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
Instructions
Preheat oven to 325 degrees.
In a large bowl combine oats, walnuts, pecans, almonds, and cinnamon.
Into a high-powered blender (like a Vitamix)
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