Blueberry Muffin Granola
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Blueberry Muffin Granola might be a recipe you should try. This main course has 758 calories, 16g of protein, and 36g of fat per serving. This recipe serves 4 and costs $1.7 per serving. This recipe from Oh Sweet Basil requires puffed rice, blueberries, salt, and canolan oil. 444 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 17 minutes. Overall, this recipe earns an outstanding spoonacular score of 90%. Similar recipes include Best Ever Blueberry Muffin, Very Blueberry Granola with Blueberry Yogurt Clusters, and Blueberry Streusel Muffin.
Servings: 4
Preparation duration: 2 minutes
Cooking duration: 75 minutes
Ingredients:
1 cup Sliced Almonds
1 cup Dehydrated Blueberries
1/3 cup Brown Sugar
1/4 cup plus 2 teaspoons Canola Oil
1/2 Teaspoon Cinnamon
1/3 cup Honey
3 cups Old Fashioned Oats
1 1/2 cup Puffed Rice (not rice krispies)
1/2 Teaspoon Salt
Equipment:
whisk
bowl
oven
baking sheet
canning jar
Cooking instruction summary:
Heat the oven to 250 degrees. In a large bowl combine the oats, brown sugar, puffed rice, almonds, salt and cinnamon. Stir together. In a small bowl, whisk together the honey and oil. Pour the oil mixture over the dry ingredients and stir to combine. Spread the mixture on two cookie sheets and bake for 1 hour and 15 minutes, stirring a total of 4 times during the baking period. Allow to cool and stir in the blueberries. Store in mason jars for up to 2 weeks.
Step by step:
1. Heat the oven to 250 degrees. In a large bowl combine the oats, brown sugar, puffed rice, almonds, salt and cinnamon. Stir together. In a small bowl, whisk together the honey and oil.
2. Pour the oil mixture over the dry ingredients and stir to combine.
3. Spread the mixture on two cookie sheets and bake for 1 hour and 15 minutes, stirring a total of 4 times during the baking period. Allow to cool and stir in the blueberries. Store in mason jars for up to 2 weeks.
Nutrition Information:
covered percent of daily need
