurt is great. Yogurt every morning can get to be…less than great. What could I do?
I was always a sucker for a McDonald’s yogurt parfait – layers of yogurt and berries with a sprinkle of granola on top – so I decided to make my own at home. Suddenly, my daily cup of yogurt looked better with a little sweet vanilla granola on top.
Eager to try a new recipe, this blueberry granola recipe caught my eye. It has a toasty sweetness that goes great with something tart like yogurt and is equally good on its own.
Oh, and hey, I may owe a few words to anyone checking in on this little space on a fairly regular basis. I’ve been remiss about keeping up my blog. Heard from a few friends about it. Probably about to get kicked out of the local blog club I help run. Thought about it on a fairly regular basis, but decided to read a couple of books instead.
I have a pretty healthy disdain for blog posts that begin with “it’s been a while” or something of the sort. What I will say instead is I’ve realized, after nearly six years, that I’m okay to treat my blog as nothing more than a hobby. And hobbies are meant to be picked up whenever inspiration strikes. Or put back down when something else is more enticing.
One last thing. If straight granola is not your thing (trust me, I’ve been there), you can always bake up granola cookies. Enjoy!
Yield 4 cups
2 cups rolled oats
1 cup sliced almonds
1 cup unsweetened coconut flakes
1 tablespoon powdered milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup olive oil
1/2 cup honey
1 teaspoon pure vanilla extract
3/4 cup dried blueberries
- Combine the oats, almonds, pecans, coconut flakes, powdered milk, salt, and cinnamon in a large bowl.
- In a smaller bowl, stir together the olive oil, honey, and vanilla extract.
- Pour the wet ingredients over the dry ingredients in the large bowl and stir to combine.
- Spread the mixture across a baking sheet and bake at 350 degrees F for 30 minutes, stirring every 10 minutes, until the granola is toasted and slightly crisp.
- Allow the granola to cool, then stir in the dried blueberries.
- Store in an airtight container for up to one month.
I used Nestle Carnation malted milk powder in this recipe. The original recipe called called for 1 cup of chopped pecans in addition to the almonds and for canola oil in place of olive oil.