Suffused with vanilla and chock-full of dried fruit, this homemade Blueberry Vanilla Granola is a delicious departure from store-bought granolas. Enjoy it for breakfast, or use it to add wholesome crunch your favorite ice cream or yogurt. Gourmet granola also makes a great homemade gift.
Recipe reprinted with permission from Nielsen-Massey’s A Century of Flavor cookbook.
Tip: You can make your own blueberry syrup, or order a high quality prepared version from StonewallKitchen.com or DaddyCakes.com. Both use wild blueberries and natural ingredients in their syrup recipes.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: Makes about 10 cups.
- 3 1/2 cups old-fashioned oats
- 1 cup wheat germ
- 3/4 cup flaked coconut
- 1 cup coarsely chopped pecans or nuts of choice
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup canola oil
- 1/2 cup pure maple syrup
- 1/2 cup gourmet blueberry syrup
- 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup dried dates
- 1/2 cup raisins
Preheat oven to 250° F. Coat a 9 x 13-inch baking pan with nonstick cooking spray.
Combine the oats, wheat germ, coconut and pecans in a large bowl and toss to combine. Whisk the brown sugar, canola oil, maple syrup, blueberry syrup, vanilla paste, cinnamon and salt in a separate bowl. Pour over the dry ingredients and mix well.
Spread the oat mixture into the prepared pan. Bake for 50 to 60 minutes, stirring every 10 minutes. Pour the hot granola onto a large baking sheet and let stand until cool. Stir in the cranberries, dates and raisins. Store in an airtight container for up to 2 weeks.