BLUEBERRY ALMOND GRANOLA
This sweet, crunchy granola is full of dried blueberries, almonds, and almond extract! Perfect for a healthy breakfast or afternoon snack!
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees and line a baking sheet with parchment paper or a silpat mat.
- In a large bowl combine the oats, almonds, salt, cinnamon, and brown sugar, stirring until everything is combined.
- In a small bowl whisk together the coconut oil, honey, 2 teaspoons of almond extract, and vanilla extract.
- Pour the wet mixture in with the dry and stir everything together with a rubber spatula until it is coated.
- Pour the granola out onto the prepared baking sheet and spread it out into a single layer.
- Place the baking sheet in the oven and bake for 15 minutes.
- Remove the granola from the oven and toss it around with a spatula so that it browns evenly.
- Place it back in the oven and repeat the process 15 minutes later.
- Bake the granola for a total of 40-50 minutes or until it is golden brown.
- While the granola is baking place the dried blueberries in a small bowl with the remaining 1/2 teaspoon of almond extract and toss them together.
- When the granola is done baking remove it from the oven and stir in the dried blueberries.
- Let the granola cool completely before storing it in an airtight container.
HEALTHY BLUEBERRY GRANOLA GRANOLA
Made with just 6 ingredients (and no butter or oil!), this healthy granola is lightly sweetened with plenty of giant, crisp, crunchy clusters. Blueberries add bright pops of natural sweetness, which pair perfectly with this granola's hints of almond. It's great for breakfasts, afternoon snacks, or any time of day! It'll keep for at least one week (if not longer!) if stored in an airtight container at room temperature.
Provided by Amy's Healthy Baking
Categories Breakfast
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper.
- In a large bowl, whisk together the egg whites until the egg whites are broken up and slightly bubbly. Whisk in the almond extract. Whisk in the maple syrup. Pour in the brown rice cereal and oats, and gently stir with a spatula until both cereals are evenly coated.
- Spread the mixture evenly onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 5-9 minutes (for a total of 35-39 minutes), or until the granola is crunchy. Let the granola cool for 5 minutes before breaking apart any extra large clusters. Cool the granola completely to room temperature on the pan before sprinkling the freeze dried blueberries on top and transferring to an airtight container.
BLUEBERRY-ALMOND GRANOLA
Make a big batch of this nutritious (and affordable) breakfast classic -- it's great for snacks and desserts, too.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. On a large rimmed baking sheet, toss oats, coconut, and almonds. In a small bowl, stir together oil and honey. Pour over oat mixture and toss. Bake, tossing occasionally, until lightly toasted, 16 to 20 minutes.
- Place mixture in a large bowl and stir in blueberries.
Nutrition Facts : Calories 247 g, Fat 10 g, Fiber 6 g, Protein 5 g
KETO CINNAMON GRANOLA
Grain-free granola. Suitable for the keto (low-carb, high-fat) diet. Enjoy, try it by itself, or use as cereal.
Provided by Andrew Long
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 18m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix walnuts, pecans, coconut, and almonds together in a bowl.
- Stir cinnamon, erythritol, and sucralose into melted butter; pour over nut mixture and stir to coat. Spread granola in a single layer on a baking sheet.
- Bake in the preheated oven until crunchy, 8 to 10 minutes. Remove from oven; stir and allow to cool.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 4.3 g, Cholesterol 7.6 mg, Fat 18.3 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 22.8 mg, Sugar 1 g
BLUEBERRY ALMOND GRANOLA
My kid's school asked that the parents send a snack in for the kids to munch during the day while they do their schoolwork since lunch is so late in the day. I found this tastey treat in a magazine from Penzey's (btw- if your not familiar with them CHECK THEM OUT!!) This is a great little snack for what I needed it for- and I can imagine a hundred ways to tweak it and use it! Add some cinnamon to the honey mixture and use dried diced apples instead of berries to make a harvest granola, or use sweetened dried coconut, dried diced pineapple and some cherry flavored dried cranberries to make a Hawiian granola. YUM!!! What a wonderfully sneaky way to get more fiber into your kid's diet!
Provided by spreadnjoy
Categories Lunch/Snacks
Time 35m
Yield 6 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300.
- In a medium sized bowl combine oats, oat bran, ground flax, wheat germ, almonds and salt. Set aside.
- In a saucepan bring honey, brown sugar, vanilla, canola oil, and water just to a bubble over low heat.
- pour the honey mixture over the oat mixture, using a spatula to scrape out every last drop- and toss until the oats are evenly moistened.
- Spread the oats into 2 ungreased 9x13 casserole dishes, and bake at 300 for 20 min, stirring twice.
- Cool completely- add blueberries.
- Can be stored in a sealed container for up to two weeks. Granola will keep longer in the freezer.
BLUEBERRY ALMOND GRANOLA
Make and share this Blueberry Almond Granola recipe from Food.com.
Provided by csrtc
Categories Breakfast
Time 17m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350.
- Stir all ingredients together.
- Spread out onto 2 foil covered cookie sheets.
- Place in oven.
- Stir after approximately 6 or 7 minutes.
- Continue cooking for a total time of 12 minutes or until golden brown.
- Let cool completely.
- Store in airtight container.
Nutrition Facts : Calories 357.7, Fat 6.8, SaturatedFat 1.1, Sodium 2.2, Carbohydrate 61.4, Fiber 8.8, Sugar 9.1, Protein 13.8
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- Pre-heat oven to 325 degrees Fahrenheit. To a large mixing bowl add the oats, almonds, coconut, coconut sugar, flax, cinnamon and salt. Mix and set aside.
- Heat a small saucepan over medium heat and add the coconut oil and maple syrup. Stir together and cook until just heated, 2-3 minutes. Remove from heat and stir in the almond extract.
- Pour the wet mixture into the dry mixture and stir until all ingredients are equal combined. Line a large rimmed baking sheet with parchment paper or a non-stick mat and dump the granola mixture on. Use your hands to press out granola in an even layer.
- Bake granola for 35-40 minutes, until edges are just starting to brown. DO NOT STIR GRANOLA AT ALL WHILE BAKING! This will make it so the granola bakes together and creates lots of delicious chunks!
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