Ingredients with Measurements:
- 3 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup chopped almonds
- 1/2 cup honey
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup dried blueberries
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a large mixing bowl, combine the rolled oats, shredded coconut, and chopped almonds.
3. In a small saucepan, heat the honey, coconut oil, vanilla extract, and salt over low heat until the coconut oil is melted and the ingredients are well combined.
4. Pour the honey mixture over the oat mixture and stir until everything is evenly coated.
5. Spread the granola mixture in an even layer on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes, stirring every 10 minutes, until the granola is golden brown and crispy.
7. Remove the granola from the oven and let it cool completely on the baking sheet.
8. Once the granola is cool, stir in the dried blueberries.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
325°F (160°C)
Serving size:
This recipe makes about 6 cups of granola, or 12 servings of 1/2 cup each.
Nutritional information:
Per serving (1/2 cup):
- Calories: 320
- Fat: 18g
- Carbohydrates: 36g
- Fiber: 5g
- Sugar: 18g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of nut or seed in place of the almonds, such as pecans, walnuts, or pumpkin seeds.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- You can use any type of dried fruit in place of the blueberries, such as cranberries, cherries, or raisins.
Variations:
- Add 1 teaspoon of cinnamon or pumpkin pie spice to the granola mixture for a warm, cozy flavor.
- Stir in 1/2 cup of dark chocolate chips or cacao nibs for a chocolatey twist.
- Add 1/2 cup of chia seeds or flax seeds for extra nutrition and crunch.
Tips and tricks:
- Make sure to stir the granola every 10 minutes while it's baking to ensure that it cooks evenly and doesn't burn.
- Let the granola cool completely on the baking sheet before stirring in the dried fruit to prevent it from getting too soft.
- Store the granola in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the granola in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
If the granola has lost its crunch, you can reheat it in the oven at 325°F (160°C) for 5-10 minutes, or until it's crispy again.
Presentation ideas:
Serve the granola in a bowl with your favorite milk or yogurt, or sprinkle it over a smoothie bowl for added texture and flavor.
Garnishes:
Top the granola with fresh blueberries, sliced bananas, or a drizzle of almond butter for extra deliciousness.
Pairings:
This granola pairs well with any type of milk or yogurt, as well as fresh fruit or a smoothie.
Suggested side dishes:
This granola makes a great topping for oatmeal, pancakes, or waffles.
Troubleshooting advice:
- If the granola is too dry, you can add a little more honey or coconut oil to the mixture before baking.
- If the granola is too wet, you can spread it out in a thinner layer on the baking sheet and bake it for a few extra minutes.
Food safety advice:
Make sure to store the granola in an airtight container to prevent it from getting stale or attracting bugs.
Food history:
Granola was invented in the late 1800s by Dr. James Caleb Jackson, a health food enthusiast who wanted to create a nutritious breakfast cereal. The original recipe included graham flour, bran, and water, and was baked into hard, flat sheets that were broken into pieces and eaten with milk.
Flavor profiles:
This granola is sweet, nutty, and slightly tropical, with a chewy texture from the dried blueberries and a crispy crunch from the toasted oats and coconut.
Serving suggestions:
Serve this granola as a breakfast cereal with milk or yogurt, or use it as a topping for oatmeal, pancakes, or waffles.
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