Homemade Blueberry Granola Food

EASY HOMEMADE BLUEBERRY GRANOLA

Steps:

• Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
• In a large bowl add all of the ingredients except the dried blueberries.
• With a spatula or your hands mix everything together making sure the coconut oil and syrup has coated all of the ingredients.
• Spread the granola out onto the prepared baking sheet.
• Transfer to the oven and bake for 30 minutes mixing around the mixture at least twice with a spatula during baking.
• Let cool and then add the dried blueberries tossing well.

HOMEMADE BLUEBERRY GRANOLA

Steps:

• Preheat the oven to 325°F (162°C). Line a sheet tray with a silicone baking mat or parchment paper.
• In a large bowl, mix together the oats, coconut chips, chopped almonds, chopped pecans, sunflower seeds, salt, light brown sugar, maple syrup, and olive oil. Toss everything together until well combined. Spread the granola out onto the prepared baking sheet, then bake for 23-25 minutes, stirring the mixture around at least once during baking.
• blueberries: Remove the granola from the oven and let cool completely on the tray, then transfer to a bowl and toss with the dried blueberries. Enjoy!
• Store any leftovers in an airtight container for a few months.

BLUEBERRY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees.
• lightly grease a 9x9 inch square baking pan.
• In a medium sized saucepan combine honey, brown sugar, oil, and cinnamon and bring to a boil. Continue boiling for 2 minutes with out stirring.
• In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended.
• Spread into the prepared baking pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes.
• Cool completely in a pan on a wire rack. Cut into 1 1/2 by 3 inch bars.

BLUEBERRY CINNAMON GRANOLA

Steps:

• Preheat oven at 160°c/320°f. Line a baking tray with parchment paper. Note - Use a baking tray with a high edge, that way it will not spill
• In a large mixing bowl, Mix oats, almonds, coconut sugar, ground cinnamon and salt. Whisk well. So it is uniformly mixed.
• Pour in the coconut oil, honey or agave syrup, and vanilla into the oats and nuts mix. Using a spatula, mix very well. So all the honey and oil and oats are all coated.
• Transfer the oats mix into the prepared pan. Spread it evenly. and press it well on to the parchment paper.
• Place the baking sheet/tray in the center rack of the oven. Bake for around 21 to 24 mins. Until Lightly golden in colour. Stir in halfway through. Add in the blueberries at this stage. Put the tray back in the ovenAnd pressing the granola, so it sticks to the parchment paper.if you need chunky granola
• Remove from the oven and let it cool completely.
• For Clumpy or chunky granola, after cooling, break the granola with hand. For Not so extra clumpy granola - stir using a spatula and break it.
• Store in an airtight container at room temperature. Or in the freezer.
• To ServeIn a bowl, add some granola, milk, some nuts and some fresh blueberries

BLUEBERRY ALMOND GRANOLA

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 GRANOLA COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray 10 cup bundt pan with baking spray. Place on baking sheet.
• Stir together the granola and 1/2 teaspoons cinnamon in a small bowl, set aside.
• In a large bowl, whisk together the flours, baking powder, baking soda, 1/2 teaspoons cinnamon, and salt.
• In a mixing bowl, cream the butter and sugars until light and fluffy.
• Beat in eggs, one at a time.
• Beat in the vanilla.
• Beat in the flour mixture alternately with the yogurt, ending with the flour, just until blended.
• Sprinkle half the granola mixture and 1/4 cup blueberries into the bottom of the bundt pan.
• Spread half the batter over the granola.
• Sprinkle remaining granola over the batter in bundt pan.
• Mix the remaining 1 cup blueberries into the remaining batter.
• Top the granola layer with the blueberry/batter mixture.
• Bake at 350 degrees for 45 minutes, then cover top loosely with foil to prevent overbrowning. Continue to bake another 15 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan 5 minutes before turning out onto a rack to cool completely.

BLUEBERRY GRANOLA YOGURT

Steps:

• In a cup add 1 Cup of Yogurt.
• After yogurt has settled, add granola.
• After granola, top with blueberries.

GRANOLA BLUEBERRY MUFFINS

Steps:

• Heat oven to 400 degrees.
• Grease bottoms only of 12 muffin cups.
• Beat egg, stir in buttermilk, brown sugar and oil.
• Stir in granola, flour, baking powder, salt and baking soda just until all dry particles are moistened.
• Fold in blueberries.
• Fill muffin cups about 3/4 full.
• Bake until golden brown about 20-25 minutes.
• Cool one minute in pan, then remove and cool on wire racks.

BLUEBERRY GRANOLA BARS

Steps:

• Preheat oven to 325F and grease and line an 8x8 inch square pan.
• Place oats, blueberries and sugar into a large bowl and stir until combined.
• Add in oil, honey and vanilla extract and stir until all the oats are coated in oil and honey.
• Tip into greased pan and level with a spatula or your (very clean) hands.
• Place in the oven for 30-35 minutes, until lightly golden and it feels slightly crisp to the touch.
• Leave to cool in the pan completely, then slice into 9-12 bars.
• Bars will keep in an airtight container, at room temperature for 4 days.

BLUEBERRY-ALMOND GRANOLA

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.