Here’s my summer go-to granola. Blueberries are so good right now. And they are even better if you can find a place to pick your own. We are lucky where I live to have a wonderful blueberry farm about a half an hour away. Houston peeps if you haven’t been to Moorhead’s Blueberry Farm in Conroe, do yourself a favor and go. It’s so fun. But be warned. You will probably come home with way more blueberries than you know what to do with. Stick those babies in the freezer and enjoy them all summer long in your smoothies.
This recipe is super simple. It includes dried and fresh blueberries, almonds and lemon zest. This combination just screams BLUEBERRY PIE! When I’m looking for inspiration for flavor combinations I turn to one of my favorite books, The Flavor Bible. Name an ingredient and this book will give you a laundry list of suggestions of flavors to pair with it.
The book quotes chef Emily Luchetti of San Francisco, who says, “Blueberries and lemon go really well together. Blueberries are a thick fruit with a lot of pectin in them, and intensely flavored. You need some lemon to cut through that.”
Just like all of my granola recipes, I start by mixing oats, nuts and seeds together. Then I combine the liquid ingredients in a glass measuring cup. In this case, the sweetener I chose was maple syrup because it is also a recommended flavor combination for blueberries. The lemon flavor comes from the zest of one lemon and it really enhances the whole thing.
So go pick some blueberries, if you can. Or buy some sweet organic blueberries at your favorite grocery store or farmers market. Enjoy them now at there peak. We’ve all heard how great blueberries are for us; full of antioxidants, phytonutrients and vitamins. They are considered a super food and for good reason. But best of all, they taste amazing. 🙂
Blueberry Pie Granola
Makes 5+ cups
3 generous cups rolled oats (gluten free if that matters to you)
2 cups sliced almonds
1/4 cup chia seeds
Zest from one lemon
1/2 cup coconut oil, melted
1/4 cup pure maple syrup
1 Tbsp pure vanilla
1/4 tsp pure almond extract
Pinch sea salt
1 cup dried blueberries
Preheat oven to 325.
Combine oats, almonds and chia seeds in a large bowl. In a glass measuring cup, melt coconut oil and add maple syrup, vanilla, almond extract and lemon zest. Add liquid ingredients to dry ingredients and toss to coat.
Spread combined mixture on a rimmed baking sheet lined with a silpat to prevent sticking. Bake about 30 minutes. Toss the mixture with a spatula about every ten minutes so it will brown evenly.
Remove from oven a let cool slightly. Add dried blueberries. Serve topped with fresh blueberries and almond milk.