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.
Mmm, I like this recipe!
ReplyDeleteLove the fact you didn't use any nut butter!
this looks delicious. i love the idea of adding almond butter! i will surely remember it the next time i make granola.
ReplyDeletei am actually at an airport waiting for a flight as i write this. in my carry-on i have tamari flavored soya seeds, dark chocolate with ginger, and a bag of walnuts, pumpkin seeds, goji berries, sunflower seeds and dried figs. i can't travel without snacks!
Never thought about adding ginger to granola but the combination sounds good, I always use dried cranberries but now I'll make it with blueberries
ReplyDeletehttp://bitstreats.blogspot.com/
You know, I've yet to go on a granola kick of my own, but I happen to have almost of those ingredients in my pantry right now. Perhaps it's time! I wish I had a batch to snack on during my flight to Chicago today!
ReplyDeleteYour photos are gorgeous!! And I just wrote about granola too! I love the stuff and I do go through phases where it's all I eat and then don't make it for months.
ReplyDeleteI've never tried making granola with peanut or almond butter, but after trying your granola bar recipe, I was wondering if it is possible. So this recipe came just in time! When I fly between Europe and the U.S. I normally carry granola bars (homemade now!), dried fruit, and mixed nuts. And sometimes a few fruity candies for a little energy to get through the long travel!
ReplyDeleteWhen I was a culinary school student, some of the other students made this incredible batch of granola. I never did get the recipe, so I'm so glad to see this. (If you want to see what we did cook at culinary school, here you go: "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" - http://amzn.to/oqXw1R ). Cheers!
ReplyDeleteJacqui- this looks fantastic. I think it might be a great gift to people around the holidays.
ReplyDeletemmm, this sounds so good! I would have to sub the honey with agave or something, but I definitely have to make this very soon!
ReplyDelete