Blueberry Burst Granola

"The classic blueberry muffin taste, mixed with 7- grain goodness for a new "blast" of flavor in your next "blueberry" breakfast experience."
 
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Ready In:
1hr 30mins
Ingredients:
17
Yields:
60 3 oz. bags
Serves:
60
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ingredients

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directions

  • Preheat oven to 300°F.
  • You will need 3-4 glass baking dishes approximately 9x13 inches.
  • In a large metal roaster/pan, Mix the first 8 ingredients together, make sure all the fruit in coated with the flour; set aside.
  • Bring water to a low boil, pour into a small glass mixing bowl and add the almond paste; set aside.
  • In a large glass mixing bowl add together the next 7 ingredients & whisk until emulsified & cloudy, stir the almond paste & water mixture, and add to wet ingredients & whisk briefly.
  • Pour the wet ingredients over the dry ingredients and mix until all dry is covered with wet. This will take about 10 minutes.
  • Divide the granola into the baking dishes, making sure not to add more than 1 inch to any one pan. Bake for 1 hour, stirring well every 15 minutes and rotating the lower rack to the upper rack as well.
  • Remover pans from oven and stir once again.
  • Let cool completely in pans. Store in tight close containers, can be frozen for up to 6 months and taken out as needed.

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Reviews

  1. I didn't feel like I was eating a muffin, but the taste was still amazing. I substituted wheat germ for all of the flax seed and ground flax seed. Also, I didn't have any blueberries, only fresh so I left out the blueberries, and added them in my cereal bowl with a load of milk. I substituted butter for the almond paste, and honey for all of the maple syrup, also I didn't have any lemon peel, instead I used an extra slpash of lemon extract, and added 2 tsp. of cinnamon as well.
     
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Tweaks

  1. I didn't feel like I was eating a muffin, but the taste was still amazing. I substituted wheat germ for all of the flax seed and ground flax seed. Also, I didn't have any blueberries, only fresh so I left out the blueberries, and added them in my cereal bowl with a load of milk. I substituted butter for the almond paste, and honey for all of the maple syrup, also I didn't have any lemon peel, instead I used an extra slpash of lemon extract, and added 2 tsp. of cinnamon as well.
     

RECIPE SUBMITTED BY

I'm A mother of 5; 2 sons & 3 daughters. I have 3 grandsons and I'm very happly married to the greatest man in the world. I've been working in the garment industry since I was 15 yrs old, the last 10 yrs I developed a custom cushion & sling dept., In my husbands furniture repair business, always telling people that life would be just perfect if I could work in the dirt(GARDENS) all day & play in flour all evening(bake). well, July 11,2006 I resigned from our company & I've been doing just that ever since.
 
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