Granola, My Love.by caroline
In case you haven’t guessed it, I have a bit of an obsession with granola. Since I’ve gone gluten-free, there have been a few that have stolen my heart, including:
I love the crunchy and just-right-sweetness of granola, and I adore it sprinkled on top of yogurt with fruit. The other plus? The way granola baking in the oven can make the entire house smell like a little piece of heaven.
Check out my latest obsession …
Slow-Bake Blueberry Apricot Cashew Granola (gluten-free + vegan)
- 2 cups gluten-free oats
- 1/2 cup dried apricots, chopped
- 1/2 cup cashews, chopped
- 3/4 cup maple syrup
- 1/4 cup unsweetened, shredded coconut
- 1/4 teaspoon sea salt
- 1/2 cup blueberry puree
Preheat oven to 300 degrees. Prepare a baking sheet by lining with parchment paper or baking mat (like this).
Mix ingredients (oats through salt) in a medium bowl.
Puree blueberries by placing 1/2 cup – 3/4 cup fresh blueberries in a blender or food processor and pulsing. Pour puree into a 1/2 cup measuring cup and then add to oat mixture. Stir to combine.
Spread mixture onto parchment paper and bake 40 – 45 minutes or until golden brown. (Stir/toss the granola with a spatula halfway through the bake time to ensure even baking.) Allow granola to cool completely on the baking sheet. Store in an airtight container.
NOTE: One reader said this granola took her 65 minutes to bake — and that’s OK! While that is a particularly long bake time, keep in mind every oven is different and patience is a virtue with this particular batch. In addition, the type of oats you are using (e.g. thick rolled oats versus old fashioned rolled oats) will affect bake time. This granola should not be moist — make sure it is golden brown when you take it out. (Thanks to Jessica for reporting her results!)
I had this bowl of deliciousness going on this morning and enjoyed every last bite. The blueberry flavor really does come through in the granola, and it was wonderful with the yogurt and fresh berries. I think this granola would also be great on top of vanilla ice cream … or with almond milk and eaten as cereal …
Oh, the possibilities …