Blueberry Banana Granola with Quinoa Flakes

blueberry granola

 

Are you looking for a healthy way to start the day? As you might have already guessed, I am bit obsessed with granola! I love the taste, crunch and sweetness of the granola and how you can add it to oatmeal, yogurt or just eaten by itself. It’s also full of fiber and grains which makes it really healthy for all members of the family. I also love that with granola you can add or substitute other ingredients and come up with a different flavor each time. This granola is one of my favorites because it has a unique taste of blueberries and banana. The granola recipe also yields a nice amount of granola so it can easily be given away for gifts or eaten at home for just yourself and your family. This particular recipe burns easily so make sure to watch it in the oven. When making granola, I make sure to constantly turn it and check on it so make sure it’s achieving a nice brownness and crispiness without burning.

Carryover Picture Books: Blueberries for Sal, Granola Farm, Eat Healthy, Feel Great

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1 18 oz pint fresh blueberries
2 ripe bananas
1/2 cup light brown sugar
1/3 cup canola oil
1/4 cup applesauce
1 teaspoon of salt
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1 teaspoon of maple extract

3.75 cups of old fashioned oats
1/2 cup of quinoa flakes
1/2 cup of wheat germ
2 tablespoons of chia seeds

Mix-ins:
1/2 cup of dried blueberries
1/2 cup yogurt raisins

Add your own!

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1. Preheat oven to 350 degrees. In one bowl combine oats through chia seeds.

2. In the food processor, pulse blueberries through maple extract until smooth.

3. Add blueberry-banana mixture to oat mixture. Combine until all of the ingredients are incorporated.

4. Spread granola with a spatula onto a greased cookie sheet. Bake at 350 degrees for about 20 minutes until the granola begins to brown. Break up large pieces with a spatula. Lower the temperature to 325 and continue baking until the granola is brown and crispy. Lower the temperature to 300 and bake until desired crispiness. Throughout the baking process, use a spatula to break the pieces down and turn the granola over so it’s nice and toasty on each side.

5. Take out of oven and cool.

6. Add mix-in’s.

7. Store in airtight container. Keeps for a good 5 days or so. It will keep longer if you store it in the fridge.
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blueberry granola
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Comments

  1. I love reading recipes. This one looks great and I might even try it. I did have to laugh, though. I’m pretty literal. So when I see

    1/2 quinoa flakes
    1/2 wheat germ

    It made me laugh. 1/2 quinoa flakes… I can see me breaking a flake in half and 1/2 wheat germ, I’ve got my knife in hand to cut a wheat germ in half.

    I’m sure you meant 1/2 cup quinoa flakes and 1/2 cup of wheat germ. Thanks for the laugh. Really sounds good so I may give this recipe a go.

    • Hi Lois
      LOL. Thanks for letting me know and I fixed it 🙂 You should definitely try the recipe. It’s really good and can easily modified to what you have in your pantry. Have a good day!

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