I love granola – the kind you can feel good about, without any oil, of course. It’s wonderful sprinkled over oatmeal for a little crunch, tossed with fruit, or mixed into unsweetened nondairy yogurt. It’s always a special treat for me, and my Homemade Granola recipe from several years ago is a family favorite. I’ve given more jars of it away as gifts than I can count.
But for quite a long while, I’ve been experimenting with a way to eliminate the maple syrup in my original recipe without sacrificing flavor. That’s why I’m so excited to have discovered this version that’s completely SOS-free! And it’s still crispy, crunchy, just sweet enough, and super delicious! Hooray! It’s a minor miracle!
One of my secrets: freeze-dried blueberries! Here’s how I do it, and I hope you like it too! xo
SIMPLE BLUEBERRY GRANOLA
3 cups of old-fashioned rolled oats
1/4 cup raw walnuts, chopped
1/4 cup raw pecans, chopped
1/4 cup raw almonds, chopped
1 tablespoon cinnamon
1 cup pitted dates
1/2 cup water
1 tablespoon vanilla
2/3 cup freeze-dried blueberries
Preheat oven to 325 degrees.
In a large bowl combine oats, walnuts, pecans, almonds, and cinnamon.
Into a high-powered blender (such as a Vitamix Professional Series 750), add dates, water, and vanilla. Blend until mixture is quite smooth.
Add date paste to the oats mixture, combining well, so that all ingredients are evenly moist.
Spread granola mixture onto a nonstick baking sheet or roasting pan (I adore my Scanpan roasting pans).
Bake until golden brown, stirring occasionally, about 25 to 30 minutes. Transfer the baking sheet to a wire rack, and allow to cool completely.
Once cool, add in blueberries. Store refrigerated, in an airtight jar.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen