September 28, 2011
It's not that I traded in my tasty homemade batches for convenient store bought versions. I just stopped eating and/or craving it for some reason. Then one beautiful late August weekend we decided to go camping with some friends of ours and they just so happened to bring along a nice large batch of granola. It was beyond delicious and I found myself shoveling handfuls into my mouth and wondering why (and how) I had gone so long without.
Almond Ginger Granola with Blueberries
inspired by the kitchn
about 8 cups granola
3 cups old fashioned rolled oats
2 cups whole raw almonds
1/2 cup hulled raw pumpkin seeds
1 cup wheat germ
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/2 cup honey
3/4 cup almond butter
1 1/2 teaspoons vanilla
1/2 cup olive oil
3/4 cup dried blueberries
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
In a large bowl, combine oats, almonds, pumpkin seeds, wheat germ, salt, cinnamon, and ginger.
In a small saucepan, warm the honey until very runny. Turn off the heat, stir in the almond butter and vanilla until smooth.
Pour the honey mixture over the oat mixture. Pour in the oil, and stir thoroughly until everything gets wet.
Spread the oat mixture evenly on the prepared baking sheet and bake for 40 minutes, stirring twice while baking. Transfer the granola to a large bowl and add the dried blueberries, tossing to combine. Store at room temperature tightly covered.